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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...
Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.
TL;DR: As of July 13, you can get the Stowaway Fillet Systems for just $80 instead of $106 — that's a 24% discount.Whether you’re out camping, rowing a boat, or in your kitchen, space matters.
Type species. Gymnotus carapo. Linnaeus, 1758. Despite the name, the Electric Eel is a type of knifefish. The Gymnotiformes / dʒɪmˈnɒtɪfɔːrmiːz / are an order of teleost bony fishes commonly known as Neotropical knifefish or South American knifefish. They have long bodies and swim using undulations of their elongated anal fin.
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