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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 ...
Zwilling J. A. Henckels AG. Zwilling J. A. Henckels AG is a German knife-maker based in Solingen, Germany. It is one of the largest and oldest manufacturers of kitchen knives for domestic and professional use, having been founded in June 1731 by Peter Henckels. It is also one of the oldest operating companies in the world.
A honing steel on a cutting board Common steel for use in households SEM images of the cross-section of a blade before (dull) and after (sharp) honing with a smooth rod [1]. A honing steel, sometimes referred to as a sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to restore keenness to ...
Hamo-kiri — (literally: pike conger cutter). It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size range is from 240 mm to 300 mm. Unagi-saki — Eel knife that comes in variants from Kanto, Kyoto, Nagoya, and Kyushu.
Yanagi ba. (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimibōchō (Japanese: 刺身包丁 ...
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.
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