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Following the traditions of Japanese knives, they have just a single bevel to the edge — with an urasuki hollow back on premium blades — so generally come in just right-handed versions, but left-handed ones can be found in specialist shops. It is designed to behead and fillet fish.
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, sashimi [raw fish] bōchō [knife]) used to slice fish for sashimi and nigirizushi .
Filleting a fish. 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.
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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.
Victorinox make a range of household and professional (NSF certified) food preparation knives. They offer chef's knives, bread, carving, filleting, deboning, paring, Santoku and specialized knives such as a cheese knife. Victorinox models are made with molded plastic handles, wooden handles or riveted handles.
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Regular unagisakihocho. An unagisakihōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. [1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2]
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