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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 ...
An electric carving knife or electric knife is an electrical kitchen device used for slicing foods. The device consists of two serrated blades that are clipped together. When the appliance is switched on, the blades continuously move lengthways to provide the sawing action. They were popular in the United Kingdom in the 1970s. [citation needed]
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.
The magurobōchō is a long knife with a blade length of 30 cm (12 inches) to 150 cm (60 inches) in addition to a long handle. It can fillet a tuna in a single cut, although usually two people are needed to handle the knife and the tuna. Often they are used by two people simultaneously, where the second person handles the other end, using a ...
The electric eel is the largest of the gymnotiform fishes, growing up to more than 2 m (6.6 ft) length. Species of Gymnotus range from about 10–100 cm (0.3–3.3 ft) in total length. [3] [4] These knife fishes also use electricity to assist in their movement and navigation in the water due to their limited vision. [5]
Winkler was primarily known for his Native-American or pioneer-style influenced designs until 2012. In that year Winkler became involved with military and tactical knives and tomahawks. [4] Winkler is also credited in the New York Times for having his hatchets used by the Navy Seals, particularly Seal Team 6. [5]
Sashimi bōchō. Yanagi ba (left) and Tako hiki (right) Sashimi bōchō, literally "sashimi knife" is a type of long, thin knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood ). [1] [2] Types of sashimi bōchō include tako hiki ( 蛸引, lit. " octopus -puller"), yanagi ba ( 柳刃, lit. "willow blade"), and ...
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