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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 ...
When the Hobo (54HB) is closed, it resembles a regular Trapper. The handle splits apart revealing a separate knife, fork, spoon and bottle opener. Case produced two variations of the Hobo ('51 and '52) from the early 1900s-1940. These were made with two to four utensil implements using a can opener, soup spoon, three-pronged fork, and knife blade.
Unagisaki hōchō. 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] Besides the standard version as shown in the picture, there are ...
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.
The Champlins expanded into knife production, and along with William R. Case and his brothers, they formed Cattaraugus Cutlery in 1886, based in Little Valley. The company hired expert cutlers from Germany, England, and other U.S. manufacturers, to produce high quality cutlery, and purchased knife-making equipment from the defunct Beaver Falls ...
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