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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 ...
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 Western Knife Company was an American manufacturer of hunting knives which began operations in Boulder, Colorado in 1911. The company is probably best known for its "Bowie" style hunting knives. The company was purchased by Coleman (the famous manufacturer of outdoor equipment) in 1984. Camillus Cutlery Company purchased Western in 1992.
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...
Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner[2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking ...
Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...
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