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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 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.
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 ...
Making a fillet weld with gas metal arc welding. Fillet welding refers to the process of joining two pieces of metal together when they are perpendicular or at an angle. . These welds are commonly referred to as tee joints, which are two pieces of metal perpendicular to each other, or lap joints, which are two pieces of metal that overlap and are welded at the
A bevelled edge (UK) or beveled edge (US) is an edge of a structure that is not perpendicular to the faces of the piece. The words bevel and chamfer overlap in usage; in general usage they are often interchanged, while in technical usage they may sometimes be differentiated as shown in the image at right. A bevel is typically used to soften the ...
A trout farm in Sochi, Russia. Trout are usually found in cool (50–60 °F or 10–16 °C), clear streams and lakes, although many of the species have anadromous strains as well. Young trout are referred to as troutlet, troutling or fry. They are distributed naturally throughout North America, northern Asia and Europe.
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