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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 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 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.
Cattaraugus Cutlery Company. The Cattaraugus Cutlery Company began as the New York distribution company J.B.F. Champlin and Son, founded by John Brown Francis Champlin and his son Tint in 1882. The Champlins expanded into knife production, and along with William R. Case and his brothers, they formed Cattaraugus Cutlery in 1886, based in Little ...
Fällkniven AB Swedish pronunciation: [ˈfɛlːkniːvɛn] is a Sweden-based manufacturer of knives and knife-related gear and apparel. Fällkniven was founded in 1984 in Boden by Peter Hjortberger. The company started importing knives and, in 1987, began designing knives. In 2009 Eric Hjortberger, the founder's son, took over as president of ...
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