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2. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   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 ...

3. Reciprocating saw - Wikipedia

   en.wikipedia.org/wiki/Reciprocating_saw

   Reciprocating saws have many uses; here, one is shown cutting through hard-to-remove nails in a staircase. A reciprocating saw is a type of handheld, small, machine-powered saw, in which the cutting action is achieved through a push-and-pull ("reciprocating") or back-and-forth motion of the blade. The original trade name, Sawzall, is often used ...

4. Blade - Wikipedia

   en.wikipedia.org/wiki/Blade

   Blade. A blade is the sharp, cutting portion of a tool, weapon, or machine, specifically designed to puncture, chop, slice, or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are intended to cut. This includes early examples made from flaked stones like flint or obsidian, evolving through ...

5. Kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife

   A variety of kitchen knives [clarification needed]. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized ...

6. Sabre saw - Wikipedia

   en.wikipedia.org/wiki/Sabre_Saw

   AEG us 400 xe. The sabre saw (also saber saw) is a hand-held powered reciprocating saw, like a jigsaw. [1] The sabre saw uses a toothed blade, chiefly to cut through wood and other soft materials.

7. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   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.