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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 ...
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 ...
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. At the turn of the 19th century, the originally symmetric and broad blade of the fish slice evolved ...
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 Valley.
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 ...
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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