File knife. Knives for cutting fish: reviews

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

The fillet knife belongs to the category of cutlery. It is used for separating fish meat from skin and bones, making sushi, cutting thin pieces of fish or meat. It is irreplaceable in professional kitchen and in field conditions on fishing. Comfortable, well-sharpened and reliable products are well-deservedly popular among various segments of the population.

Destination

Professional and home kitchens don't have the same knife each. Every hostess and chef has a whole set of sharp "assistants". They have different shapes, sizes and names: cook, bread, fruit, cutting and others.

File is intended for cutting fish. Knives (consumer reviews confirm the above) of this model line are designed for cutting fish, or rather play a major role in the process of separating the pulp from the skin and ridge. Such a tool is not suitable for scales, its “work” is more delicate.

Description

The fillet knife for fish differs from its usual "relatives" in suchdetails:

• Blade. Flexible, long, narrow - thinner than the handle. Its length ranges from 14-30 cm, the most common models are 16, 19 and 21 cm. The latter is designed for large fish. Made mainly from high quality steel or Damascus.
• The handle is made mainly from artificial synthetic materials. This is due to the fact that cutting fish, especially in field conditions, is associated with high humidity. Sanitary requirements for tools are high and require compliance with certain rules, including minimizing contamination.

Features

The fillet knife for fish has its own characteristics:

• blade is quite flexible and long;
• blade tapered;
• the cutting part is specially curved;
• 25 angle sharpening0;
• has no delimiter;
• waterproof handle.

Models that require replacement blades are in high demand. This helps to quickly "repair" the product in case of breakage or serious damage to the blade. A fillet knife suggests the presence of a sheath as a necessary component of the tool.

Producers

The market offers many similar products, but not many companies make really good quality tools. The following are considered leaders:

• Opinel – France;
• Kasumi –Japan;
• Rapala - Finland.

The Opinel fillet knife was developed by the company's specialists and represents a wholefillet line. The original shape of the handle tapers noticeably towards the end. This helps to securely hold the knife during cutting. Stainless steel provides the flexibility of the blade, fish processing is easy and effortless. The lock tightly fixes the blade in the unfolded form.

The Rapala fillet knife has its own unique advantages. The products of this company can clean and butcher fish. Stainless steel guarantees blade durability. The length of the cutting surface (actual) may differ slightly from the declared one. This is a nuance of manual sharpening of the blade, which guarantees quality along the entire length of the blade. The handle is made of Karelian birch, durable with a comfortable curly shape that does not allow the hand to slip off during operation.

The highlight is the scabbard. They are made of high-quality leather, impact-resistant plastic or nylon fabric. Color matches natural ebony. In addition to elementary protection against cuts and the safety of the blade, they perform another function. The built-in ceramic fine-grained sharpener makes it easy to sharpen the blade on the go.

Both companies are concerned about the convenience of consumers. Which one to give preference to, everyone decides for himself.

Best option

The fillet knife of the Japanese company KASUMI is one of the best quality products. The city of Seki is called the knife capital of the Land of the Rising Sun. Here, the production history of cutting tools has more thanseven hundred years.

In the company itself, a lot of effort and money was spent on the selection of steel for blades. Together with a steel company, a multilayer supersteel was created. It is she who serves as the material for the production of blades.

Japanese fillet knife stands out for its features:

• Handle. Made from stabilized (impregnated with special solutions) black wood. Very convenient to use. Ergonomic shape (reminiscent of the classic sushi version) allows you to hold it in any comfortable grip. This ensures long professional work without the accumulation of fatigue.
• Blade. Each blade has 32 layers of steel. All are decorated with decorative patterns. The low carbon content protects it from breakage and corrosion. Steel of high hardness, perfectly holds symmetrical sharpening.
• Bolster. This overlay on the front of the handle is made of stainless steel, massive and polished. Gives the product an attractive look and plays an important role in balancing the knife.

Sleek shape, light weight, excellent balance, convenience and reliability are the main features of Japanese copies.

Choice

Of course, you can cut fish without any problems with an ordinary kitchen knife. But it's not as convenient as ad hoc. To choose the right fillet knife, you need to consider several factors:

• The length of the blade must match the size of the fish. With a 16 cm long blade, it is impossible to butcher sturgeon or large trout.
• Frequencytool use. Professionals for daily work choose products with rough handles. Such a surface does not allow the knife to slip, and the cook clearly holds the blade in the desired position.
• The scabbard is not a luxury, but a necessity. Fillet knives are distinguished by a perfectly sharpened blade. The sharpness of the blade can easily cause accidental injury.
• Price plays an important role in the spread from 15 to 350 US dollars. The best are Japanese knives, but if you're on a budget, Finnish knives are a great alternative.

When choosing knives, keep in mind that they are made to the size of an average hand. Before buying, you need to hold it in your hand, “try it on” in your palm. It is worth thinking about purchasing an additional accessory - a special plug. This tool is very useful when cutting fish or meat into thin, neat slices and will keep the cook's fingers safe and sound. The instruction manual will help you understand the nuances of using the knife and use it correctly.