Sakai Takayuki Tokujo 08431 osaka-saki kiridashi eel knife, 18 cmIn stock
548,99 kr.
Japanese filleting knife
A Japanese filleting knife is made for precisely filleting fish. With a Japanese fish knife, you remove the skin, follow the bones and separate the fish cleanly without unnecessary loss of flesh. Ideal for anyone who likes preparing whole fish and wants control while filleting. Thin, sharp and precise: exactly what you expect from a Japanese knife.
5 Products
Sakai Takayuki Tokujo 08451 nagoya-saki eel filleting knife, 10.5 cmIn stock
566,99 kr.
Sakai Takayuki Tokujo 03153 kiritsuke 24 cmNot available
2.290,00 kr.
Japanese fish filleting knife
A Japanese filleting knife is used specifically for filleting fish. That means: opening the fish, cutting along the bones, removing the skin and separating the fillet as neatly as possible. For this, you need control, but also a blade that is sharp enough to glide smoothly through the fish. Japanese filleting knives are known for their thin blade, excellent balance and precise cutting feedback. This allows you to work precisely and maintain more control over every cut.
Still, not every Japanese fish knife is designed for filleting. There are also Japanese knives mainly intended for cutting thin slices of fish. Think of sashimi knives. A collective term for sujihikis and yanagibas. They are long, slim and made to cut beautiful slices of fish in one smooth motion. Perfect for sashimi, sushi or fish carpaccio. But they are less suitable for filleting a whole fish.
Do you often prepare and portion whole fish? Then choose a Japanese filleting knife. Looking for a filleting knife that doesn’t have to be Japanese? Then view all filleting knives here. Do you mainly want to cut beautiful, thin slices from a fillet that is already prepared? Then sashimi knives are a better choice. Do you work more with meat? Then view all Japanese carving knives.
A good Japanese filleting knife feels light, sharp and precise. It helps you work closely along the bones and make clean cuts through the skin and flesh of the fish. This helps you get the most out of your fish, with less fraying and more control.
Couldn't find what you were looking for? View all Japanese knives here.
Information about Japanese kitchen knives
