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COSY AUTUMN DEALS · 1–22 OCT. · -10% FROM €80: COSY10 · -15% FROM €160: COSY15 · SITEWIDE
Fish knives
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Bargoin Creative Chef
Bargoin Creative Chef 17cm fillet knife with black overmoulded handle
In stock
Hatsukokoro Shirasagi
27-cm Japanese Handcrafted Hatsukokoro Shirasagi Yanagiba Kiritsuke Knife with Wenge...
In stock
WHY USE FISH KNIVES IN THE KITCHEN?
Do you need to cut the head off a fish? Lift fillets? Remove the skin? Thinly slice? We'll tell you here which knife is right for the job! First of all, the serrated fish knife is an indispensable professional knife for all fishmongers. Thanks to its large 30 to 40cm blade, you can tackle both small and large fish. The teeth of this fish knife make it easy to cut heads, tails and fins. You'll also find it easy to cut fish into steaks! Next, the Fileting knife is a must-have for precise, delicate slicing of fish flesh. The blade of a sole fillet knife is a pointed blade of between 16 and 19 cm, for a clean cut. The blade is generally very flexible, making it easy to lift fish fillets and remove the skin. Note that you can also use it to slice a cured ham or a piece of meat! Finally, the salmon knife is, as its name suggests, designed for cutting salmon. The salmon knife has a long, narrow, flexible blade averaging 30cm in length. Thanks to all its features, it can be used to cut raw or smoked salmon precisely into very thin, even slices. Like the filet de sole, the salmon knife can also be used on meats.
YANAGIBA KNIFE: THE JAPANESE FISH KNIFE
The Japanese are famous for their consumption of fish, which accompanies almost all their dishes, which is why having a knife dedicated to fish is essential! The yanagiba knife, also known as the sushi knife or sashimi knife, is a model specially designed for the delicate cutting of fish flesh. This Japanese knife has a long blade for easy cutting, a rigid blade for clean cuts in sushi and maki, and an asymmetrical blade. In fact, the yanagiba has a bevelled edge, i.e. it is sharpened on one side only. This means that the fish slice has two different surfaces: a smooth side that comes into contact with the palate when eating, and a beveled side that adheres better to the rice. What's more, as it is only sharpened on one side, the blade is slightly concave, preventing food from sticking to it. In short, the yanagiba knife is not exclusively reserved for cutting sashimi, as it can also be used to lift fillets, remove the skin from fillets, cut raw or cooked ham, make carpaccio and much more. All that's left is to find the knife you need for your cuts!
