The fillet of sole knife is the essential kitchen utensil for cutting the delicate flesh of fish with precision. Whether you're a professional cook or just a fan of sole, hake or salmon, this knife lets you lift fillets with ease. Likewise, this knife is perfect for cutting thin slices for sushi, carpaccio, etc.
The blade of the fillet of sole knife is pointed and generally measures between 16 and 19 cm. Its length is ideal for cutting fish of any size. Thin and flexible, it cuts cleanly, as close as possible to the backbone. This reduces waste.
What's more, the fillet of sole knife can be used to slice meat into very thin fillets, notably as a replacement for a ham knife.
The unique flexibility of the fillet of sole knife blade is designed to :
- Lift fish fillets with precision
- Remove skin after filleting
- Cut thin strips from raw fish
- Slice a raw ham or a piece of meat
Like all knives, the fillet of sole knife needs to be sharpened to maintain its cutting edge. To achieve this, you can sharpen it regularly with a whetstone or steel. In addition, always use a cutting board to preserve the edge of the blade for longer.
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