Filleting

Knives for fish

We do not make a flexible filleting knife. For fish, we reach for a Kiritsuke for long slices, a Bunka for portioning and skin work, and a Petty for trimming and small fish.

Long slicesKiritsuke, 21–24 cm

Portioning, skinBunka, 18–21 cm

Small fish, trimmingPetty, 12–15 cm

Bones and headsA separate, softer knife

See the knives Which shape?

Two shapes for fish

The knives we use for fish.

A flat edge and a fine tip suit fish: long, clean slices without tearing.

Every knife here comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.

What to look for

Choosing a knife for fish.

For fish, look for

A long, flat edge. Long single strokes slice without tearing.
A fine, strong tip. For scoring skin and working along the bone.
A small blade for small fish. Sardines, mackerel and trimming.
A separate knife for bones and heads. A hard Japanese edge can chip on bone.

Our shapes for fish

KiritsukeA long flat edge for long slicing strokes.

See Kiritsukes

BunkaA flat profile with a sharp, angled tip for fine work.

See Bunkas

PettyFor the small jobs a large knife makes awkward.

See Pettys

Side by side

Kiritsuke, Bunka, Petty or Gyuto?

	Kiritsuke	Bunka	Petty	Gyuto
Length	21–24 cm	18–21 cm	12–15 cm	20–24 cm
Profile	Long flat edge, angled tip	Flat edge, reverse-tanto tip	Slim, pointed tip	Gently curved, pointed tip
Main cut	Long push and pull strokes	Push cut and tip work	In the hand and on the board	Rocking and slicing
Best for	Fish, boneless meat, vegetables	Fine cuts, fish	Fruit, shallots, trimming	Meat, larger vegetables
Feels	Long and precise	Nimble at the point	Light and quick	Long reach
	See Kiritsukes	See Bunkas	See Pettys	See Gyutos

Questions

Knives for fish.

Do you make a flexible filleting knife?

No. Our blades are hard Japanese steel, which holds a fine edge and is not made to flex. If you fillet a lot of whole fish, a flexible Western filleting knife is the better tool. For portioning, skinning and slicing, a Kiritsuke or Bunka does the work well.

Which knife for sashimi?

The Kiritsuke. Its long, flat edge lets you slice in one long pull, which keeps the surface clean.

Can I cut through fish bones?

Cut around them. Use a separate knife for heads and spines, as a hard edge can chip on bone.

How do I keep it sharp?

Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.

Not sure which line?

Answer a few questions and we’ll suggest a knife and a line.

Take the knife quiz Knife School