Filleting Knives

A filleting knife is a knife with a flexible blade allows you to move easily between the flesh and bones of the fish ā€“ and the sharper the knife, the easier the job. Japanese created a special style of knives called Deba and Yanagiba, which are ideal for that kind of job. A standardĀ fillet knifeĀ can have aĀ bladeĀ of length 4, 6, 7.5 or 9 inches. A 6-inchĀ bladeĀ isĀ idealĀ for cutting panfish such as crappie, perch and bluegills. A small trout and bass are slightly longer than panfish hence a 7.5Ā blade would do the job, right for them. AllĀ fillet knivesĀ mustĀ beĀ flexible.Ā Fillet knifeĀ bladesĀ areĀ made very thin, approximately 2.5ā€“3.5 mm at the spine, so that they can still bend and flex and maintain an edge. … However, if the blade thickness is small, then the blade canĀ be hard enough to maintain sharpness, and still allow flexibility for precise cuts.

seki kyuba sg2/r2 kiritsuke 180mm oishya