Cooking knives for fish – how to use a fillet knife

As fish is delicate, it is essential to know how to prepare it with the utmost care. Fillet knives are specifically designed for cutting fish and removing bones. A wide array of fish knives with various cutting edges exists - but the most common ones are fillet knives, large serrated knives and those designed for cutting tuna. The fillet knife is the most popular with non-professionals, whereas professionals commonly use the other two types.

Cooking knives for fish – how to use a fillet knife

The fillet knife: the indispensable knife for cutting fish

The characteristics of a fillet knife

The fillet knife has specific characteristics that make cutting fish easy. These characteristics include a very flexible yet robust blade that provides excellent control. They generally have long blades that vary between 17 and 21 cm in length. Their handy blades allow you to easily and delicately prepare and de-bone cuts of fish.

The blade of a fillet knife allows you to easily cut along the backbone and under the skin of the meat so that no edible parts are wasted. The fillet knife’s blade is flexible thanks to the type of steel that is used. The fillet knives, which are designed and created by TB Groupe’s team of engineers working in their R&D department, have high-performance blades that bend and adapt themselves perfectly to each fish.

It should be noted that the blade’s flexibility depends as much on its thickness as its width and its length. The fillet knife bends around hard surfaces with ease, allowing it to efficiently remove cuts of fish.

The Furtif fillet knife’s blade and Evercut ® technology

TB Groupe - France’s number one cutlery manufacturer - invented the Evercut ® technology. This technology was used to create the blades of the fillet knives in their Furtif collection. This fillet knife’s blade is the perfect blend of outstanding technology and contemporary design. It is a prime example of the Evercut ® technology.

These extremely precise fillet knives have a cutting capacity that is three hundred times better than the average knife. Their blade measures 17 cm and is crafted of tempered stainless steel with high resistance to corrosion and innovative flexibility technology.

The multipurpose fillet knife blade

Although the blades of fillet knives are specifically designed for cutting all different types of fish, they can also be used for cutting poultry fillets, making very thin slices of carpaccio meat or for deveining foie gras and meats.

These fillet knives are unbelievably efficient and are used by great chefs and professional seafood preparers alike.

How to use a fillet knife

Tips for cutting fish

In order to succeed at preparing the perfect cut of fish one must use the best fillet knife. The fillet knife’s long, thin, flexible yet sturdy blade makes cutting fish as easy as child’s play. Use the following two-part directions to create the perfect fillet:

Part one:

  • Descale the fish using the back of the blade
  • Remove the fins
  • Take off the skin
  • Remove the entrails and rinse with water

Part two:

  • Cut the fish lengthwise
  • Cut each side to delineate the fillets
  • Gently remove the fillets from the spine using the flexible blade
  • Repeat on the other side of the fish to remove the second fillet

It is important to note that this cutting technique can be used on almost all types of fish.

These fillet knives are one of Tarrerias-Bonjean’s most innovative products. Their handles are ergonomic and have an aesthetically pleasing modern design. The blade is made with a latest-generation stainless steel, which is both flexible and extremely corrosion resistant. TB Groupe brings you quality French-made cutlery for an extremely precise cutting experience!