Professional fillet knives and fish knives from brands like Déglon, Global, and Arcos offer top-of-the-line quality and guaranteed results. These knives are perfect for chefs who want to fillet fish with ease, thanks to some of the best blades in the world, whether they are made in Japan (like Global), France (like Déglon), or Spain (like Arcos). The blade shape of these knives has been meticulously designed to deliver impeccable results for all fish cuts. Their handles are also specially designed for a perfect grip. Find all the right knives for working with your fish, whether it's salmon, sea bream, or sole.
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How to choose the right fish knife?
Choosing a fish knife depends primarily on your intended use. For filleting a sole, opt for a long, flexible, and precise knife. For slicing salmon, a wider, more rigid blade is ideal. The quality of the steel, the flexibility of the blade, and the ergonomics of the handle are essential criteria for ensuring comfort and precision when cutting. A good knife ensures clean cuts without damaging the delicate flesh of the fish.
Deba, Yanagiba, sole fillet, salmon…: what are the different types of fish knives?
- Sole fillet knife : long, flexible and narrow for lifting fillets with finesse.
- Salmon knife : long and flexible blade, perfect for slicing thin slices.
- Deba (Japanese): robust and heavy, ideal for whole fish and bones.
- Yanagiba (Japanese): a long, thin blade used for sashimi. Each type of knife has a specific use that facilitates the preparation of flat or round fish.
Flat fish, round fish…: which knife for which use?
- Flat fish (sole, turbot): use a sole fillet knife to remove the flesh precisely.
- Round fish (salmon, trout, sea bream): use a long, flexible salmon-type knife for thin slices.
- Large pieces : a Deba is more suitable for splitting bones and keeping the flesh intact.
Why choose a knife specifically designed for cutting fish?
A fish knife has a different shape and flexibility than a regular knife. Its specialized blade allows you to work the delicate flesh without crushing it and to remove the skin more easily. Using an unsuitable knife can damage the fish and make cutting difficult. Choosing a specialized knife means gaining precision, speed, and quality of cut.
How to maintain a fish knife?
To prolong the life of your fish knife , it is recommended to wash it by hand with warm water and mild soap, then dry it immediately. Avoid the dishwasher, as it damages the blades. Use a sharpening stone or a suitable honing steel to maintain a perfect edge. Store your knives in a block or on a magnetic strip to prevent them from bumping against each other.
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