Fillet knives are very important for every fisherman out there seeking to clean the caught fish quickly and easily. As stated on the FilletKnivesHQ website, there is nothing worse than filleting fish with a bad knife.
Fillet knives are designed to make filleting as easy as possible and to prevent unwanted loss of fish meat during the cleaning process.
Flexible blade that comes in three sizes – 4,6 and 7 inches
Made of Swedish stainless steel
Birch wood handle
Genuine sheath included
It is by no means an expensive knife given its price of mere 30 bucks. There much more expensive but also cheaper knives out there.
The blade of the knife is the most important piece of the tool. It has to be sharp and flexible to allow slicing right around the spine of the fish. Be assured that the Fish’n fillet knife is excellent in this aspect. The blade is flexible and you can choose from 3 different sizes – 4″,6″ and 7″. All of the variants utilise the full tang construction meaning that the knife is made of single piece of high quality steel from the tip to the handle.
The handle itself is made of reinforced birch and sits nicely in hand. One reason why I really like the wooden handles is that they can keep the knife floating in case you accidentally drop the knife in the water. No one surely wants to start digging through mud to find the precious fillet knife.
Genuine leather sheath is included in the package. It’s always great to have the sheath because it will protect the knife from elements and you will have it ready quickly if you attach the sheath to your belt.
The knife enjoys very positive reviews on Amazon with most of the reviewers giving the knife 5 out of 5 rating. Some of the reviewers praised the knife for its sharpness and beautiful flexible blade.
The term of Santoku Knives does not come in every place and in every occasion. This kind of knife is not common to be used for home kitchens. Some people say this as Asian’s cook or chef’s knife. It is called like that because of its function. Generally, the Santoku knife is used for ingredient preparation of Asian food dishes. The shape of this knife is like the traditional chef. However, the blade of the best Santoku knife is wider if it is compared with other types of knives such as skinning knives. Comparing with other knives too, this knife has thinner in thickness, shorter in length and curves up at the end. The cures in the end will help to cut the edge easily.
The Santoku knife is usually made from stainless steel. The design of this knife does not only look expensive but it is also an expensive one. The material of it is designed to make a well-balance and well formed knife. This knife is the one that is easy to handle and also to be controlled. From the chef’s knife comparison, the Santoku knife is thinner in the blade. From the design and the material, we can use this knife for the smooth cur. It is good to be used for vegetable cutting even though cutting vegetable is not easy with thinner blade.
How to use a Santoku knife?
Check this video to find out!
The material of the Santoku knife
General function of the Santoku knife
From the origin word, the word Santoku comes from the Japanese. The word refers to historical significance meaning “three virtues”. The Santoku knife is perfect for chopping, cutting, dicing and mincing. Even though it is known as Asian chef’s knife, nowadays, this knife has been started to be used in the home kitchen.
The use of the Santoku knife
When we use the Santoku knife, we will feel the sharpness of the blade amazingly. If we use this kind of knife at home, we should use and store the knife properly. With proper stored and used, we can keep the sharpness well. If it is needed, maybe we can use sharpener. The stainless steel material is able to be sharpened easily. Besides that, we can improve the edges a little for perfect cutting. The sharpened knife can make the knife stay in the right shape. We can use electric knife sharpener when we need to make the Santoku knife always in the perfect sharp. More about the Santoku knives can be read here – https://en.wikipedia.org/wiki/Santoku
We talk about kitchen knives; it does not refer to only one knife but a group of knives. The kitchen knives consist of several types of knife to make the job in the kitchen easier. Every knife on the kitchen knives has different function. The shape, the length, and the thickness will give different effect on using the knife. The technique of the cutting is not only one but it also varieties. The food ingredients come with different characters.
The edges of the knife
Seeing from the edge of the knife, a group of kitchen knives will have several types. There is wavy edge or also known as serrated edge. It is used for cutting bread or sausages or tomatoes. Generally, the wavy edge is very good in cutting soft product with the hard crust. The straight edge knife is very familiar. Mostly, this type of knife can be used for anything. But, it makes a prefect result when it is used for cutting raw meat. Otherwise, we can use it for slicing salmon. Perhaps, we can use this knife for chopping vegetable. The last one is the granton edge knife. Type of knife based on the construction Paring knife is one of the types of kitchen knives. This knife is able to use for basic utility work. It is made with think blade with the length about 3 or 4 inches. From the shape of the edges, it is different into several types. The bird’s beak with deep curve is for peeling fruit and vegetable. There is also a chef’s knife which is the miniature one. Then, the sheep foot which is made in straight cutting blade. It can be used for peeling and paring food. The one with wavy edge is for bread or soft food.
Boning knife is part of the kitchen knives. The function of the boning knife is for removing meat near bones. The shape of the blade influences the control of the cuts. Besides that, this knife is able to use for cutting fish and poultry. From the wide, this knife consists of three types; the narrow, wide and curved one. The narrow boning knife is able for ribs and chops. It is also prefect for cut the meat through bone and cartilage. Besides that, the wide boning knife is good for chicken or pork. Then, the curved boning knife can work really well in any angle of bone.