Fillet knife. Knives for cutting fish: reviews

The loin knife is classified as a cutlery. It is used for separating fish meat from skin and bones, cooking sushi, slicing thin pieces of fish or meat. It is indispensable in professional kitchens and in marching conditions for fishing. Convenient, well-sharpened and reliable products are deservedly popular among the most diverse layers of the population.

Appointment

In professional and home kitchen there is no one knife. Each hostess and chef has a whole set of sharp "assistants". They have different forms, sizes and names: cook, bread, fruit, cutting and others.

For cutting fish is designed just a loin. Knives (consumer testimonials confirm this), this model line is designed for cutting fish, or rather play a major role in the process of separating the pulp from the skin and ridge. For scales such a tool is not suitable, its "work" is more delicate.

Description

The knife for fish differs from its usual "relatives" in such details:

• Blade. Flexible, long, narrow - thinner than the handle. Its length varies between 14-30 cm, the most common models are 16, 19 and 21 cm. The latter is intended for large fish. It is made mainly of high quality steel or Damascus steel.
• The handle is made mainly of synthetic synthetic materials. This is because the cutting of fish, especially in field conditions, is associated with high humidity. Sanitary requirements for tools are high and require compliance with certain rules, including minimization of pollution.

Features

The knife for fish has its own peculiarities:

• The blade is flexible and long;
• The blade is narrower;
• The cutting part is bent in a special way;
• Sharpening at an angle of 25 ⁰ ;
• Does not have a limiter;
• Handle of moisture-resistant material.

Increased demand for models that assume the replacement of the blade. This helps to quickly "repair" the product in case of breakage or serious damage to the blade. The loin knife assumes that the scabbard is a necessary part of the tool.

Manufacturers

The market offers many similar products, but not so many companies make a really good quality tool. Leaders consider the following:

• Opinel - France;
• Kasumi-Japan;
• Rapala - Finland.

Opinely, the knitted sirloin of Opinel has been developed by the specialists of the company and represents a whole line of loin series. The original shape of the handle tapers to the end. This contributes to the reliable retention of the knife during the cutting. Stainless steel provides blade flexibility, fish processing is easy and effortless. The lock tightly fixes the blade in the unfolded form.

Rapala's knitting knife has its own unique qualities. Products of this company can be cleaned and cut fish. Stainless steel guarantees the durability of the blade. The length of the cutting surface (actual) may be slightly different from the declared. This is a nuance of manual sharpening of the blade, which guarantees quality over the entire length of the blade. The handle is made of Karelian birch, sturdy with a comfortable figured shape, which does not allow the hand to slip during operation.

A highlight is the scabbard. They are made of high-quality leather, impact-resistant plastic or nylon fabric. The color corresponds to natural black wood. In addition to the elementary protection against cuts and the safety of the blade, they perform one more function. The built-in ceramic fine-grained sharpener makes it easy to finish the blade in field conditions.

Both companies were concerned about the convenience of consumers. What to give preference, everyone decides for himself.

The best option

The knife of the Japanese company KASUMI is one of the best in quality products. The city of Seki is called the knife capital of the Land of the Rising Sun. Here the history of the production of cutting tools is more than seven hundred years.

In the company itself a lot of effort and money was spent on the selection of steel for blades. Together with the steelmaking company, a multi-layer superstar was created. It is she who serves as a material for the production of blades.

Japanese knitted loin is distinguished by its features:

• Handle. It is made of stabilized (impregnated with special solutions) wood of black color. Very user-friendly. The ergonomic shape (reminiscent of the classic version for sushi) allows you to hold it with any convenient grip. This ensures a long professional work without accumulation of fatigue.
• Blade. In each blade, 32 layers of steel. All are decorated with a decorative pattern. A small amount of carbon protects it from breakage and corrosion. Steel of great hardness, perfectly holds symmetrical sharpening.
• Bolster. This pad on the front of the handle is made of stainless steel, massive and polished. It gives the product an attractive appearance and plays an important role in the balancing of the knife.

Elegant shape, light weight, excellent balance, convenience and reliability are the main features of Japanese copies.

Selection

Of course, you can without any problems to cut the fish and a conventional kitchen knife. But it's not as convenient as special. To properly choose a loin knife, you need to consider several factors:

• The length of the blade should match the size of the fish. Blade length of 16 cm can not be divided sturgeon or large trout.
• Frequency of use of the tool. Professionals for daily work choose products with rough grips. Such a surface does not allow the knife to slide, and the chef clearly holds the blade in the desired position.
• Sheath is not a luxury, but a necessity. Fillet knives are distinguished by a perfectly sharpened blade. The severity of the blade can easily cause accidental injuries.
• Price plays an important role in the spread from $ 15 to $ 350. The best are Japanese knives, but with a limited budget an excellent alternative will be the products of the Finnish manufacturer.

When choosing knives, it should be taken into account that they are made to the size of an average hand. Before buying, you need to hold it in your hand, "try it on" your palm. It is worth thinking about the purchase of an additional accessory - a special plug. This tool is very useful when slicing fish or meat into thin neat slices and will save the cook's fingers intact. The instruction manual will help you understand the nuances of using the knife and apply it correctly.