There are numerous high-quality Japanese fish fillet knives. One of the qualities that set Japanese knives ahead of the pack when it comes to fish filleting is the fact that the Japanese are known for their unique craftsmanship.
After all, they are the crafters of samurai swords which have the perfect balance of appeal, durability, and sharpness. Their fish filleting knives adhere to the same standards.
What Makes These Knives Different?
Japanese fish filleting knives are commonly referred to as ‘Deba.’ They are heavy and sharp with a thick blade to make for easy gutting and filleting of fish. For thinner slices of fish, commonly used in sushi cuisine, the Japanese use long and thin Yanagi knives to achieve consistency and precision.
Unlike other filleting knives, most of the traditional Japanese knives are not made from stainless steel. However, with proper maintenance, they are able to resist rust. Another unique quality of Japanese style filleting knives is that they have a single bevel. The knives are sharpened on one side in different geometrics depending on the task for which they will be used.
Siwar Planet