Fillet Knife BANQUET 26 cm, stainless steel blade, flexible single-edge

Fillet Knife BANQUET 26 cm features a 26 cm stainless steel blade engineered for filleting fish and finely trimming delicate meats. The narrow, flexible blade and single-edge profile enable precision cutting close to bones and under skin, facilitating smooth fillets and minimal waste. The knife is designed for repeated use in both home and professional kitchens, combining a corrosion-resistant blade with a construction that supports controlled slicing and trimming tasks.

Advantages

The flexible stainless steel blade offers controlled bending for follow-through cuts along contours, improving yield when removing flesh from bones. The single-edge geometry provides a keen slicing edge that reduces tearing and preserves texture. A narrow blade profile increases maneuverability around joints and under skin, while corrosion-resistant stainless steel reduces maintenance needs. The overall balance and length are selected to give longer, even strokes when filleting larger fish.

Suitable for

• Filleting whole fish and removing skin
• Preparing thin, even slices of delicate meats
• Trimming fat and connective tissue with precision
• Home kitchen food preparation and professional fish stations

Key specifications

• Blade length: 26 cm
• Blade material: stainless steel
• Blade type: flexible, narrow profile
• Edge: single-edge (one-sided)
• Primary use: filleting and delicate slicing

How to use

Hold the knife with a secure grip and position the flexible blade so the tip follows the contour of the fish or meat. Use smooth, long strokes, letting the blade do the work while maintaining light downward pressure to keep close to the bone. For skinning, start at the tail end and work the blade between skin and flesh with a shallow angle. Clean and dry the knife after use to maintain blade condition.

Usage recommendations

For best results, keep the blade regularly sharpened with a suitable fine sharpening stone or strop and avoid twisting motions that may damage the thin, flexible blade. Store in a sheath or knife block to protect the edge and prevent corrosion by ensuring the blade is dry before storage.