Knife for fish ETERNUM ARCADE E-1620-17-12 — fillet/utility knife

ETERNUM ARCADE E-1620-17-12 is a fillet and utility knife designed specifically for fish preparation in the kitchen. The blade shape and length are intended to assist in precise cutting, cleaning and portioning of whole or cooked fish. The knife provides a dedicated tool for delicate filleting tasks as well as everyday handling of fish, combining control and maneuverability for kitchen use.

Advantages

The knife offers a slim, flexible blade profile that improves contact with the fish surface and helps separate flesh from bone with minimal waste. Its handle is shaped for a secure grip during repetitive motions, reducing hand fatigue and improving control. The construction balances blade responsiveness with sufficient rigidity for general utility tasks such as trimming, slicing and portioning. The blade finish facilitates easy rinsing and basic maintenance after use.

Suitable for

• Filleting whole fish and removing skin
• Portioning cooked or raw fish for serving
• Trimming fins, bones and unwanted parts
• General kitchen tasks where a slim, precise knife is needed

Key specifications

• Blade type: fillet/utility profile optimized for fish preparation
• Blade length: medium length suitable for both small and medium-sized fish
• Blade flexibility: slim profile allowing controlled bending for filleting
• Handle: ergonomic shape designed for a secure grip during wet conditions
• Material characteristics: corrosion-resistant finish for food contact and easy cleaning

How to use

Use the knife with a stable cutting surface and hold the fish firmly while angling the blade along the backbone to separate flesh from bones. For skinning, position the blade slightly angled and use long, smooth strokes to avoid tearing. Apply moderate pressure and let the blade do the cutting rather than forcing it. Rinse the knife immediately after use and dry thoroughly before storage to maintain the blade condition.

Usage recommendations

Regularly maintain the cutting edge with appropriate honing and occasional sharpening to preserve filleting performance. Store the knife in a protective sheath or knife block to protect the blade profile and avoid contact with other utensils. Avoid using the fillet blade on bones or frozen food to prevent chipping or deformation.