Fillet Knife ETERNUM Anser E-1670-17-12 — fish knife, narrow flexible blade, 17 cm

ETERNUM Anser E-1670-17-12 is a fillet knife designed for precise fish preparation. The knife features a narrow, flexible 17 cm blade that follows the contours of fish for accurate filleting, skinning and portioning. Its slim profile and controlled flexibility allow for close cuts along the backbone and around delicate flesh, making it suitable for both professional kitchens and home use where clean, consistent fillets are required.

Advantages

The narrow, flexible blade provides improved control when separating flesh from bones and skin, reducing waste and preserving fillet integrity. The 17 cm blade length balances reach and maneuverability, enabling both small and medium-sized fish to be processed efficiently. The ergonomic handle supports a secure grip for repetitive tasks and helps maintain consistent slicing angles.

Suitable for

• Filleting whole fish of small to medium size
• Skinning fish and removing pin bones
• Portioning fillets for cooking, smoking or storage
• Precision trimming and decorative finishing of fish

Key specifications

• Blade type: narrow, flexible blade for filleting and skinning
• Blade length: 17 cm
• Intended use: fish filleting, deboning, skin removal, portioning
• Blade profile: slim, tapered design for close cuts along bones
• Handle: ergonomically shaped for secure grip during repetitive tasks

How to use

Place the fish on a stable cutting surface and secure it by hand or using a non-slip mat. Use the narrow flexible blade to make an initial incision behind the gills and run the blade along the backbone with smooth, controlled strokes, keeping the blade angled to follow the fish's contour. For skinning, start at the tail end, hold the skin with one hand and slide the blade between skin and flesh with the blade slightly angled down. Rinse and dry the blade periodically to maintain cutting performance and wipe away scales or residue.

Usage recommendations

Maintain the blade with regular honing and occasional sharpening appropriate for flexible fillet knives. Hand wash and dry immediately to prevent corrosion and preserve blade flexibility. Use a suitable cutting board and avoid twisting the blade excessively to prolong edge life; store the knife in a sheath or dedicated block to protect the tip and blade profile.