Fish knife ETERNUM E-1840-17-12 — blade for filleting and slicing fish

The ETERNUM E-1840-17-12 fish knife is designed for filleting and slicing fish with precision. It features a long, narrow blade that facilitates smooth separation of flesh from bones and produces thin, even slices. The blade profile and edge geometry are suited to work on whole fish, fillets and steaks, while the ergonomic handle provides control and safe handling during delicate cutting tasks.

Advantages

The knife combines a slim, flexible blade with a comfortable handle to improve accuracy when filleting and portioning fish. Its blade shape reduces drag and allows close work along the backbone and rib cage, resulting in minimal waste. The balanced construction supports steady, controlled slicing and makes repetitive tasks less tiring in both home and professional kitchens.

Suitable for

• Filleting whole fish and removing skin
• Creating thin, even slices for sashimi and carpaccio
• Portioning fish steaks and trimming bones
• Delicate finishing cuts and presentation work

Key specifications

• Blade type: long, narrow filleting blade designed for slicing and separating flesh
• Blade flexibility: moderate to high for close cuts along bones
• Handle: ergonomic design for control and secure grip
• Primary use: filleting, slicing, portioning fish
• Intended environments: home kitchens and professional culinary settings

How to use

Start by placing the fish on a stable cutting board and secure it by hand or with a non-slip mat. Use the tip of the long narrow blade to make an initial cut behind the gills and then run the blade along the backbone with smooth, even strokes, keeping the blade as close to the bones as possible. For thin slices, apply steady light pressure and use the full length of the blade to create continuous, clean cuts. Clean and dry the knife after use and store it in a safe place to maintain edge condition and handle integrity.

Usage recommendations

Regularly hone the blade before use to maintain a sharp edge and reduce tearing of delicate flesh. When filleting, work with chilled fish to improve firmness and cutting accuracy. Avoid twisting or forcing the blade against hard surfaces to prevent damage to the edge and maintain consistent slicing performance.