Fish Knife ETERNUM Atlantis E-3010-17-12 — fillet/pruning blade, stainless steel

ETERNUM Atlantis E-3010-17-12 fish knife is a purpose-built fillet and pruning blade designed for accurate processing of fish. The slender stainless-steel blade allows precise, thin slices and controlled trimming, while the handle is designed to provide grip stability during delicate tasks such as skinning, deboning and portioning. This knife is suitable for both home kitchens and professional food-preparation environments where careful, predictable fish cutting is required.

Advantages

The stainless-steel construction offers corrosion resistance and straightforward maintenance, preserving blade performance with regular care. The slim, flexible geometry enables close contact with fish bones and skin for clean fillets and minimal waste. The balanced profile and ergonomic handle reduce hand fatigue during repetitive filleting operations, delivering repeatable results for consistent portion sizes.

Suitable for

• Filleting whole fish into clean fillets
• Removing skin and trimming fat from fish fillets
• Deboning and portioning delicate seafood
• Precision slicing for recipes that require thin, even pieces

Key specifications

• Blade type: slender fillet/pruning blade
• Material: stainless steel blade and corrosion-resistant finish
• Blade flexibility: flexible to allow close contouring along bones
• Intended use: fish filleting, skinning, trimming and portioning
• Suitable environments: domestic kitchens and professional food-preparation settings

How to use

Hold the handle firmly and position the blade at a shallow angle to the fish body to initiate a long, smooth stroke along the backbone for filleting. Use short, controlled movements near bones and joints to separate flesh without tearing. For skinning, place the skin side down, angle the blade slightly and use steady strokes while keeping the skin taut with the opposite hand. Rinse and dry the knife after use and store it in a dry place to maintain performance.

Usage recommendations

For best results, keep the blade regularly sharpened and clean. Use a cutting board suited for fish to protect the edge, avoid cutting on hard surfaces, and dry the knife thoroughly after washing to prevent spotting. Match blade flexibility to the size and type of fish: a more flexible blade improves contact on smaller or more curved fish, while a slightly stiffer action can help with larger specimens.