Fillet knife gude Franz Güde — fillet knife, 18 cm blade, single piece

The Fillet knife gude Franz Güde — fillet knife, 18 cm blade, single piece is a slim, flexible fillet knife designed for precise portioning and trimming of fish and delicate meats. The single-piece construction integrates blade and tang for consistent balance and strength, while the 18 cm narrow blade provides controlled bending for close cuts along bones and skin. The design targets users who need accurate slicing, thin fillets and neat presentation in both domestic and professional kitchens.

Advantages

The single-piece construction increases rigidity and reduces the number of joints that can loosen or collect debris, supporting hygiene and durability. The 18 cm slender blade offers a high degree of flexibility and control, allowing thin, even fillets and minimal meat loss. The knife’s balanced profile improves handling for repetitive tasks and delicate trimming, and the smooth finish facilitates easy cleaning and maintenance.

Suitable for

• Filleting whole fish and portioning fillets
• Trimming skin and removing bones from fish and poultry
• Preparing thin slices of delicate meats for presentation
• Use in home kitchens, catering and professional fish counters

Key specifications

• Blade length: 18 cm
• Single-piece construction (integrated blade and tang)
• Slender, flexible blade profile for precise slicing
• Designed for close cuts along bones and skin
• Suitable balance for controlled slicing and trimming

How to use

Hold the handle firmly with a comfortable grip and guide the flexible blade with a gentle, steady motion along the fish or meat surface. Use long, even strokes for filleting to reduce tearing and to obtain uniform slices. For removing skin or pin-bone trimming, angle the blade slightly and use controlled small motions to keep close to the bone. Rinse and dry the knife after use and store it in a suitable sheath or knife block to protect the edge.

Usage recommendations

Regular honing will maintain the cutting edge between sharpenings; use a professional sharpening service or a suitable whetstone when a more substantial resharpening is required. Avoid twisting the blade under load to prevent damage to the slim profile. Follow standard food safety and knife-handling practices when preparing raw fish and meat.