Fillet/Salmon Knife Victorinox Wood Lachsmesser 30 cm blade, wooden handle

Victorinox Wood Lachsmesser is a 30 cm fillet/salmon knife with a long, narrow blade designed for precise slicing of large fish and fillets. The thin, flexible blade enables controlled, continuous cuts along bones and skin, while the wooden handle provides a tactile, ergonomic grip for extended use in professional kitchens or home environments. The knife balances reach and control to produce thin, even slices and efficient portioning.

Advantages

The long 30 cm blade offers extended reach for processing whole salmon and other large fish, reducing the need for repositioning. The narrow blade geometry improves slicing accuracy and minimizes pressure on delicate flesh, resulting in uniform cuts. A wooden handle gives a secure, natural grip and dampens vibration, supporting better control during long tasks. The combination of blade length, flexibility, and handle feel makes this knife suitable for both precise finish cuts and general filleting work.

Suitable for

• Filleting large fish such as salmon and trout
• Preparing sashimi-style slices and thin portions
• Trimming skin and removing pin bones
• Professional kitchen fish stations and home seafood preparation

Key specifications

• Blade length: 30 cm
• Blade type: long, narrow fillet blade with flexibility for precision slicing
• Handle material: wood for ergonomic grip and tactile feedback
• Primary use: filleting and slicing large fish and delicate seafood
• Balance: designed for reach and control during continuous cuts

How to use

Hold the knife with a firm but relaxed grip on the wooden handle and position the blade parallel to the cutting surface. Start at the head or tail end depending on the cut, use long, smooth strokes while keeping the blade in contact with the fish to follow the contour of the bones. Allow the blade flexibility to adapt to curves and apply consistent, even pressure to achieve thin slices. Clean and dry the knife after use and store it in a suitable knife rack or sheath to protect the blade and handle.

Usage recommendations

For best results, sharpen the edge regularly with a fine stone or honing rod specifically for fillet blades, avoid abrasive dishwashers for the wooden handle, and maintain a dry storage environment to preserve handle and blade condition.