Knife for filleting small fish like anchovies and sardines on large scale

Hello,

I am trying to find out which knife would be best to use to fillet salted sardines!
Salted sardines are much more prone to breaking and crumbling than anchovies and regular filleting knives just won't do the job!

I am looking for a smaller size knife with one sided bevel that is not too expensive (up to 100$ would be nice but I will consider even more expensive knives if the quality really justifies the price) as this is for production line work.

Any tip is very welcome!

-Dario

Some kind of ajikira might fit the bill. There's one at JNS (http://www.japanesenaturalstones.com/itinomonn-kasumi-ajikira-120mm/), but I've seen others too.

It seems that everybody apart from JNS calls it an ajikiri. Watanabe makes one, as does Takeda.

http://www.cookingknife.ru/player.aspx?vid=53734350

A little bit big but you could probably get this in any size or style from SW

I recall a couple small Watanabe on b/s/t that may fit this apllication.

How about the typical fisherman knife, the Funayuki?

A little over budget, but sure to be a sturdy knife for small fish butchery:

http://www.epicedge.com/shopexd.asp?id=85703

Well I will keep looking but I remember a youtube, japanese kitchen scene where the guy is filleting and cleaning sardines and I think he was using a honesuki. I will continue to look cause it was really cool skill level.

daveb said:

I recall a couple small Watanabe on b/s/t that may fit this apllication.

Click to expand...

This.

[video=youtube;23FDM37LZO8]https://www.youtube.com/watch?v=23FDM37LZO8[/video]