fish knife

[HSC /// Knives]

I went to a customer restaurant today for lunch and he gave me a couple knives to work on and one is his Victorinox, which is his fish knife

It's about 210 mm long, 2 mm out of the handle and slightly tapering and flexible

If you are working in a restaurant, what do you use as a fish knife and what are you looking for it?

the food pic was part of today's lunch at his restaurant

he works on mostly smaller fish like mackerel or cod or *******

 

[mengwong]

LEVEL 10
Have sujihiki, don't need yanagiba

LEVEL 100
Have sujihiki, don't need deba

See original post for the Thomas Straker video

 

[esoo]

That knife reminds me of a fish fillet knife. It's the kind of knife I've used in the past to fillet smaller fish (northern pike, pickerel, small mouth bass). Been a long time since I've used one.

 

[daveb]

Fish will come into the kitchen gutted, usually beheaded, frequently filleted. Obviates need for deba. I like a suji (and it says HSC on the side) for fish prep - stiff is good. Can fillet, can skin, certainly portion. The guy next to me may prefer a flexi suji type knife for same tasks. This is more western approach. There are no wrong answers.

Exception would be for Japanese style restaurant where sashimi / sushi are the draw. I've done catering like this but not a restaurant. If I know this is on the agenda I'll bring the "fish" bag - deba, yani, scaler, and small knives for garnish prep.

 

[stringer]

I own and have tried to learn how to use the deba and yanagiba but not enough to be much good with them. I am much more proficient with a western style fillet knife and a sujihiki.

 

[M1k3]

Left to Right:

@HSC /// Knives Z-wear Gyuto
Well used Victorinox 7.5" Chef Knife
Wusthof Grand Prix II 6" Chef Knife

Which one I use depends on the size of fish and type of bone, if any, I have to deal with.

 

[Jovidah]

I went to a customer restaurant today for lunch and he gave me a couple knives to work on and one is his Victorinox, which is his fish knife

It's about 210 mm long, 2 mm out of the handle and slightly tapering and flexible

If you are working in a restaurant, what do you use as a fish knife and what are you looking for it?

the food pic was part of today's lunch at his restaurant

he works on mostly smaller fish like mackerel or cod or *******

Might be a coincidence but it reminds me a lot of this thing some people do in Korea:


The channel has a bunch of videos on it.

 

[blokey]

Might be a coincidence but it reminds me a lot of this thing some people do in Korea:


The channel has a bunch of videos on it.

This reminds me of those beat up knives you saw in Japanese restaurants videos that started as Sujihihikis or gyutos but grind down to a stick, somebody could probably start making knives based on these, saves a lot of sweat and steels

 

[HSC /// Knives]

Might be a coincidence but it reminds me a lot of this thing some people do in Korea:


The channel has a bunch of videos on it.

i love it!

 

[JKerr]

Depends on the fish, but I used a CCK kau kong chopper (#2 I think) for years then a CZK chopper after that which was just a touch beefier than a #7. Think they called it a poultry chopper, not as heavy as the bone or BBQ choppers.

Rock flathead and Hapuka/Blue eye trevalla were what we seen the bulk of but also pink rockling, coral trout, snapper, red emperor, yellowtail kingfish. I don't mind flexible fillet knives for smaller fish <1kg but I prefer knives with a bit of heft to them. I use to tell the chefs who were learning to use whatever knife felt most natural to them. I used cleavers 'cause it what I used for everything, some of the team used debas, some filleting knives and others just used their chef knives.

For those unfamiliar with it, check out the IG for https://www.instagram.com/fishbutchery?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
https://www.instagram.com/bosleymcgee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
I think he's their head butcher now. Seems to use a honesuki for a lot of his work, looked like a FKH but I'm probably wrong.

https://www.instagram.com/saintpeterpaddo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Same groups main restaurant. IG is less breaking stuff down and more the finished product but still really cool what they do. I went a couple of months ago and the whole experience was amazing.