Knives to fillet fish

[fujiyama]

I don't like the Wusthof knives with bolsters like the one you pictured. However, these ones are great:

9"

It's available in 7", and 8" with a different profile. The handle holds grip in wet conditions which is a bonus.

Not a fan of Global.

 

[ThEoRy]

Here I fillet snapper with a flexible Global suji. The filets come off really clean but I had trouble disconnecting the bones near the head. That's one reason to go deba.

[video=youtube;Tgkw5ttuJeU]https://www.youtube.com/watch?v=Tgkw5ttuJeU[/video]

 

[thisisputt]

Here I fillet snapper with a flexible Global suji. The filets come off really clean but I had trouble disconnecting the bones near the head. That's one reason to go deba.

[video=youtube;Tgkw5ttuJeU]https://www.youtube.com/watch?v=Tgkw5ttuJeU[/video]

I was thinking that if I bought a deba, yes I know it's very stiff and it can break through bones but sometimes I need to separate skin from the fish; would I need a flexible knife for that? Or what other knife could work?
I cant get both because of my budget.

 

[kartman35]

I don't like the Wusthof knives with bolsters like the one you pictured. However, these ones are great:

9"



It's available in 7", and 8" with a different profile. The handle holds grip in wet conditions which is a bonus.

Not a fan of Global.

I emailed Wusthof Canada to ask them if there was a difference in the blades between the ones with the bolsters and the ones without. This is the reply I got.

Hi Richard,


Thanks for your interest In WUSTHOF knives.


The stamped (laser cut) knives are 56 Rockwell, the forged knives are 58 Rockwell,
Hope this helps.

 

[ThEoRy]

I was thinking that if I bought a deba, yes I know it's very stiff and it can break through bones but sometimes I need to separate skin from the fish; would I need a flexible knife for that? Or what other knife could work?
I cant get both because of my budget.

You don't need a flexible knife to remove skin. Refer to my Salmon video above for an example. In that vid I use a mioroshi deba which is a hybrid knife. A cross between a deba and a yanagiba. Maybe you should consider one.

 

[kartman35]

What do you guys use this knife for? Only the delicate removing of fillets?

Here are some examples of how this styles of knife is used for filleting fish

Walleye: [video=youtube;PkGBk7w5X2I]https://www.youtube.com/watch?v=PkGBk7w5X2I&nohtml5=False[/video]
Northern pike : [video=youtube;-77Z58OVq0U]https://www.youtube.com/watch?v=-77Z58OVq0U&nohtml5=False[/video]
Salmon: [video=youtube;IsL5acnXTNM]https://www.youtube.com/watch?v=IsL5acnXTNM&nohtml5=False[/video]