FILLET

The boning and filleting consist of removing pieces of meat from the bones that hold them together. Most boning knives have a narrow, pointed tip to work around the bones and a slightly stiff blade so you always know where the tip is. Fillet knives are usually slightly flexible to work with delicate fish. They have a narrow blade so that there is as little resistance as possible when cutting the fish. The size of your fillet knife should be proportional to the size of the fish you are working with. Small fish, such as panfish, small trout and small catfish, can be prepared with a 6 "knife, while large fish such as salmon, tuna and halibut will need a longer leaf.



Yanagiba, Japanese style, is a rigid fillet knife that is used mainly to cut boneless fillets into small pieces, but the chef also uses it to break down the whole fish. The thick, stiff blade is useful for cutting through the spines and ribs of small to medium sized fish. Please, check our Sushi / Sashimi knives section to see the Yanagibas.

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8 Product(s)
Sale -15% Yamawaki modelo JCHC josaku yanagiba 27 cms
$221.000 CLP $260.000 CLP
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Sale -15% MAC FKW-10 Cuchillo Yanagiba
$162.350 CLP $191.000 CLP
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Sale -15% MAC BNS-80 Superior Series Fillet Knife 21 cms
$76.500 CLP $90.000 CLP
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Sale -15% MAC SB- 105 BREAD KNIFE 27 CMS DE HOJA
$106.250 CLP $125.000 CLP
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Sale -15% Asaka kurouchi Yanagiba 17 cms de hoja
$67.150 CLP $79.000 CLP
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Sale -15% JAPANESE "HO-SERIES" 12" YANAGIBA (FK-300 hoja de 30 cms) MAC KNIFE
$277.950 CLP $327.000 CLP
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Sale -15% Honey white brisket  30 cms
JAPANESE KNIVES CO.

Honey white brisket 30 cms

$72.760 CLP $85.600 CLP
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Sale -15% Acero Damasco utility knife  67 capas  12,5 cms / crystal
$44.200 CLP $52.000 CLP
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