Peeling Knife 9"
SE-224-15
Knife 9"
Product Code: SE-224-15
Availability: In Stock
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Specifications
- Size: 350 x 40 x 20mm
- Blade: 220mm
- Weight: 0.12Kg
- Material: 5Cr15Mov Stainless Steel Blade
The method of using a knife to process fish depends on the specific type of knife (such as a fillet knife, Deba, or sashimi knife).
In general, you should hold the knife firmly using a "pinch grip" (grasping the base of the blade between your thumb and index finger), position the blade close to the fish's spine, and use gentle pressure to glide the knife in long strokes for smooth separation or slicing.
Knife usage steps for each stage of fish processing:
1- Scaling and fin removal: Use the heel of the blade or a wide-bladed Deba knife to scrape against the direction of the scales, moving from tail to head.
2- Removing the head and viscera: Place the knife heel just behind the gills, apply light pressure, and make a decisive cut through the neck bone.
3- Filleting: Position the knife tip against the spine, then pull the knife in a long, smooth motion close to the bone structure to separate the flesh without crushing it.
4- Slicing sashimi: Use a long, thin, sharp knife (such as a Yanagiba) and make a single, continuous pull from heel to tip to avoid tearing the fish flesh.
Safety and knife maintenance notes:
- Proper grip: Pinch both sides of the blade base firmly with your thumb and index finger, while wrapping the remaining fingers around the handle for optimal control of the blade's direction.
- Maintaining sharpness: Sharpen the knife regularly to minimize the pressure required and prevent crushing the fish's flesh fibers.
- Post-use cleaning: Wash thoroughly, wipe dry with a soft cloth, and store in a case or on a rack to protect the blade.
