Why a Quality Filleting Knife is so Important
We’ve all been there. We found the perfect fish to cook, but a subpar and incompatible filleting knife ruined the finished product. That’s why it’s important to know how to find the best knife for filleting your fish. If you want to learn more, read on to discover the best filleting knife in Australia.
The Two Most Common Knives Used for Fish
Before we dive into the best filleting knives for fish, you should first know the two most common knives used for fish in Australia. These are:
You may be more familiar with a filleting knife since it’s the most common knife for preparing fish within most professional and domestic kitchens. However, large serrated knives are used at fish processing plants.
Serrated knives are characterised by their scalloped, toothlike edges. These knives are best suited for cutting through food with a tough exterior and soft interior. They’re similar to larger saws which catch and rip as they glide smoothly through food. Fish with a more rigid exterior is better cleaned and cut with large serrated knives, although it requires some skill. This work is generally performed at fish processing plants and then supplied to professional kitchens.
A filleting knife, used for boning fish, has a slender blade, 16 to 23 cm (6 to 9 inches) long. The blade is flexible so that it forms an arc when you press the tip against a cutting board. Both the tip and the edge should be kept sharper than those of any other knife in the kitchen, since both are used for separating fragile fish fillets from the bone.
What Knives Do the Japanese Use To Fillet Fish?
While talking about the best filleting knife in Australia, we should also look at the knives used by the Japanese when filleting their fish.
The first on our list is the “Deba,” which translates to “short fat tooth.” Unlike filleting and serrated knives, the Deba is short in length with a very fat spine. This design makes it extremely satisfying for the knife to cut soft food like fish and animal flesh.
We also have the “Yanagiba/Narihira,” a slim, pointy knife that is longer than the Deba. The Japanese use this knife to skin fish with no edible skin. A Yanagiba/Narihira is perfect for slicing fish, especially when making sashimi recipes.
How Do I Choose a Filleting Knife?
Now that we’ve gotten all the basics out of the way, how exactly can you find the best fish filleting knife set for your kitchen?
For starters, you have to choose a filleting knife with a blade that won’t rust easily. Saltwater and other elements can interact with your metal and corrode it. So, it’s best to pick a corrosion-resistant knife such as high-carbon stainless steel.
Secondly, you need to make sure that the blades of your filleting knife are thin and flexible. This is because filleting requires a lot of precision cuts. You also need to consider the length of the blade. As a rule of thumb, the larger your fish is, the longer your knife’s edge should be.
Lastly, you need to consider the handle of your knife. Wood handles are sturdy, but they tend to be slippery when wet. Rubber and plastic are good wood alternatives.
The Best Knife for Filleting Fish
So, what is the best filleting knife in Australia? Well, the answer depends on your needs and preferences — but the Premium Filleting Knife by Club Chef is our best seller to professional chefs. It features a razor sharp German steel blade with an effortless flex that glides fillets from the bone.
It’s easy to sharpen, holds its edge and its Santoprene™ handle inserts make it supremely comfortable and slip resistant. And all of this for under AUD $30. Its so good we also have anglers who swear by its performance.
Whichever filleting knife you end up choosing, keep it razor sharp, because sharp knifes are safe knives.