Fish Knives

Fish knives are a specialised tool in any kitchen where fresh fish is regularly processed — the right knife with appropriate flexibility and blade shape reduces filleting time, minimises meat loss, and ensures a visually clean, professional end result that enhances the chef’s efficiency and food quality. BHS supplies fish knives to HoReCa businesses across Europe.

Types and uses of fish knives

Fish knives come in several specialised types to suit different processing tasks. Filleting knife — a long (15–25 cm), thin, very flexible blade for separating fish fillets from the bone; the flexibility allows the knife to follow the bone’s contour for maximum meat retention. Japanese yanagiba — a long, single-sided blade for slicing Japanese-style sashimi and sushi fish into thin pieces; ideal for precise, clean cuts without tearing fibres. Deba knife — a sturdy, thick-bladed Japanese knife for cutting off fish heads and splitting bones. Fish cleaning knife — a short, rigid blade for removing fish scales and gutting. Large fish slicing knife — a long, thin blade (30+ cm) for cutting large fish into even portions. BHS helps select the most suitable fish knives based on kitchen profile and fish type.

Where to use fish knives

Fish knives are essential in HoReCa kitchens where fresh fish is a staple or key part of the menu. Seafood restaurant — filleting knives for processing each fresh fish, cleaning knives, and slicing knives for portion preparation. Japanese or sushi restaurant — yanagiba and deba knives as essential tools for authentic fish processing and sashimi slicing. Hotel restaurant with seafood — filleting knives for portioning fresh fish for menu needs. Fish processing company or fish shop — professional filleting knives for efficient large-batch processing. Fine dining restaurant with a focus on premium ingredients — high-quality fish knives to minimise meat loss and for presentation-grade slicing.

HACCP and hygiene

Using fish knives requires following HACCP requirements to prevent cross-contamination. Colour coding — the HACCP standard specifies blue handles for fish and seafood knives to avoid contamination with meat or other product groups. Separate storage — fish knives must be stored apart from meat and vegetable knives in labelled holders. Cleaning between operations — knives must be washed and disinfected after any fish processing before being used on other products. Fresh fish temperature — ensure the product is kept at the appropriate temperature during cutting, and clean fish knives and boards after each session.

HoReCa usage scenarios

Specialised seafood restaurant — a full set of fish knives: filleting knife, cleaning knife, and portion slicing knife for every stage of daily fresh fish processing. Japanese restaurant with sashimi — yanagiba as the main sashimi slicing tool for professional cuts, deba for primary fish processing. Hotel restaurant with an extensive seafood menu — a universal filleting knife set for preparing various fish types in the hotel kitchen’s daily operations. Fish processing workshop — large quantities of filleting knives and backup sets for intensive production cycle use. Catering company with seafood events — a compact, durable fish knife set for processing fish at events in various locations.

Frequently asked questions

Can a regular filleting knife be used for shaping fish fillets? Yes — a professional filleting knife is a practical, universal tool for most fish. Japanese yanagiba is better for slicing sashimi into very thin pieces, but a filleting knife is sufficient for everyday restaurant work. Also see Japanese Knives.

What are the main differences between a filleting knife and a universal chef’s knife for fish processing? A filleting knife is thinner, longer, and more flexible — it allows the knife to follow the fish bone’s contour, yielding more meat. A stiff chef’s knife is not suitable for this task. Contact the BHS team and explore the full knives range.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.