Kitchen knife Stalgast 225330

A fish knife is designed to glide between flesh and bone without tearing, using a long, flexible blade that follows the contours of the fish. The thin, sharp edge parts the meat cleanly, while the length lets the blade reach from head to tail in one stroke, reducing waste and keeping fillets intact. This flexibility also allows the knife to curve around the spine, separating the fillet without leaving meat on the bones. The blade's shape prevents the knife from sticking, so each cut is smooth and controlled, essential for portioning delicate fish without crushing it.

To use the knife, the operator holds the handle firmly and draws the blade along the fish from head to tail, applying light pressure to follow the natural line of the bones. The flexibility of the blade means it bends slightly under pressure, adapting to the fish's shape rather than forcing a straight cut. The handle is shaped to sit securely in the hand, allowing precise control without slipping, even when wet. The knife is rinsed after each use to remove fish oils and prevent corrosion, then dried and stored in a knife block or magnetic strip to protect the edge.

The blade is made of hardened steel, ground to a fine edge that holds its sharpness through repeated use. The handle combines two types of plastic for grip and durability, moulded to fit comfortably in any hand size. The knife's length of 33 cm provides the reach needed for large fish, while the slim profile keeps the blade light enough for extended work without fatigue.

The blade's hardness of 54-56 HRC ensures it resists bending and retains its edge, but remains flexible enough to follow the fish's contours. The knife is made in Italy, following traditional knife-making techniques that balance strength and precision. It is suitable for both professional chefs and those learning to fillet, as the blade's design reduces the risk of tearing or uneven cuts.

This knife is categorised under professional cutlery for fish preparation, where its length and flexibility make it distinct from shorter, stiffer knives used for meat or vegetables.