For fish

Working with fish, from the first cut behind the gills to the finest slicing of a side of salmon, takes a knife that is sharp, thin and precise. Japanese smiths have spent centuries perfecting knives for exactly this purpose, and the result is some of the most beautiful and effective knives we know.

For filleting whole fish, the deba is the traditional Japanese solution. With its heavy, single-bevel blade it handles everything from shore crab to large salmon. The yanagiba is used to slice fish into thin, precise pieces for sushi and sashimi, and in its full form it is one of the most specialised knives there is.

For more general use, the sujihiki (slicer) is an excellent alternative. It does well at slicing salmon and works just as well on meat. The boning knife is used to work along bones and backbone, and it is an indispensable tool for anyone who fillets a lot.

In this collection we have gathered the knives we consider best for fish. You are welcome to visit our shop, where we are happy to demonstrate the knives for you.