Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Looking for a filet knife.

Thu Oct 17, 2013 2:33 pm

Mark,

I'm looking at the following products and not sure which to pursue.

Richmond Fillet
http://www.chefknivestogo.com/riarfikn18.html

Richmond Boning
http://www.chefknivestogo.com/riarbokn16.html

Tojiro Gokujo
http://www.chefknivestogo.com/todpbokn15.html

I'm leaning toward the Richmond Boning knife, but can't determine the difference between the Richmond boning and fillet other than the 20mm. I assume the fillet is much more flexible because of the longer length and shorter height of the blade? I would like to use something for both filleting medium sized fish (eg salmon) and also for boning.

Given all that, I've searched and searched, but I can't find a Sakimaru Takohiki style knife that is in the 160-180mm range (and also more affordable). This knife is absolutely beautiful, but out of my budget and not the steel that I prefer.
http://www.chefknivestogo.com/kosas27sata.html

Have you considered designing a Sakimaru Takohiki with the AEB-L steel? Considering the size, it could sell in the sub-$100 range, and I would buy it without question.

Thanks
Tom

Re: Looking for a filet knife.

Thu Oct 17, 2013 2:38 pm

Hi Tom,

Yes the Richmond fillet would be a better option for you. It's got more flex and better suited to filleting medium sized fish.

We do have smaller yanagis that are at a lower price. The Sakimaru Takohiki is a yanagi with a cool sword tip but functionally no different than an ordinary yanagi. This
Saji is stainless and 180mm and nice for the money: http://www.chefknivestogo.com/tasa18ya.html

As for me making a Yanagiba with a sword tip I'll do it if you can round up at least 50 people that are willing to buy one. :) How many do you want?

Re: Looking for a filet knife.

Thu Oct 17, 2013 6:47 pm

:lol:

Re: Looking for a filet knife.

Thu Oct 17, 2013 7:33 pm

I would buy at least 2, maybe up to 4, but I don't know if you would be able to get the scale you are looking for.

I looked at the knife you suggested, which got me looking in a new direction.

The Richmond Laser Petty looks a lot like that yanagiba-ko you recommended, but you made it with the AEB-L. It is the right size I'm looking for and uses a steel that i prefer. Plus the thinness is attractive.
http://www.chefknivestogo.com/rila18pe.html

I think I'm sold on that one, and maybe pick up the Richmond boning knife as well. Well, sold for x-mas at least.
Post a reply