The small pan-ready knife is used to clean flatfish such as plaice, dab and small sole, but is also ideal for double filleting the small round fish such as whiting.
This saw knife is mainly used to cut slices. This knife is razor sharp and can be kept in top
This Japanese chef’s knife is also known as Santoku knife. This knife is mainly used for cutting fresh sushi and sashimi.
Slices and tuna knife for cutting larger fish such as swordfish and tuna. This knife easily cuts through thick skin