[arnon81]

what's the best knife to fillet a salmon meat?

I often want to make a thin slice of salmon meat (so that they can be pan fried faster) and it's not an easy job with my current generic knife...

also, I'd like something that last forever.

thank you

[Jock]

How thin do you want to cut the fish? Do you mean thin like in slices of smoked salmon thin? If it is too thin it will cook too fast and you run the risk of overcooking it. To be thick enough to avoid that risk, any sharp knife will do the job.

To cut paper thin slices (not recommended for cooking) a 9" fillet knife will work. The brand is dependent on what you find comfortable to hold and how deep your pockets are.

Jock

[arnon81]

Jock,
not too thin.
just thick enough.

any brand recomendation for any sharp knife?
with my current knife I have to move the knife back and forth for a long time just in order to slice one piece of salmon
and sometimes the resulting salmon slice doesn't have the same thickness (not balanced)

my pocket is not deep at all.

[mikescookin]

Forschner are decent quality and reasonably priced. Take a look here

http://www.cutleryandmore.com/forsch...ner&FamilyBD=4

Every knife needs to be sharpened periodically to cut well.. Maybe your existing knife just needs to be sharpened.

Mike

[Mannlicher]

I have several good Japanese Aritsugo and Suisin Yanagi style knives. You can literally shave the Salmon with these.
The knife that I reach for most of the time, to filet a Salmon, is an inexpensive F. Dick industrial use filet knife. This is a high carbon steel knife, with a curved blade, about 7 1/2 inches long. This is their model number 2417-21. It takes a razor edge, and holds it.
Mine is probably 15 years old or more. Here is the current offering:

http://www.mortytheknifeman.com/cart...ist.cfm?ID=413

Cost is listed as $19.20. It will cut almost as clean as one of my $800 + knives.