So I think I actually started a thread similar to this a while ago, but I switched jobs and my needs changed so I never purchased anything. Anyway, I'm going to start butchering a lot of fish soon and I am in need of a fillet knife. The fish I will be breaking down ranges from 15lb slabs of of sword fish, sides of bass, whole salmon, etc. I am leaning towards a Forschner (10" breaking), as I already have some of them and they are good quality and inexpensive. I'd like to stay in the price range of $25-50, but I would pay more if it is significantly better. I am new to butchering fish, so I am not all to sure what to get. BTW, this is for use in a commercial kitchen, and if it matters, I am a decent sharpener. So my questions are:
What size would be good for these projects?
Should I just get a standard fillet knife, or would something like a breaking knife be better (and have other uses as well)?
Is Forschner probably the best choice and are there any other brands to consider?
Are there any good carbon options? (I'd prefer, and pay more for a good carbon knife)
Any recommendations would be great, thanks!
Edited by GreenGuy - 5/4/12 at 2:00am