Zwilling Seafood / Fisheries

1. Fish Fillet Knife: A fish Fillet Knife is a long, thin knife with a flexible blade that is ideal for filleting fish. The flexibility of the blade allows for precise control and maneuverability when removing the skin and bones from fish fillets.

2. Boning Knife: A Boning Knife is a versatile knife with a narrow, sharp blade used for removing bones from fish, poultry, and other meats. It can be handy for deboning fish, especially when dealing with larger fish or working around joints and tight spaces.

3. Oyster Knife: An Oyster Knife is a short, sturdy knife with a pointed and slightly curved blade. It is specifically designed for opening oyster shells and separating the oyster meat from the shell without damaging the delicate flesh.

4. Scallop Knife: A scallop knife, also known as a shellfish knife, is a small knife with a short, blunt blade. It is used to shuck scallops and other shellfish, helping to pry open the shells and separate the meat without causing damage.

5. Clam Knife: A clam knife is a specialized knife with a short, thick blade that tapers to a blunt, rounded tip. It is designed for shucking and opening clams, allowing you to slide the blade between the shells and detach the clam meat.

6. Shellfish Knife: A shellfish knife is a multi-purpose knife designed for various shellfish tasks. It typically has a sturdy, broad blade with a slightly curved tip, making it suitable for opening and cleaning different types of shellfish.

These seafood knives are designed to handle specific tasks and make the preparation of seafood more efficient and precise. They often feature sharp blades made of high-quality stainless steel to ensure clean cuts and easy maneuverability.

Remember to use these knives with caution and follow proper safety practices when handling sharp objects. Additionally, always clean and store seafood knives properly to maintain their sharpness and longevity.