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Fish Knives

Fish knives have a wide, flat spatula blade and a sharp point.
These features make it quite useful when eating a fish fillet, and even more useful when eating a whole fish.

The point of a fish knife can be used to initiate important cuts on a whole fish that will make removing the skin easier.
The flat part of the fish knife blade is ideal for lifting the meat off the bones (or off the plate in the case of fillets), onto the fish fork.
Because the fish knife blade is so wide, it's also great for lifting sauce onto a piece of fish or onto the fork.
Since the blade of our fish knives are not as sharp as a traditional knives, they gently separate the fish into flakes without shredding it.