Fish Fillet Fork, Carbon Steel, Leather Sheath

The Roselli R800 Fish Fork, also called a fillet fork, holds a fish fillet steady on the cutting board while you skin and cut it, so your knife can run cleanly between skin and flesh. It has a carbon steel fork 55 mm (2.2 in) long, a stained curly birch handle, and a handmade sheath of dark vegetable-tanned Finnish leather.

Specifications

• Steel: carbon steel (Roselli lists it as 1075-class)
• Hardness: around 60 HRC
• Fork length: 55 mm (2.2 in)
• Total length: 175 mm (6.9 in)
• Thickness: 2 mm
• Weight: 40 g (1.4 oz)
• Handle: stained curly birch
• Ferrule: stainless steel
• Sheath: dark vegetable-tanned Finnish leather
• Handmade in Finland

How to use it

Pin the tail end of the fillet with the fork, slide your knife in between the skin and the flesh, and push the blade along the skin while the fork holds everything still. It earns its place with slippery fish, where a bare hand tends to slide. The full breakdown is in Fillet Fish: Step-by-Step Guide for Home Cooks.

Care

The fork is carbon steel. Rinse it, dry it right away, and keep it out of the dishwasher, as Roselli advises.

Questions

What does a fish fork do that my hand can't? It pins the fillet to the board so your fingers aren't doing the holding, which gives you more control and a safer, more precise skinning cut.

Which knife should I use with it? Roselli pairs it with its Small Fillet Knife (12 cm blade) for delicate tasks and its Big Fillet Knife (19 cm blade) for fish in the 2 to 3 kg range. We stock both: the RW256 Small Fillet Knife and the R255 Big Fillet Knife.