Sorry to revive an old thread, but I found a dealer of the knives in San Diego and included the link in my videos. It's called a Masahiro 240mm Fish Filet Knife. They have a single and double bevel knife.
***THE BEST*** How to Fillet a Fish (Mahi Mahi for Sushi) / How to Clean a Fish - YouTube
***THE BEST*** How to Fillet a Fish (Yellowfin Tuna for Sushi) / How to Clean a Fish - YouTube
Very nice. Especially for a shore dive.
If and when I get a chance to travel I like to visit the local fishing ports and see how they prepare their fish.
I spent a few days in Bahrain and visited their largest fish market. I saw some butchering of some fish and REALLY mean butchering! The conditions were less then sanitary and it was an overall scary experience. See what you think:
http://www.youtube.com/watch?v=O7tgD1r9GCc
http://www.youtube.com/watch?v=8k1Q21gBeoA
Definitely not like the Japanese Fish Markets!
http://www.youtube.com/watch?v=qE_ZN1mHKvo
Wow! Great idea!
Wow!!!! That's incredible. Dan is a critical consumer. I was waiting to hear his review. Can't wait to see this in person
How does one maintain an edge that they can't match?
The fish mongers sharpen their blades everyday, but they are also filleting hundreds of fish a day.
They typically use 2-3 wet/water stones. Coarse, medium and fine. A lot of it depends on the condition of the blade, nicks/pits, dullness, etc.
I use a medium and fine stone. I typically only have to sharpen the knife every 2-3 months, but I don't fillet a lot of fish.
Still curious what type of knife it is, who makes it. A buddy of mine deals in knives and was curios about it.
No "brand" that I know of, just a knife. Sorry.
SWEET! Glad you got it. Remember...Filet fish, not fingers!
SOLD OUT!! You guys should be getting them soon!!
Joe, are you ordering these on-line? Every year I try to find these in country ,to no avail.
I wish. I had them mailed from Okinawa. It was a pain in the ass, because I had to pay Import Tax, it was held up by customs. It literally took 5 months to get them in my hand.
ALL SOLD OUT!! YOU GUYS SHOULD BE GETTING THEM SOON!!
YouTube - How to Filet a Fish (Mahi Mahi for Sushi)
YouTube - How to Filet a Fish (Yellowfin Tuna for Sushi)
A few specs:
Overall Length: 14.25"
Blade: 9.5"
Full tang, single bevel on the right. Stainless steel with wooden handle.
Info on bevels: http://www.watanabeblade.com/english/special/hunt.htm
How are they sharpened?
The Japanese use a water (wet) stone. They usually start off with a coarse or medium grit stone, then finish off with a fine stone. Obviously the more fish you filet the more you'll need to sharpen it. With average use the edge will stay for a pretty long time.
Thanks for the welcome. I'm pretty set with the quantity that I currently have, but I have burnt through quite a few pieces already.
Last year Pargo had some band material made that had a smaller diameter hole in the middle. I've used it quite a bit through the year and just recently purchased some other material. I have to say that the Pargo bands seem to be stronger and better built. Not sure why, but I can definelty feel the difference when pulling the bands and firing the bands.
Any opinions Pargo or anyone else who purchased the band material?
Joe
