Specialty & fish knives

8 products

Fish Fillet Knife with Rosewood Handle — 7Cr17Mov Steel

Professional fish fillet knife with a 22 cm 7Cr17Mov steel blade and a rosewood handle — built for clean, precise filleting in restaurant and hotel kitchens.

Furious Bite Professional Boning Knife

3,065.00 ฿

Professional boning knife with a 22 cm 5Cr15MoV stainless steel blade and premium rosewood handle — built for deboning, trimming, and precision protein work in a busy kitchen.

Hand forged knife with black handle slicing a red bell pepper on a wooden board

Hand-Forged Carbon Steel Boning Machete

3,926.00 ฿

Hand-forged carbon steel boning machete — a 340 mm butcher knife built for meat, fish, and bone-in prep in professional kitchen environments.

Hand forged knife with carved fish guard and wood handle balanced upright on a wooden block

Hand-Forged Kitchen Knife with Fish-Shaped Guard

3,272.00 ฿

Hand-forged 7Cr17MOV stainless steel kitchen knife with a fish-shaped brass guard — a functional specialty knife with artisan detail for professional and home kitchens.

Hand forged knife with dark wood handle and long blade resting on a wooden board beside watermelon

Large Watermelon Cutting Knife — Forged 95Cr18 Steel

From 3,789.00 ฿

Forged 95Cr18 stainless steel watermelon knife with a 9.4-inch blade and rosewood handle — built for clean, one-stroke cuts through large fruit in bars and restaurants.

Round Seafood Knife with Wooden Handle

2,342.00 ฿

Round-bladed seafood knife in 4Cr13 stainless steel with a riveted wooden handle — the right tool for slicing and portioning fish and shellfish with control.

Stainless Steel Boning Knife with Chicken Wing Wood Handle

From 1,791.00 ฿

5Cr15 steel boning knife with a narrow 13.1 cm blade and chicken wing wood handle — precise, comfortable, and built for professional deboning and meat prep.

Taiping Wealth Yanagiba Raw Fish Knife — 28 cm

3,065.00 ฿

A 28 cm yanagiba-style raw fish knife in 5Cr15Mov stainless steel with a rosewood handle — built for clean, single-stroke sashimi slicing.

A boning knife, a fillet knife, a santoku knife, sushi and fish blades, a cleaver knife. Each exists because a chef's knife does that particular job badly — and a kitchen breaking down its own carcasses saves more on yield than the whole set costs.

Frequently asked questions

When do I need a specialty knife?

For cuts a chef's knife handles poorly — boning and fillet blades for breaking down protein, yanagiba and seafood knives for fish, cleavers and heavy forged blades for bone and rind.

What's the difference between a boning and a fillet knife?

Boning blades are stiffer for separating meat from bone; fillet blades flex to follow skin and frame when filleting fish.

Are these suited to professional use?

Yes — this shelf is built for daily kitchen work, from rosewood-handled fillet knives to a forged butcher knife for heavy breaking; tell us your cuts and we'll match the blades.

Which knives does a professional kitchen actually need?

Most restaurant knives in daily use come down to four: a chef's knife, a boning knife, a serrated one for bread, and a santoku for fast vegetable work. The rest are bought for a specific job — filleting, breaking down carcasses, portioning sashimi.

Are these different from domestic knives?

Commercial kitchen knives are built for sharpening, not for looks: full tang, a handle that survives a dishwasher, and steel soft enough to bring back on a stone in thirty seconds between services.