Proceed to cart
Customer support:info@kulina.ie
    Home / Kitchen / Knives / Special purposes / For salmon

    Salmon knives

    2 items total
    Salmon knife PROFESSIONAL "S", Zwilling
    Akce Outlet
    177 € –15 %
    Salmon knife PROFESSIONAL "S", Zwilling
    In stock (1 pcs)
    150 €
    ZW31122311
    Salmon knife FOUR STAR 31 cm, Zwilling
    149 € –18 %
    Salmon knife FOUR STAR 31 cm, Zwilling
    In stock (2 pcs)
    121 €
    ZW31082311

    Salmon Knives – prepare your large fish without damaging it

    Is a salmon knife something I need in my kitchen?

    Filleting, slicing and skinning bigger fish like salmon, tuna or hake calls for the use of a speciality knife so if you prepare this type of fish regularly it may be a good idea to buy a proper salmon knife. This type of knife features a thin, flexible and sharp blade about 30 cm long that may be easily slipped between the skin and the flesh of the fish without ripping or tearing it, as it may be a case when using a conventional chef's knife or bread knife.

    Salmon knife is also perfect for cutting ultra-thin slices of smoked salmon as the structure of the blade prevents raw fish from sticking.

    What is the easiest way to skin salmon?

    Salmon fish skin may be pan-seared in a hot skillet until crispy and is delicious, however, if you need to fillet your salmon, use the instructions below to do so:

    • Remove the salmon's bones. Salmon is usually chopped into pieces and deboned by fishmongers before being sold, but make sure the salmon is free of pin bones by checking it again. The pin bones will be exposed for simple removal if you lay the salmon side down over a rim of a bowl.
    • Place the salmon skin-side-down on a chopping board
    • Make a small cut between the skin and the meat and place a salmon or other sharp knife between the skin and the flesh. Hold the fish firmly by the skin, angle the knife down toward the skin and slowly slide the knife between the skin and the flesh.
    • Turn the knife so that it is parallel to the cutting board and with one hand holding the salmon skin tightly, use the other to saw through the salmon meat in the opposite direction separating the salmon skin from the salmon flesh. Make sure not to cut into the flesh too deeply by keeping the knife parallel to the cutting board, as near to the skin as possible.

    Salmon knives are great kitchen helpers and if they are high-quality knives they will serve you for years. Made of premium stainless steel they stay rust-free and sharp for a very long time. In Kulina you will find premium quality salmon knives by reputable brands such as Zwilling and Wüsthof.

    How to take care of your salmon knife?

    Kitchen knives are quite an investment so if you want your salmon knife to last for ages, make sure you follow these simple rules for cleaning and storing your knives:

    • knives are often dishwasher-safe but we recommend you clean your knife by hand as dishwasher detergents can damage the surface of a steel blade
    • if a knife has a wooden handle, do not put it in the dishwasher
    • to prevent wooden handles from becoming dry, regularly oil them with linseed oil or beeswax
    • store your salmon knife separately (if possible, use a knife case)
    • sharpen your knife regularly