Hospitality Connect carries 17 Victorinox filleting knife lines for fish, seafood and butchery work. The range covers flexible and narrow blades, with handle options including Fibrox, Swibo and wood, so a kitchen can match the knife to the hand using it as well as to the task.
Blade flex is the first decision. A flexible blade follows the contour of a fish frame and lifts a clean fillet with less waste left on the bone. A stiffer, narrower blade gives more control through denser flesh, joints and skin, which suits butchery and larger fish. Blade length follows the size of what you cut, since a blade shorter than the fillet forces extra passes. Handle choice matters over a long shift, with moulded synthetic handles made for wet, high-use work. Trade pricing applies and delivery is Australia-wide.
