The blade to fillet seamlessly

To the average burger eater, the fish knife is seen as a decorative piece of dining excentricity. In the early days it was made of silver to avoid a metallic taste from the pairing of lemon and fish. Its held between the thumb and first two fingers, just like  a pencil, to fillet the fish, neatly cutting away the top layer of fish. Then using its broad flat blade to lift away the whole  skelton and any other small needle like spikey bones. An essential tool to eat Dover Sole.

The perfectly cooked Dover Sole. The point of the fish knife slide down the length of the spine to life the upper and lower sections of the fish. Turn the fish and repeat.

Skilfully uplifting the entire skeleton, leaving the meat bone free. Done just by light and playfully using the fingers to get the knife to complete its task. Easy yet essentilal to best enjoy the fish.