{"product_id":"couteau-filet-de-sole-japonais","title":"Japanese sole filleting knife","description":"\u003c!-- ════════════════════════════════════════════════════\n     PRODUCT PAGE — Japanese Fillet Knife (Yanagiba)\n     Just Cook Eat — just-cook-eat.com\n     Category: Japanese Knives\n     To be pasted in the \"product description\" field in Shopify.\n     ════════════════════════════════════════════════════ --\u0026gt;\u003c!-- ══ SCHEMA FAQ JSON-LD ══ --\u003e\n\u003cstyle\u003e\n\/* ─────────────────────────────────────────────────────────────\n   Scope strict : .jce-product uniquement.\n   ───────────────────────────────────────────────────────────── *\/\n\n.jce-product {\n  --jce-green:       #033E1C;\n  --jce-green-light: #D9F3E4;\n  --jce-red:         #BB2D0C;\n  --jce-red-light:   #fdf0ed;\n  --jce-dark:        #1a1a2e;\n  --jce-gray:        #6b7280;\n  --jce-border:      #e5e7eb;\n  --jce-bg:          #f9fafb;\n  box-sizing: border-box;\n  font-size: 1rem;\n  line-height: 1.75;\n  color: #222;\n  width: 100%;\n  max-width: 100%;\n}\n.jce-product *, .jce-product *::before, .jce-product *::after { box-sizing: inherit; 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font-weight: 600; color: var(--jce-dark); }\n\n.jce-product .jce-lead {\n  background: #fff;\n  border: 2px solid var(--jce-red);\n  border-radius: 12px;\n  padding: 22px 24px;\n  margin: 28px 0;\n  text-align: center;\n}\n.jce-product .jce-lead .jce-h3   { color: var(--jce-red); font-size: 1.15rem; margin-bottom: 10px; }\n.jce-product .jce-lead p          { color: #374151; margin-bottom: 16px; }\n.jce-product .jce-lead input[type=email] {\n  padding: 10px 14px;\n  border: 2px solid var(--jce-border);\n  border-radius: 6px;\n  font-size: 1rem;\n  width: 260px;\n  max-width: 100%;\n}\n\n.jce-product .jce-table-wrap { overflow-x: auto; margin: 20px 0; }\n.jce-product .jce-table      { width: 100%; border-collapse: collapse; font-size: .92rem; }\n.jce-product .jce-table thead th {\n  background: var(--jce-green);\n  color: #fff;\n  padding: 11px 14px;\n  text-align: left;\n}\n.jce-product .jce-table tbody td {\n  padding: 10px 14px;\n  border-bottom: 1px solid var(--jce-border);\n  vertical-align: top;\n}\n.jce-product .jce-table tbody tr:nth-child(even) { background: var(--jce-bg); }\n\n.jce-product .jce-benefits {\n  display: grid;\n  grid-template-columns: repeat(auto-fit, minmax(220px, 1fr));\n  gap: 14px;\n  margin: 20px 0;\n}\n.jce-product .jce-benefit-card {\n  background: #fff;\n  border: 1px solid var(--jce-border);\n  border-radius: 10px;\n  padding: 16px 18px;\n  border-top: 3px solid var(--jce-green);\n  text-align: left;\n}\n.jce-product .jce-benefit-card .jce-benefit-icon {\n  font-size: 1.5rem;\n  margin-bottom: 8px;\n  display: block;\n}\n.jce-product .jce-benefit-card strong {\n  display: block;\n  font-size: 0.95rem;\n  margin-bottom: 4px;\n  color: var(--jce-dark);\n}\n.jce-product .jce-benefit-card p {\n  font-size: 0.88rem;\n  color: var(--jce-gray);\n  margin-bottom: 0;\n  line-height: 1.5;\n}\n\n.jce-product .jce-personas {\n  display: flex;\n  gap: 14px;\n  flex-wrap: wrap;\n  margin: 20px 0;\n}\n.jce-product .jce-persona {\n  flex: 1;\n  min-width: 220px;\n  background: #fff;\n  border: 1px solid var(--jce-border);\n  border-radius: 10px;\n  padding: 16px 18px;\n  text-align: left;\n}\n.jce-product .jce-persona-icon {\n  display: block;\n  margin-bottom: 6px;\n  color: var(--jce-green);\n}\n\n.jce-product .jce-steps { margin: 20px 0; text-align: left; }\n.jce-product .jce-step {\n  display: flex;\n  gap: 16px;\n  align-items: flex-start;\n  margin-bottom: 16px;\n}\n.jce-product .jce-step-num {\n  flex-shrink: 0;\n  width: 36px;\n  height: 36px;\n  background: var(--jce-green);\n  color: #fff;\n  border-radius: 50%;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  font-weight: 800;\n  font-size: 1.05rem;\n}\n.jce-product .jce-step-body strong { display: block; font-size: 1rem; margin-bottom: 4px; }\n.jce-product .jce-step-body p      { margin-bottom: 0; font-size: 0.95rem; }\n\n.jce-product .jce-angle-grid {\n  display: flex;\n  gap: 14px;\n  flex-wrap: wrap;\n  margin: 16px 0;\n}\n.jce-product .jce-angle-card {\n  flex: 1;\n  min-width: 200px;\n  background: #fff;\n  border: 2px solid var(--jce-border);\n  border-radius: 10px;\n  padding: 16px 18px;\n  text-align: left;\n}\n.jce-product .jce-angle-card.is-green { border-color: var(--jce-green); background: var(--jce-green-light); }\n.jce-product .jce-angle-card.is-red   { border-color: var(--jce-red);   background: var(--jce-red-light); }\n.jce-product .jce-angle-badge {\n  display: inline-block;\n  background: var(--jce-green);\n  color: #fff;\n  font-weight: 800;\n  font-size: 1rem;\n  padding: 4px 14px;\n  border-radius: 20px;\n  margin-bottom: 8px;\n}\n.jce-product .jce-angle-card.is-red .jce-angle-badge { background: var(--jce-red); }\n.jce-product .jce-angle-card strong {\n  display: block;\n  font-size: 0.95rem;\n  margin-bottom: 4px;\n}\n.jce-product .jce-angle-card p {\n  font-size: 0.88rem;\n  color: #374151;\n  margin-bottom: 0;\n}\n\n.jce-product .jce-faq { margin: 28px 0; text-align: left; }\n.jce-product .jce-faq details {\n  border: 1px solid var(--jce-border);\n  border-radius: 8px;\n  padding: 14px 18px;\n  margin-bottom: 10px;\n  background: #fff;\n}\n.jce-product .jce-faq summary {\n  font-weight: 700;\n  color: var(--jce-dark);\n  cursor: pointer;\n  list-style: none;\n}\n.jce-product .jce-faq summary::-webkit-details-marker { display: none; }\n.jce-product .jce-faq summary::after {\n  content: \"+\";\n  float: right;\n  color: var(--jce-green);\n  font-weight: 800;\n  font-size: 1.2rem;\n}\n.jce-product .jce-faq details[open] summary::after { content: \"−\"; }\n.jce-product .jce-faq-answer { margin-top: 10px; color: #374151; }\n.jce-product .jce-faq-answer p { margin-bottom: 8px; font-size: 0.95rem; }\n\n.jce-product .jce-footer-note {\n  margin-top: 32px;\n  padding: 14px 18px;\n  background: var(--jce-bg);\n  border-radius: 8px;\n  font-size: 0.92rem;\n  color: #374151;\n  text-align: left;\n}\n.jce-product .jce-footer-note p { margin: 0; }\n\n@media (max-width: 600px) {\n  .jce-product .jce-benefits     { grid-template-columns: 1fr; }\n  .jce-product .jce-personas     { flex-direction: column; }\n  .jce-product .jce-angle-grid   { flex-direction: column; }\n  .jce-product .jce-banner       { flex-direction: column; text-align: center; }\n  .jce-product .jce-step         { gap: 12px; }\n}\n\u003c\/style\u003e\n\u003c!-- ══════════════════════════════════════════════════\n     CONTENT — everything is in .jce-product\n     ══════════════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-product\" style=\"text-align: center;\"\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 1 — INTRO HOOK\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cp class=\"jce-intro\"\u003eFillet your fish with the \u003cstrong\u003emillimeter precision of a Japanese chef\u003c\/strong\u003e. Inspired by the traditional yanagiba, this sole fillet knife with its long, thin blade glides along the bone in a single motion — without snagging, tearing, or wasting any part of the flesh. \u003cstrong\u003eProfessional technique at your fingertips\u003c\/strong\u003e, in 22, 24, or 26.5 cm depending on your catch.\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 2 — H2: WHY CHOOSE\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eWhy choose the Just Cook Eat Fillet Knife?\u003c\/span\u003e\n\u003cp\u003ePicture this: you've bought a beautiful whole salmon from your fishmonger — cheaper than pre-cut fillets, and much fresher. Back home, you start filleting with your usual chef's knife. The blade is too short, forcing multiple passes, snagging on bones, and tearing the flesh. In the end, you leave 200 grams of fish on the carcass, and the fillets are uneven. A silent frustration — and a waste we won't dwell on.\u003c\/p\u003e\n\n\u003cp\u003eWith a Japanese fillet knife, it's the opposite: the long blade (22 to 26.5 cm) travels the entire height of the fish in a single drawing motion. The thin profile and tapered tip hug the bone effortlessly. The result: \u003cstrong\u003eclean, whole fillets, with no wasted flesh\u003c\/strong\u003e — just like from your fishmonger.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-benefits\"\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e🐟\u003cstrong style=\"display: inline !important;\"\u003ePrecision 4Cr series steel\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eRazor sharpness and ideal flexibility to effortlessly hug fish bones. High corrosion resistance, even with repeated contact with moisture.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e🪵\u003cstrong style=\"display: inline !important;\"\u003eTraditional wenge wood handle\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eNoble African wood (chicken wing wood) with a firm and comfortable grip. Maintains grip even with wet hands — essential for filleting.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e📏\u003cstrong style=\"display: inline !important;\"\u003eThree sizes, three uses\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003e22 cm for sole and sea bass, 24 cm for medium fish, 26.5 cm for salmon and tuna. Optimal size for every fish.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e✨\u003cstrong style=\"display: inline !important;\"\u003eExceptional glide\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eLong and thin profile that minimizes friction. The flesh slices in a single clean motion, without back and forth, without tearing the material.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying whole fish means eating better for less — but you need the right knife to prepare it.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 3 — PILLAR GUIDE BANNER\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-banner jce-banner-green\"\u003e\n\n\u003cp class=\"jce-banner-text\"\u003e📖 Complete guide to Japanese knife care — sharpening, washing, storage\u003c\/p\u003e\n\n\u003ca class=\"jce-btn jce-btn-green\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/entretien-couteau-japonais\" title=\"Japanese knife care guide Just Cook Eat\"\u003eRead the guide →\u003c\/a\u003e\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 4 — KLAVIYO LEAD MAGNET\n     Unique IDs: \"filet\"\n     data-source: \"Guide Couteau Filet Sole Produit\"\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-lead\"\u003e\n\n\u003cspan class=\"jce-h3\"\u003e🎁 Free: E-BOOK — The Japanese Knife Manual\u003c\/span\u003e\n\u003cp\u003eReceive \u003cstrong\u003eyour complete manual\u003c\/strong\u003e for free — cutting techniques, filleting, daily care, and 15° sharpening.\u003c\/p\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\n\n\u003cinput id=\"jce-email-filet\" type=\"email\" placeholder=\"Your email address\" style=\"padding: 10px 14px; border: 2px solid #e5e7eb; border-radius: 6px; font-size: 1rem; width: 260px; max-width: 100%;\"\u003e \u003cbutton data-msg=\"jce-msg-filet\" data-input=\"jce-email-filet\" data-list=\"V9s8Td\" data-source=\"Guide Couteau Filet Sole Produit\" class=\"jce-btn jce-btn-red\"\u003eDownload the free guide →\u003c\/button\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cstrong\u003eA registration confirmation will be requested beforehand\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cp id=\"jce-msg-filet\" style=\"margin-top: 10px; font-size: .9rem;\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 5 — H2: WHO IS IT FOR\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eWho is this knife for?\u003c\/span\u003e\n\u003cp\u003eThis fillet knife is for \u003cstrong\u003eanyone who takes fish preparation seriously\u003c\/strong\u003e — whether they buy it whole, catch it themselves, or cook for demanding guests. This is not a showpiece knife: it's a skill tool, designed for those who want to master a technique.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-personas\"\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe cook who buys whole fish\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eYou know it's cheaper and fresher. This knife allows you to fillet your fish yourself, cleanly, without waste — like a fishmonger.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe fishing enthusiast\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eYou bring your catch home: mackerel, sea bass, sea bream, sometimes larger. This knife turns cleaning into a technical pleasure — and preserves the quality of your catch until it reaches the plate.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe Japanese cuisine enthusiast\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eSashimi, sushi, fish carpaccios: you want the authentic technique. Its long, thin blade is the Western equivalent of the traditional yanagiba.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe cook completing their arsenal\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eYou already have a chef's knife and maybe a santoku? The fillet knife is the specialized tool that unlocks all fish preparations — from sole to whole tuna.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-box jce-box-red\"\u003e⚠️ \u003cstrong\u003eThis knife is not suitable for:\u003c\/strong\u003e main bones (which require a cleaver or boning knife), frozen foods, bones, and glass, marble or ceramic cutting boards that would chip the edge. Dishwasher strictly prohibited (4Cr steel and especially the wenge handle would not withstand it).\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 6 — H2: DETAILED FEATURES\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eDetailed features\u003c\/span\u003e\n\u003cp\u003eHere's exactly what distinguishes this knife and what each element concretely brings to your use.\u003c\/p\u003e\n\n\u003c!-- ── 6.2 — Dual-option grid: the 2 signature uses ── --\u003e \u003cspan class=\"jce-h3\"\u003e🎯 The two signature uses of this knife\u003c\/span\u003e\n\u003cdiv class=\"jce-angle-grid\"\u003e\n\n\u003cdiv class=\"jce-angle-card is-green\"\u003e\n\n\u003cspan class=\"jce-angle-badge\"\u003eFilleting\u003c\/span\u003e \u003cstrong\u003eFrom small fish to large cuts\u003c\/strong\u003e\n\u003cp\u003eThe primary use of this knife. Sole, sea bream, sea bass, salmon, pollock, tuna: the long blade covers the entire height of the fish in a single movement, hugs the bone, and fillets without waste.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-angle-card is-red\"\u003e\n\n\u003cspan class=\"jce-angle-badge\"\u003eFine slicing\u003c\/span\u003e \u003cstrong\u003eSashimi, carpaccio \u0026amp; ultra-thin slices\u003c\/strong\u003e\n\u003cp\u003eOnce filleted, the same blade is used to slice them into translucent sashimi or carpaccios. Also excellent for ultra-thin slices of meat, cured ham, smoked duck breast.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ── 6.3 — Full technical specification ── --\u003e \u003cspan class=\"jce-h3\"\u003e⚙️ Full technical specifications\u003c\/span\u003e\n\u003cdiv class=\"jce-table-wrap\"\u003e\n\n\u003ctable class=\"jce-table\"\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth style=\"width: 40%;\"\u003eSpecification\u003c\/th\u003e\n\n\u003cth\u003eDetails\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eProduct type\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eSole fillet knife \/ Japanese-style fish knife (yanagiba)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eAvailable sizes\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e22 cm (8.5\") · 24 cm (9.5\") · 26.5 cm (10.5\")\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade material\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e4Cr series stainless steel — robust and durable sharp edge\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade profile\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eThin, long, and elongated blade — optimized for gliding\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eHandle material\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eTraditional wenge wood (chicken wing wood)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eSharpening angle\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e15° (Japanese angle)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRecommended uses\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eFilleting, sashimi, carpaccio, thin slices of meat\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eUses to avoid\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eMain bones, bones, frozen foods, hard cutting boards\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eHand wash only — immediate drying — no dishwasher\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRecommended storage\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eMagnetic wall mount or protective sheath\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ── Image produit à intégrer (à remplacer par le client lors de l'intégration) ── --\u003e \u003c!-- ══════════════════════════════════════════\n     BLOCK 6 BIS — ROTARY SHARPENER PUSH\n     ⚠️ STANDARD BLOCK FOR ALL JAPANESE KNIVES\n     Specific variant: argument 3 on blade length (22-26.5 cm)\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eThe indispensable ally for your fillet knife\u003c\/span\u003e\n\u003cp\u003eA long blade of 22 to 26.5 cm is a challenge for sharpening. Over this length, maintaining a \u003cstrong\u003eperfectly constant 15° angle from heel to tip\u003c\/strong\u003e is the most difficult exercise in cutlery. A variation of just one degree over a few centimeters, and the blade loses its gliding qualities — exactly what makes the knife valuable.\u003c\/p\u003e\n\n\u003cp\u003eIt is for this precise reason that the \u003cstrong\u003emagnetic rotary sharpener is the most suitable tool\u003c\/strong\u003e for maintaining your fillet knife — and any long-bladed Japanese knife.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e15° angle mechanically guaranteed over the entire length\u003c\/strong\u003e — the magnet holds the blade against the guide with each pass, from heel to tip. This is one of the only methods that guarantees a constant angle over 22 cm and more, whereas a sharpening stone requires years of practice.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDiamond discs compatible with 4Cr steel\u003c\/strong\u003e — the hard stainless steels of Japanese knives can only be effectively sharpened by diamond. The included discs (400 and 1000 grit) are designed for these steels, without risk of overheating or dulling the blade.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNo technique required, no risk to the blade\u003c\/strong\u003e — a smooth rolling motion, like a rolling pin. In 2 minutes, your knife regains its razor sharpness — without risk of chipping the edge, even on a thin and long blade.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- Carte produit Aiguiseur Rotatif --\u003e\n\u003cdiv style=\"display: flex; align-items: center; gap: 16px; background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 12px; padding: 16px; margin: 24px 0; flex-wrap: wrap; text-align: left;\"\u003e\n\n\u003cimg loading=\"lazy\" style=\"width: 90px; height: 90px; object-fit: cover; border-radius: 8px; flex-shrink: 0;\" alt=\"Magnetic rotary knife sharpener 15 and 20 degrees compatible with Japanese fillet knife\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/Aiguiseurdecouteauroulantbois1.webp?v=1777301999\"\u003e\n\u003cdiv style=\"flex: 1; min-width: 180px;\"\u003e\n\n\u003cdiv style=\"display: inline-block; background: #BB2D0C; color: #fff; font-size: 11px; font-weight: bold; padding: 2px 8px; border-radius: 20px; text-transform: uppercase; letter-spacing: .04em; margin-bottom: 6px;\"\u003e⭐ Best-seller\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 1rem; font-weight: 800; color: #1a1a2e; margin-bottom: 4px;\"\u003eMagnetic Rotary Sharpener\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 0.82rem; color: #6b7280; margin-bottom: 6px;\"\u003e15° angle special for long-bladed Japanese knives · 400 \u0026amp; 1000 grit diamond discs included · Neodymium magnets · Dry use\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 1.1rem; font-weight: 800; color: #003e1c;\"\u003e€55.99\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ca style=\"display: inline-block; background: #BB2D0C; color: #fff; font-weight: bold; font-size: 0.9rem; padding: 10px 20px; border-radius: 6px; text-decoration: none; white-space: nowrap; flex-shrink: 0;\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Rotary sharpener compatible with Japanese fillet knife 15°\"\u003eDiscover the sharpener →\u003c\/a\u003e\n\n\u003c\/div\u003e\n\n\u003cp style=\"font-size: 0.9rem; color: var(--jce-gray);\"\u003e💡 \u003cstrong\u003eNote:\u003c\/strong\u003e a sharpening stone remains the traditional tool for Japanese knives. If you are a purist willing to invest months to master the technique, it's an excellent choice. But for 95% of cooks, the rotary sharpener gives an equivalent result in a few minutes — without the risk of error that would destroy your blade.\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 7 — H2: HOW TO USE\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eHow to fillet with your Fillet Knife?\u003c\/span\u003e\n\u003cp\u003eThe act of filleting is \u003cstrong\u003eone of the most technical in cooking\u003c\/strong\u003e — but also one of the most rewarding once mastered. With this knife, it's accessible from the first try, provided you follow the right steps. \u003cstrong\u003eNo rocking, no back-and-forth\u003c\/strong\u003e: a single fluid drawing motion, from heel to tip.\u003c\/p\u003e\n\n\u003cspan class=\"jce-h3\"\u003ePreliminary step: fish preparation\u003c\/span\u003e\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFish gutted, scaled, rinsed, and dried\u003c\/strong\u003e — a wet fish slides under the blade and makes cutting imprecise.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStable wooden or polyethylene cutting board\u003c\/strong\u003e — place a damp cloth underneath to prevent it from moving.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eClean and well-wiped blade\u003c\/strong\u003e — any trace of moisture will affect the first cut.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-steps\"\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e1\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eIncise\u003c\/strong\u003e\n\u003cp\u003ePlace the fish on its side, head to your left (to your right if you are left-handed). First, make a clean incision behind the head, then along the dorsal, following the central bone with the tip of the blade.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e2\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eSlide\u003c\/strong\u003e\n\u003cp\u003eTilt the blade slightly towards the central bone. In a single continuous drawing motion — from heel to tip — slide the blade between the flesh and the bone. The blade should touch the bone without cutting through it. No pressure: let the sharpness do the work.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e3\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eDetach\u003c\/strong\u003e\n\u003cp\u003eGently lift the fillet from tail to head. Flip the fish over and repeat on the other side. You get two clean, whole fillets, ready to be sliced into sashimi, pan-fried, or marinated. Wash and dry the blade immediately.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 8 — H2: TIPS \u0026amp; FAQ\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eCare Tips \u0026amp; Frequently Asked Questions\u003c\/span\u003e \u003cspan class=\"jce-h3\"\u003e🧼 The 3 golden rules for a long-lasting knife\u003c\/span\u003e\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHand wash only\u003c\/strong\u003e — never in the dishwasher. Aggressive detergents attack 4Cr steel, heat cracks the wenge handle.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eImmediate drying\u003c\/strong\u003e — wipe dry with a cloth as soon as you finish washing. Never leave to soak, especially with a wooden handle.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRegular 15° sharpening\u003c\/strong\u003e — a pass on the \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Rotary sharpener special for long-bladed Japanese knives\"\u003erotary sharpener\u003c\/a\u003e every 4 to 6 weeks depending on your use is enough to maintain a razor-sharp edge along the entire length of the blade.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv id=\"jce-faq\" class=\"jce-faq\"\u003e\n\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eWhat is the difference between a fillet knife and a classic chef's knife?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eA European chef's knife is short, wide, and designed for chopping with a rocking motion. A Japanese fillet knife (yanagiba in the Japanese tradition) is long, thin, and narrow: its geometry is designed to glide along a fish bone and lift fillets in a single pulling motion. Its elongated blade (22 to 26.5 cm) allows you to slice the entire piece without multiple passes, which preserves the flesh and yields clean, tear-free fillets.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat size to choose between 22, 24, and 26.5 cm?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eThe choice depends on the fish you are working with. The 22 cm (8.5 inch) blade is suitable for small and medium fish: sole, sea bream, portion sea bass. The 24 cm (9.5 inch) blade is the versatile format, ideal for most fish up to 2-3 kg. The 26.5 cm (10.5 inch) blade is made for large pieces: whole salmon, pollock, tuna, large sea bream. If in doubt, take the 24 cm — it's the chef's preferred size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs the wenge wood handle robust?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eWenge is a noble African wood (chicken wing wood) that is particularly dense and resistant, used for decades by Japanese cutlers for its exceptional qualities. Its fibrous structure offers excellent resistance to humidity, does not deform over time, and its natural texture provides a firm grip even with wet hands — an essential criterion when filleting fish. With minimal maintenance (immediate drying after washing), the handle lasts as long as the blade.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan you fillet large fish (salmon, pollock)?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eAbsolutely, that's even the intended use for the 24 and 26.5 cm sizes. The length of the blade allows you to slice the entire height of the fish in a single motion, which is impossible with a classic chef's knife. For a whole salmon or a large pollock, choose the 26.5 cm version. For medium-sized pieces (sole, sea bream, sea bass), the 22 or 24 cm is more than enough. In all cases, the movement remains the same: a single pulling motion from heel to tip.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat sharpening angle for this knife?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eLike all Japanese fish knives, this knife is sharpened at 15°, a narrower angle than the 20° of European knives. It is this acute angle that provides the razor-sharp edge necessary to glide along a bone without snagging. Sharpening this blade at 20° would permanently degrade its geometry. To maintain the precise 15° on a long blade of 22 to 26.5 cm, the magnetic rotary sharpener is the most reliable solution: it guarantees the angle over the entire length of the blade, where a stone requires very advanced technique.\u003c\/p\u003e\n\n\u003cp\u003e→ \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Compatible rotary sharpener for 15° fillet knife\"\u003eSee our rotary sharpener compatible with long-bladed Japanese knives\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to maintain the 4Cr steel of the blade?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003e4Cr steel is a stainless steel that resists corrosion well, but like any high-end Japanese knife, it requires hand maintenance. Three rules: wash with warm soapy water immediately after use (never in the dishwasher, which dulls the steel and damages the wenge handle), dry immediately with a clean cloth, and sharpen regularly at 15° every 4 to 6 weeks depending on your use. Store the knife on a magnetic wall mount or in its sheath — never loose in a drawer.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOC 9 — MAILLAGE INTERNE FINAL\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-footer-note\"\u003e\n\n\u003cp\u003e📌 \u003cstrong\u003eRead also:\u003c\/strong\u003e \u003ca href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/entretien-couteau-japonais\" title=\"Complete guide to Japanese knife maintenance\"\u003eJapanese knife maintenance: the complete guide\u003c\/a\u003e · \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Adjustable 15° rotary sharpener for long-bladed Japanese knives\"\u003eThe 15° \/ 20° adjustable rotary sharpener\u003c\/a\u003e · \u003ca href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/maitriser-les-angles-daiguisage-15-vs-20\" title=\"15° vs 20° sharpening angles: understand everything\"\u003e15° or 20° angle: which to choose?\u003c\/a\u003e · \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/couteaux-japonais\" title=\"Discover the Just Cook Eat range of Japanese knives\"\u003eSee the entire Japanese knives collection →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003c!-- \/.jce-product --\u003e","brand":"Just-Cook-Eat","offers":[{"title":"8.5-inch Japanese Sashimi Long Knife","offer_id":53484577620306,"sku":"1773558626993111040","price":69.0,"currency_code":"EUR","in_stock":true},{"title":"24 cm","offer_id":53484577653074,"sku":"1773558626993111042","price":74.0,"currency_code":"EUR","in_stock":true},{"title":"10.43 inches","offer_id":53484577685842,"sku":"1773558626993111044","price":78.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/Couteau_filet_de_sole_5.webp?v=1779799634","url":"https:\/\/just-cook-eat.com\/en\/products\/couteau-filet-de-sole-japonais","provider":"Just-Cook-Eat","version":"1.0","type":"link"}