Dessert & Fish Knives
Dessert and fish knives are shorter, specialist blades used for formal hotel and restaurant courses — dessert knives for cakes and puddings, fish knives with a broad, blunt-edged blade for flaking fish without a serrated cutting edge. The main buying consideration is blade profile and steel grade: 18/10 stainless steel is standard for both, with fish knives typically 19-21cm and featuring a distinctive curved, flat blade rather than a sharp edge, since fish knives are designed to flake rather than cut. Buyers should also check handle weight balance, as formal place settings pair these with matching forks for course-specific service.
Key specifications
Dessert and fish knives are defined by blade profile rather than a cutting edge. Fish knives run 19-21cm with a broad, blunt, slightly curved blade shaped to flake fish from the bone without cutting, while dessert knives are 19-20cm — shorter than a table knife to match the smaller dessert course. 18/10 stainless steel is standard for both, giving corrosion resistance and an even polish for formal settings, and handle balance matters where these pieces pair with matching forks for course-specific service. Most are fully dishwasher-safe. Used for formal course service across hotels, restaurants and banqueting.
Dessert & Fish Knives — FAQs
Why does a fish knife look different from a normal knife?
Fish knives have a broad, blunt blade designed to flake delicate fish flesh away from bones rather than cut through it like a standard table knife.
What size is a standard dessert knife?
Dessert knives typically measure 19-20cm, shorter than a table knife, matching the smaller portions served at the dessert course.