Why this knive earns its place
A filleting knife is defined by what it has to get around. The blade is narrow so it can track a fish frame — under the skin, over the ribs, along the backbone — without carving into the flesh it is trying to release. At 6in it suits the round fish most kitchens actually buy: long enough to run the length of a fillet in a stroke or two rather than a dozen short cuts, short enough to keep the tip under control when you are working it against bone by feel. What you are buying is yield. Every gram left on the frame is money going into the bin, and over a week of service that difference is not small.
Blue is conventionally the raw-fish colour in UK coded sets, so on this knife the coding and the job line up exactly. Prepara are straightforward about it: coded knives support the hygiene routine a kitchen already runs, and raw fish is where that discipline matters most because what follows it on the board often gets no further heat. The other non-negotiable is the edge. A dull filleting knife tears rather than parts, drifts off the bone and leaves flesh on the frame — steel it before you start and again mid-run if it stops tracking cleanly. Dry it as you set it down; a fish bench is wet all day and a narrow blade lying in a sink is a hazard nobody can see.
