This Robert Herder Edwin Vinke's special fish knife has a high, stiff blade and a strong spine that fits perfectly in hand. It allows you to move the blade as if it were an extension of your hand. The rounded tip allows you to cut accurately along the grain. The blade is thin and sharp from the tip, but a bit thicker at the back, so you can cleave fish by striking the back of the knife.
The blade is made from stainless steel, which is nice and easy to maintain. The handle is made of POM. POM is a durable plastic that is used by Solingen knifemakers, among others. It feels great in hand and is also maintenance-free. Nevertheless, this knife is not dishwasher-safe.
Origin of Edwin Vinke fish knives
Edwin Vinke is the chef of the two Michelin star restaurant De Kromme Watergang, which serves many different kinds of fish. Edwin fillets the fish himself. But he found that the knives he was using had a lot of room for improvement. So he sat down with Robert Herder's granddaughter.
The knives draw inspiration from Japanese knives. However, the Japanese tend to use somewhat larger knives. The design of these knives is smaller because smaller fish are served in Europe. In these knives, Robert Herder and Edwin Vinke have brought the Japanese knives down into a smaller form. The series has been tinkered with for over a year, but the result is impressive!
