Types of fish knives for cleaning, cutting and serving the table

Having just one fish knife won’t work – you need different types for cleaning scales, cutting, filleting, cutting into pieces, and serving. They differ in shape, blade thickness and length, overall dimensions, and operating principle. For fresh and frozen fish you need one, and for salted and smoked fish you need another. Different tools are required for scaled and smooth-skinned carcasses. We'll tell you about classic options and new products, tell you which one to choose and reveal the secrets of using fish knives.

In this publication:

How to clean fish

Special knives for cleaning fish from scales are necessary for fishermen and those who prefer to buy live or frozen uncut carcasses.

This knife works on the principle of a scraper - a serrated blade removes scales from the skin, tearing it off. All fish scalers have a common operating principle, but each...

When choosing, it is important to take into account the size of the fish scales - a knife with small teeth will not cope with large scales. At the same time, high teeth will not do a clean job on a carcass with small scales and small fish.

Several serrated blades speed up the process - one removes scales, the second cleans up. But they cannot cope with large, tall scales; here it is more convenient to work with single-row, tall teeth that lift and cut off the scales.

To prevent scales from scattering all over the kitchen, they came up with a fish cleaning knife with a container in which all the waste is collected. After work, simply shake out the contents into the trash bin.

Criterias of choice:

• comfortable and non-slip handle;
• sharp cloves;
• Solid stainless steel, corrosion resistant.

Fish scalers with a plastic body are cheaper, but less durable and quickly break down. Durability also depends on the quality of the steel used for the blades.

Rules for choosing a device

To comply with sanitary and hygienic standards, there must be a separate product for cleaning fish in your kitchen. There are several rules that will help you choose a successful knife.

1. Buy a product made of plastic or metal. Products with wooden handles contribute to the spread of bacteria. As a last resort, the wooden handle should be varnished.
2. The handle of the fish scaler fits comfortably in the hand and is not very heavy.
3. Choose a knife made of stainless steel with a high carbon content: such metals are less susceptible to corrosion and other types of damage.
4. When purchasing a product for cleaning fish, make sure that the blade is not too thin and flexible, otherwise it will be very difficult to manipulate.
5. A very wide, long and heavy product makes it difficult to manipulate the scales. Thin curved blades are good for removing bones and cutting fillets.

Fish cutting knives

A carving knife is needed to cut off the head and tail of the fish, make cuts to remove the entrails, and cut the carcass into portions. Here you need a reliable and practical assistant:

• with a hard, durable and straight blade with a length of 15 to 30 cm (depending on the size of the fish carcasses);
• with a wide base to cut off the head and tail in one fell swoop;
• with a pointed tip for ripping and notching;
• completely made of stainless steel, so as not to cause problems in washing and eliminate the absorption of odors;
• with a stop to prevent the index finger from slipping.

Often the non-working side of the blade is supplemented with teeth, thereby turning it into a fish scaler. Of course, you won’t be able to deal with large scales, but you can scrape off small scales or peel the skin.

Fish slicer knives are distinguished by an elongated wave-shaped blade with a built-up tip. The reliefs prevent the delicate flesh from sticking, facilitating a more accurate and smooth cut.

Separately, it is worth highlighting the ripper knife . If the carcass is small, then a regular knife will cope with the task of ripping open the belly, but for large breeds it is more convenient to use professional fish knives for gutting. They have a crescent-shaped blade about 16 cm long.

To cut raw fish, a Japanese knife with a blade in the shape of a willow leaf is traditionally used. The special sharpening of the sashimi knife allows you to cut without changing direction.

If you don’t want to buy a separate fish cutting knife, use a universal Japanese santoku; it does an excellent job of cutting fish of any size. A kitchen hatchet is suitable for separating the head and tail.

Tips for quickly processing fish

To prevent the fish from slipping, purchase a special cutting board with a clothespin that secures the fish by the tail. Or, as an option, you can fix the carcass with a fork by sticking it into the board.

It is best to secure the fish.

If the fish cannot be cleaned, cover the fish with salt in a thick layer and leave overnight.

Try to get rid of the scales while the fish is still wet. If the scales are dry, keep the fish in water until the scales become wet again.

If the scales are large, to better separate them from the carcass, scald the fish with boiling water.

Start processing after 20 minutes.

Milling and thin slicing

A completely different knife is needed for filleting fish - separating the meat from the bones. This is where boning or fillet knives come in handy.

The “fillet” is distinguished by a flexible, long, thin, narrow and slightly curved blade, which can be easily inserted under the skin and pressed as close as possible to the spine. The blade sharpening angle is minimal.

Sometimes the blade is supplemented with notches - such “pockets” reduce the adhesion area and make the cut smooth and even. It’s good if there is a protrusion at the base of the blade at the transition point from the handle to the blade - it prevents the finger from slipping. This protrusion ensures not only safety, but also proper distribution of forces.

Using a fillet knife for cutting fish, fillet is separated, slices are cut for sandwiches and sushi, and the pulp is separated for cutlets and salads. To avoid damaging the flesh, use special fish tweezers to remove small bones.

The best fish scaler models from AliExpress

It's no secret that one of the most advertised and accessible trading platforms is AliExpress. A colossal amount of all kinds of goods at the most attractive prices is concentrated here. The popular online store allows you to place an order online from anywhere in the world. It is here that we found several models of fish scalers that deserve attention.

Fishka Messer LK-859B

This popular electric model is produced by the famous Chinese brand Messer. The design is in such high demand largely due to the lack of need for direct connection to a power source. The device operates via a built-in battery from a foreign manufacturer, which allows you to clean large-scaled and small-scaled fish near the catch site. The presence of a protective casing, which protects the mechanical elements of the structure from various mechanical damage, deserves special attention. The risk of husk accumulation inside the product is eliminated. There is also a reverse option, which will allow you to quickly and effectively remove debris during the cleaning process. The case is protected from moisture, which will allow you to use the item while fishing. The device is equipped with a power cord, compact charger, instructions and warranty.

Cost – 4200 rub.

Fishka Messer LK-859B

Advantages:

• reverse option;
• small weight of fish scaler;
• speed of manipulation;
• ease of operation;
• built-in battery;
• waterproof housing;
• optimal power;
• high autonomy.

Flaws:

• not identified.

Halojaju zuan791

The rating of high-quality Chinese fish scalers continues with a model that can be bought on Aliexpress. An inexpensive but effective device will help remove the husks and entrails of fish of any size. This was achieved largely due to the presence of jagged edges on the knife. The blades are at different angles relative to the handle, which allows manipulation in any direction. You should also pay attention to the presence of several auxiliary holes used for subsequent removal of debris. The design allows you to open bottles. Stainless steel is used as the main material. Handle length – 190 mm. According to buyers, the handle lacks design, causing the material to slip, which can lead to injury.

Cost – 315 rubles.

Halojaju zuan791

Advantages:

• good location of the blades;
• ease of use;
• budget price;
• long service life;
• multifunctionality.

Flaws:

• uncomfortable handle shape.

LEFIN Scaler M505

One of the best fish scalers found on the Chinese platform. Externally it resembles a pencil sharpener. For greater ease of use, the design is equipped with a container where all garbage goes. The scraper is made of durable plastic. The edges are ribbed, so the removal of the husk occurs without any effort on the part of the owner. A latch is used to secure the cover. The container is washed under running water. The grooves are responsible for preventing slipping, and at the same time they also perform decorative functions. Based on the characteristics declared by the manufacturer, there is a small hole on the handle that can be used for subsequent suspension.

Cost – 300 rub.

LEFIN Scaler M505

Advantages:

• with container;
• attractive price;
• safety;
• ease of use;
• compact dimensions.

Flaws:

• not identified.

Promonova

This is the kind of company that is best to buy a device for cleaning fish if you have a limited budget. Based on numerous reviews, the thoughtful design of the case deserves special attention. Also, the popular model is characterized by its compact size. It is recommended by both experienced housewives and professional chefs, which is surprising for this price category. There is also a convenient transparent container for collecting scales, which will allow you to monitor the degree of its fullness and carry out timely cleaning. The handle material is stainless steel, which guarantees a long service life. There is a retractable knife, which will reduce cleaning time and perform all the necessary manipulations with one device.

Cost – 155 rubles.

Promonova fish scaler

Advantages:

• wide range of colors;
• thoughtful design;
• transparent type container;
• compact dimensions;
• hidden functionality in the form of a knife;
• strong appearance.

Flaws:

• not identified.

Electric fish knives

Progress is gradually simplifying many kitchen tasks, including fish scales. An electric fish scaler removes fish scales without human effort and copes with scales of any size and varying hardness.

Electric knives for cleaning fish are either battery-powered or mains-powered. There are models powered from a car cigarette lighter. Autonomous ones are convenient in hiking conditions. For your home, it is better to choose a fish scaler with a protective casing to prevent scales from scattering around the kitchen.

For quick cutting, we came up with an electric fillet knife, which makes it much easier to separate the fillets and cut into neat slices.

There are also electric knives on sale that can cut bones. They help cut the carcass into even steaks with a smooth cut. When choosing, give preference to models that can handle frozen fish.

Secrets to quickly removing scales

1. Before you start cleaning the fish, rinse it well under cold water. This removes mucus. It can be slippery and difficult to hold, especially when it is still covered in mucus. Rinse it so you can grip the fish firmly or hold it with a dry cloth or towel. This reduces the risk of the carcass moving during cleaning.
2. Let the water drain for a few minutes to loosen the scales. Once you have removed the mucus, continue rinsing the fish. You can hold it yourself or leave it under running water while you take care of other things. This will help loosen the scales. Be sure to rinse both sides thoroughly.
3. Place the fish on a protective layer. Put some kind of protection that will catch the scales that you will clean off. Choose something that you can throw straight into the trash. This can be newspaper, parchment paper or cardboard.
4. Hold the fish firmly by the tail in your non-working hand. Hold the fish flat on the surface, but grip the tail to keep it from slipping as you begin to remove the scales. You can wear disposable gloves to protect your hands. Scales and fins may be sharp.
5. Hold the knife in your dominant hand and turn it toward the blunt edge. To remove scales, use the dull edge of a knife instead of a sharp edge. Hold the blunt edge at a 45 degree angle. Place the blunt edge directly against the fish's skin near the tail fin.
6. Scrape the side of the fish from the tail to the head. Make long, even strokes. You will need to apply a little pressure, but not too much. If you scratch, the scales will start to pop out. Continue until there are no scales left on that side. Turn the fish over and repeat on the other side.
7. Rinse the remaining scales with cold water. After you have removed all the scales with a knife, hold the carcass under cold running water. The water should help remove any scales that are still on the fish. Continue rinsing until no scales remain.

Cleaning fish with a knife.

Serving fish knives

The idea that all fish is eaten with hands is incorrect. According to etiquette, the fish is served with a special fork and knife, which is not used to cut, but to remove the fillet from the bones or separate a small piece along the fibers. The bones are not cut! The peel is removed using the built-up tip, holding the piece with a fork. Bones and other waste are placed in a special plate for bones.

Table fish knives for serving the table are distinguished by a peculiar blade shape with a sharp tip and an upward blade line. There is a slight bevel on the butt. The blade in relation to the handle is located at a slight angle, like a spoon or fork. The length of the blade is from 19 to 21 cm, the handle is always longer than the working part.

Fish shoulders are served with large fish, cooked whole. Large blades are intended for those cases when the carcass is served on a common table. Smaller shoulder blades are portioned, when each guest is given a portion with a whole carcass.

First of all, use a spatula to separate the head and tail, then with the sharp side they cut along the belly and back and, picking up the skin at the tail, screw it onto the spatula, carefully removing it. After eating the fillet on one side, the carcass is turned over and the second part is eaten.

Serving knives for fish dishes are made of stainless steel, cupronickel, and silver. The decor uses a neutral or fish theme. Sold separately and in a set with fish forks. Rarely included in cutlery sets.

Tips from experts on cleaning fish carcasses

To ensure that the final result is positive and the work does not take up a lot of free time, you must follow the following recommendations of professional chefs and experts:

1. Clean scales from freshly caught fish. If she lies down for a while, certain difficulties will arise.
2. If a lot of time has passed since catching, you should put the fish in a bowl of cold water and add a little vinegar.
3. Do not hurry. Everything needs to be done measuredly. The carcass must be completely freed from the husk, and this must be done very carefully.
4. The carcass is processed on a cutting board specially purchased for this purpose.
5. For fixation it is necessary to use special clamps or improvised means.
6. Cleaned fish is thoroughly washed under running water.
7. Catfish and burbot require subsequent rubbing with salt.

You can also clean the fish with a regular knife. The absence of a container will allow the husks to fly away in all directions. To prevent this from happening, you need to place the carcass in a plastic bag. Its size should be such as not to hinder the movement of the master.

If there is an avid fisherman in the family, then the housewives know what a big difference there is between cleaning a small fish and a large carcass. Special devices will help you get the job done quickly and efficiently. So, if you have to manipulate a fatty small fish, then a round scraper will be the best assistant. If you are cooking pike, bream, or pike perch, then you need to give preference to a thin metal knife. Mechanical devices are more suitable for household use. It is advisable that they have a clip as an additional accessory so that the fish does not escape. This device resembles a clothespin and secures the tail. For cleaning fish on an industrial scale, it is better to purchase electric units.

As a rule, all blades are made of stainless steel. It is easy to wash, it is not afraid of moisture, and does not corrode. Resistant to significant temperature changes. In this case, the location of the blades may be different. The most common option is vertical. Convenient and practical, helps to quickly cope with the task. No special skills are required to use it. Even a beginner can handle the job. When positioned horizontally, the device will have to be held at a certain slope, which leads to additional stress on the hands. If the tool is sold with a special attachment, then it can not only clean, but also cut up carcasses.

Review of fish knives

In this section we want to show interesting, in our opinion, knives for fish.

Fish scaler with a container for collecting scales and a retractable ripper. Used for cleaning and gutting. Suitable for processing small volumes of fish with soft and small scales.

“Beluga” is a convenient cutting knife for large fish with a sawtooth sharpening on the spine, which can be used for cleaning short scales.

The Japanese knife “Deba Samura SO-0129” for cutting fish with a traditional Japanese one-sided sharpening is intended for rough cutting. It easily copes with carcasses of different sizes and is indispensable when you need to cut off the tail or head of a whole carcass or divide a balyk into portions. The blade is made of AUS-8 stainless steel, hardness: 58. The wooden handle is made of rosewood.

The table set of a knife and fork for fish dishes is made as a gift. All the structural features of cutlery for fish appetizers are clearly visible here.

The elegant serving fish knife-spatula “Trianon” is made of 925 sterling silver. A gift option for those who love luxury tableware that is passed down from generation to generation. The spatula is used to serve fish dishes on a common table.

Distinctive features

There are many models of knives for removing scales, most of them have one thing in common - the cutting profile is not smooth, it has teeth and notches on one of the edges or spine, which make it easier to remove scales. Other distinctive characteristics of such a device:

1. The hardness of steel is from 55 to 60 HRC, since a soft blade will complicate the cleaning process.
2. Medium blade length - a large knife will only bring inconvenience and the risk of injury.
3. A narrow and flexible blade makes it easier to manipulate with such a product.
4. Stainless steel - otherwise the blade will rust from working in a damp environment.
5. The handle is medium size, the covering material is wood, plastic or rubber. Metal handles are not recommended as they slip.

An ideal option for the kitchen would be a Japanese-made product. The Land of the Rising Sun has long been famous for its knives and blades, their hardness is at least 60 HRC.

Professional Series

The line of professional knives for cleaning, cutting and filleting fish is aimed at fishermen and chefs. Here you can find chef's tools of different sizes, made of durable and practical materials.

A professional chef always has several knives in his arsenal, from which he chooses the most suitable one, taking into account the size of the carcass and the characteristics of its scales. Also, professional knives, including electric ones, are used at points of sale to prepare and cut carcasses for customers.

Fishing knives should not only be functional, but also mobile. Often several functions are combined in one product so that the fisherman does not have to carry a large set with him.

Criteria for selecting professional models

If you are in doubt about how to choose a suitable design, pay attention to the recommendations of specialists. There are parameters that require special attention:

Type	Description
Power	The indicator is influenced by performance, network voltage, and rpm. Devices for 100 W and from 1000 to 1500 W are available.
Voltage	There are two options: 220 V and 380 V.
Performance	The parameter is very important. Much depends on the number of carcasses being cleaned. It is very important when purchasing a device for shops and restaurants.
Electric motor type	Models are available with single-speed and two-speed motors. This determines how much the unit costs.
Design Features	The devices differ in the types of attachments. They are for pink salmon, large-scaled specimens, and universal.

Rating of the best fillet knives

This rating contains popular options for fillets in various price categories.

Rating of the best fillet knives costing up to 1000 rubles

This selection includes economical options that have collected a large number of positive reviews on trading platforms such as Yandex Market, Ozone, etc.

Attribute Forest

Average price – 270 rubles.

This inexpensive product from a Russian brand whose production is located in China looks solid due to the wood texture applied to the plastic handle. The thin stainless steel blade, 20 cm long, allows you to cut large fish and is also suitable for slicing meat. Length – 32.8 cm.

Attribute Forest knife

Advantages:

• suitable for fish and meat;
• anti-slip soft-touch handle;
• ergonomic shape;
• sharpening lasts for a long time.

Flaws:

• cannot be washed in the dishwasher.

APOLLO genius "Vext"

Average price – 399 rubles.

This stylish Chinese-made device is lightweight, weighing 44 grams. Total length – 26.5 cm, blade length – 14.5 cm. Made of 3Cr14 stainless steel and food-grade PP plastic. Treating the blade with a special coating reduces oxidation processes when the steel comes into contact with products.

knife APOLLO genio “Vext”

Advantages:

• ergonomic handle;
• durable non-stick coating;
• light weight;
• stylish design;
• sharp sharpening.

Flaws:

• not found.

Samura Golf

Average price – 663 rubles.

A convenient blade that can be used not only for cutting fish, but also for cutting meat and vegetables. Japanese sharpening, ergonomic shape and sufficient blade length make working with it a real pleasure. Total length – 38.5 cm, blade – 25.1 cm.

Samura Golf knife

Advantages:

• sharp, does not dull for a long time;
• universal;
• non-slip plastic handle;
• famous brand.

Flaws:

• not found.

Samura Harakiri

Average price – 699 rubles.

Products from Japan are distinguished, first of all, by the strength of steel. Here its hardness is 58 HRC. Features a long handle. With a blade length of 19.6 cm, the total length is 31.5 cm. Can be used for slicing meat. Suitable for preparing traditional Japanese dishes.

Samura Harakiri knife

Advantages:

• thin, narrow, straight blade;
• European double-sided sharpening;
• fastening parts using rivets;
• light weight;
• balanced.

Flaws:

• The plastic handle slips when wet.

TRAMONTINA Professional master

Average price – 872 rubles.

This product from a Brazilian kitchen utensil manufacturer features a long, flexible 20-centimeter blade. The total length is 36 cm. The handle is made of polypropylene and does not slip in the hand, and antimicrobial treatment with Microban prevents the growth of bacteria that cause stains and unpleasant odors, and also destroys mold fungi.

knife TRAMONTINA Professional master

Advantages:

• ergonomic shape;
• long flexible blade suitable for thinning;
• easy to sharpen;
• antibacterial treatment;
• Can be washed in the dishwasher.

Flaws:

• flash and sagging on the handle;
• The white pen quickly loses its original appearance.

Rating of the best fillet knives costing from 1000 to 5000 rubles

This category presents products that optimally combine price and quality. Functionality can be complemented by interesting design.

APOLLO Tobacco

Average price – 1190 rub.

This product from a Chinese manufacturer, despite being called fillet, is more suitable for cutting vegetables than fish. The blade length of 16 cm is not enough for filleting large fish, but it will cope with small ones. Total length - 28 cm. Steel hardness - 55-57 HRC.

knife APOLLO Tobacco

Advantages:

• comfortable shape with finger rest;
• durable steel;
• good sharpening.

Flaws:

• slips when wet.

VICTORINOX Fibrox 5.3763.20

Average price – 2180 rub.

The products of this famous Swiss company are famous for their quality. An ergonomic handle and a thin flexible blade with a thickness of 1.8 mm and a width of 2 cm make it easy to cut and fillet fish. Blade length – 20 cm, total length – 33 cm. Despite its large size, weight is 89 grams.

knife VICTORINOX Fibrox 5.3763.20

Advantages:

• flexible thin blade;
• double-sided symmetrical sharpening;
• ergonomic shape;
• famous brand.

Flaws:

• not found.

Samura Pro-S

Average price – 3397 rub.

The steel blade has a shape ideal for thinning and is complemented by a durable and reliable fiberglass handle. Blade hardness - 58 HRC, blade length - 20 cm, total length - 34.90 cm.

knife Samura Pro-S

Advantages:

• flexible blade;
• excellent sharpening;
• ergonomic shape;
• spicy;
• manufacturer's warranty.

Flaws:

• not found.

Luminarc

Average price – 3586 rubles.

The product of the French brand, founded almost two centuries ago, is distinguished by its stylish design, convenience and excellent quality. With a blade length of 20 cm, it weighs 27 grams.

Luminarc knife

Advantages:

• long narrow blade;
• the thickened heel of the blade protects your fingers from slipping;
• reliable fastening of parts using rivets;
• a stainless steel bolster ensures uniform load distribution;
• Can be washed in the dishwasher.

Flaws:

• not found.

Arcos Riviera

Average price – 4490 rub.

This product from one of the oldest manufacturers of kitchen utensils, located in Spain, has excellent characteristics and will satisfy even the most demanding cook. Blade hardness - 56 HRC, length - 20 cm, sharpened at an angle of 15 degrees symmetrically on both sides.

Arcos Riviera knife

Advantages:

• quality materials;
• ergonomic shape;
• convenient blade length;
• excellent sharpening.

Flaws:

• not found.

Rating of the best fillet knives costing over 5,000 rubles

This category presents expensive professional products from the best manufacturers of kitchen utensils.

Opinel №221

Average price – 5340 rub.

This product from the famous French brand Opinel is suitable for filleting fish, as well as for cutting the thinnest slices of meat, fish or foie gras. The handle is made of acetal resin, which is heat- and moisture-resistant, as well as impact-resistant. The blade is made of 12C27 steel from Sandvik with an anti-corrosion coating. Blade length – 18 cm, total length – 31.5 cm.

knife Opinel No. 221

Advantages:

• flexible thin blade;
• excellent sharpening;
• famous brand;
• manufacturer's warranty.

Flaws:

• There is no finger rest.

Samura 67 Damascus

Average price – 5475 rub.

This product from a Japanese manufacturer is not only convenient, but also extremely beautiful due to the characteristic pattern of Damascus steel. The long flexible blade, 19.5 cm long, is complemented by a durable plastic handle. Total length – 32.5 cm. Weight – 106 grams.

knife Samura 67 Damascus

Advantages:

• steel strength 61 HRc;
• Beautiful design;
• strong fastening of parts;
• sharp blade;
• Can be washed in the dishwasher.

Flaws:

• susceptibility to corrosion;
• plastic handle.

Yaxell Zen Petty

Average price – 9790 rub.

This multi-layer Damascus steel blade is not only functional, but also beautiful. Thanks to its unusual design, imitating the impact marks of a forge hammer, it will not go unnoticed even in a large kitchen. Micarta is used to make the handle. Blade length – 15 cm, hardness – 61 HRC.

Yaxell Zen Petty knife

Advantages:

• double-sided symmetrical sharpening at an angle of 15 degrees;
• stays sharp for a long time;
• durable and flexible blade;
• product from a famous Japanese brand.

Flaws:

• high price.

Tojiro Japanese knife F-1056

The average price is 10,010 rubles.

The noble combination of steel and wood is complemented by traditional Japanese single-sided sharpening, making this product suitable for the most demanding professionals. Blade length – 21 cm, total length – 33.5 cm. Weight – 165 grams.

knife Tojiro Japanese knife F-1056

Advantages:

• holds an edge for a long time due to a sharper angle;
• ergonomic shape;
• flexible and elastic blade;
• reliable brand;
• manufacturer's warranty.

Flaws:

• susceptibility to corrosion;
• need to be sharpened only on a machine;
• The handle requires special care.

Kanetsugu Pro-M

Average price – 12950 rub.

The noble combination of wood and steel looks advantageous. Fastening the handle with rivets will not allow it to become loose over time, and the blade length of 24 cm will allow you to easily cut the largest fish. The weight is 300 g, and due to it you can chop even thick bones.

Kanetsugu Pro-M knife

Advantages:

• sharp sharpening;
• sold in stylish packaging;
• manufacturer's warranty.

Flaws:

• careful care of the handle is required;
• When working for a long time, your hand gets tired.

Price for single copies and sets

The price of individual fish knives can vary between 600-4000 rubles, but sets can cost 7 thousand rubles, or 10, or 15-20. In the latter case, we are talking about professional tools used by chefs.

The specific cost depends on several factors:

• blade material;
• length of the product;
• handle material.

The price can be much higher if the knife is from a well-known brand.