Reviewed by Valery Grin · · updated May 29, 2026
Arcos Universal Salmon / Fish Slicing Knife 290 mm
Extra-long flexible blade for slices of smoked fish
From€21
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- Material
- Acero inoxidable Nitrum
For anyone smoking salmon and oily fish in the kamado: a long, flexible 290 mm blade that lifts thin, almost translucent slices along the fillet. Nitrum steel and an everyday handle.
A salmon slicer from the Universal series with a 290 mm blade in high-quality stainless steel. The long, sturdy blade is built to cut salmon and other fish into thin, even slices, gliding flush along the fillet. 410 mm total length and just 185 g — light for such a long knife. Ergonomic straight-lined POM handle made for daily use without losing grip.
The fish-smoker’s knife. Extra-long blade lifts thin slices along the fillet. For home-smoked salmon, hard to beat at this price.
Pros
- 290 mm long, flexible blade for thin slices
- Nitrum stainless steel with good corrosion resistance
- Very light (185 g) despite its length
- Daily-use POM handle, firm grip
- Versatile for any decent-sized fish
Cons
- Very flexible blade: a learning curve for clean cuts
- Very specific use: pointless beyond fish
Who it's for
Anyone smoking salmon, trout or mackerel who wants deli-thin slices.
Not for
If you do not work with fish, such a long, flexible blade has limited use.
Specifications
- Material
- Acero inoxidable Nitrum
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FAQ
What does a 290 mm salmon slicer do better than a chef's knife?
The salmon slicer's long, narrow, flexible blade cuts fish slices in a single pass without crushing the flesh — something a wide, rigid chef's knife can't do: it mashes the salmon fillet while sawing. Those 290 mm also slice carpaccio, cold meat or a rested rib rack. For portioning and chopping on a board, the chef's knife is still your tool.
Is the flexible blade a problem for cutting meat?
Not for slicing: the flex helps follow fish skin and produce even slices of rested meat. It is a limit if you try to cut through bone or press hard against a board, because the blade gives. For that use a stiff boner (Riviera 130 mm) or a butcher's cleaver (Wüsthof Cleaver).
Can it be sharpened with a pull-through sharpener?
Better not to overuse one: the blade is very long and thin, and a fixed-slot pull-through tends to round the tip and mark the flex. Realign it with the 230 mm Arcos steel each use and, when it loses bite, take it to a fine-grit stone. Hand-wash always; a blade like this pits quickly in the dishwasher.