Curiously, among the few survivors from this culinary onslaught is one that is most difficult to understand: the fish knife. Though it remains the standard instrument for dealing with fish of all kinds, no one has ever identified a single advantage conferred by its odd scalloped shape or worked out the original thinking behind it. There isn't a single kind of fish that it cuts better or bones more delicately than a conventional knife does.
The fish knife persists as a culinary tool despite the challenges to its utility and design. Despite its widespread use for cutting fish, many have struggled to discern any unique benefits of its scalloped shape when compared to a regular knife. Its survival in kitchens is puzzling, as there is no evident reason for its continued existence over simpler knives that perform the same tasks effectively.
This raises intriguing questions about culinary traditions and the persistence of certain utensils without clarity on their practicality. The fish knife has somehow maintained its place in the dining set, leading to speculation about the historical and cultural factors that influenced its adoption, even as modern cooking continues to evolve.
