Ceviche Knife

A sharp, precise knife used to finely slice raw fish for ceviche, where the thinness and cleanness of the cut directly affects how quickly and evenly the fish "cooks" in citrus marinade.

Material & Construction

A sharp, thin steel blade, similar in profile to a filleting or slicing knife, kept especially sharp given the precision the dish demands.

Traditional Uses

Slicing raw fish thinly and evenly for ceviche, a step considered to meaningfully affect the dish's final texture and how the citrus marinade penetrates the fish.

Modern Availability / Equivalents

A standard sharp filleting or slicing knife serves an equivalent function; the distinction is mainly one of technique and edge sharpness rather than a unique blade design.

Care & Maintenance

Hand-wash and dry immediately after use with raw fish; sharpen frequently to maintain the fine edge the technique depends on.