WO2025184689A1

WO2025184689A1 - Ergonomic fish skinning knife

Info

Publication number: WO2025184689A1
Application number: PCT/AU2025/050188
Authority: WO
Inventors: Luke GRIFFITHS
Original assignee: Individual
Current assignee: Individual
Priority date: 2024-03-04
Filing date: 2025-03-03
Publication date: 2025-09-12
Anticipated expiration: 2026-09-04
Also published as: WO2025184689A8

Abstract

An ergonomic fish skinning knife is disclosed, comprising a blade connected to a handle. The blade includes a planar blade portion with a front cutting edge and a transition portion at its proximal end, which offsets the handle above the plane of the blade to define a finger-accommodating gap when the knife rests on a surface. The handle is preferably inclined such that a handle plane intersecting its front and rear edges intersects the planar blade portion at an angle, preferably substantially midway along the blade. The handle may also be oriented downward towards the front cutting edge and swept back at an obtuse angle relative to the blade. The knife improves grip, control, and skinning efficiency, particularly in confined spaces or high-speed processing environments.

Description

Ergonomic Fish Skinning Knife

Field of the Invention

[0001 ] This invention relates generally to fish processing tools and, more particularly, to an ergonomic fish skinning knife designed to enhance control, efficiency, and yield by addressing limitations associated with conventional fish skinning knives.

Background of the Invention

[0002] Conventional fish skinning knives typically comprise a straight blade extending from a handle for gripping. In use, a fish or fish fillet is placed on a surface, and the blade is drawn laterally across the fish by the handle to separate the skin from the flesh. Ideally, the blade remains level throughout the motion to ensure even skinning and maximum yield.

[0003] However, conventional fish skinning knives are often awkward as they force the user’s fingers uncomfortably close to the surface, restricting grip options and requiring the user to either press their hand downward into the surface or adjust their hold by gripping the handle with only their fingertips. Both approaches compromise control, leading to uneven skinning, loss of precision, and a slower, more cumbersome skinning process. Additionally, when the blade cannot be maintained in a flat position against the cutting surface due to insufficient handle clearance, the result is inconsistent skinning, missed sections, and unnecessary loss of flesh, ultimately reducing yield.

[0004] To counteract this issue, many users attempt to skin over the edge of a table or work surface, allowing their fingers to wrap around the handle with better clearance. However, this approach is not always feasible, particularly in confined spaces such as professional kitchens, fish markets, charter boats, and processing vessels. The reliance on an edge to achieve proper hand positioning limits where and how the knife can be used, reducing efficiency in commercial and professional environments.

[0005] Due to the nature of high-volume fish processing, particularly in commercial and charter fishing operations, the need for a more efficient fish skinning knife has become evident. Users in these environments require a knife that allows for controlled, precise skinning without requiring workarounds or modified techniques to accommodate poor handle clearance. The inability to maintain an optimal skinning angle and the need to compromise grip stability present ongoing challenges for both professional and recreational users.

[0006] Accordingly, there exists a need for an improved fish skinning knife that enables proper hand positioning, enhances control, and facilitates a more efficient skinning process without reliance on external surface adjustments.

Summary of the Disclosure

[0007] An ergonomic fish skinning knife is provided, designed to improve control, efficiency, and yield by addressing the limitations of conventional fish skinning knives. The knife comprises a blade connected to a handle, with the blade including a planar blade portion having a front cutting edge and a transition portion at its proximal end. The transition portion offsets the handle above the plane of the planar blade portion, creating a finger-accommodating gap that allows the user to maintain a secure grip without interference from the cutting surface.

[0008] The handle is preferably grip-directional, defining a front edge on the same side as the front cutting edge and a rear edge that may include a thumb rest for additional support. The handle may also be inclined up at its end which allows for a natural and ergonomic hand position while keeping the blade level against the cutting surface.

[0009] To further enhance control, the handle may be oriented downward towards the front cutting edge, facilitating a better ergonomic grip from a downwardly extending arm. Additionally, the handle may be swept back relative to the planar blade portion to assist in maintaining an optimal cutting angle during the skinning motion.

[0010] The transition portion of the knife may have an S-bend shape configured to provide both vertical and lateral offset between the handle and the planar blade portion. This design ensures that the handle remains comfortably positioned above the working surface while allowing for precise control of the cutting edge. The knife may also include a rear cutting edge along the rear edge of the planar blade portion, allowing for bidirectional skinning strokes. The combination of improved handle positioning, grip support, and cutting-edge alignment enables more efficient fish skinning, particularly in environments where speed and precision are essential, such as commercial kitchens, fish markets, and processing facilities.

[001 1 ] Other aspects of the invention are also disclosed.

Brief Description of the Drawings

[0012] Notwithstanding any other forms which may fall within the scope of the present invention, preferred embodiments of the disclosure will now be described, by way of example only, with reference to the accompanying drawings in which:

[0013] Figure 1 shows a side perspective view of an ergonomic fish skinning knife in accordance with an embodiment of the present disclosure.

[0014] Figure 2 shows a top plan view of the ergonomic fish skinning knife in accordance with an embodiment of the present disclosure.

[0015] Figure 3 shows a side view of the ergonomic fish skinning knife, illustrating the inclined handle and transition portion.

Description of Embodiments

[0016] In the accompanying illustrations, Figures 1 - 3 show perspective, side and top views of a fish skinning knife 1 respectively.

[0017] The knife 1 comprises a blade connected to a handle 2. The blade defines a planar blade portion 3 with a front cutting edge 4 for skinning with a forward stroke. A rear edge 9 of the planar blade portion 3 may also be sharpened for skinning with a backward stroke. The end of the blade portion 3 may be rounded at a constant radius.

[0018] The blade further comprises a transition portion 5 at a proximal end of the blade portion 3 transitioning to the handle 2. As shown in Figure 2, when the planar blade portion 3 rests on a planar surface during use, the handle 2 is offset above the surface, defining a finger-accommodating gap 10 beneath the handle 2. This offset allows for an ergonomic grip without requiring the user to partially grip the handle 2, utilise a preparation edge, or adopt an awkward hand position.

[0019] In the embodiment shown, the transition portion 5 may have a substantial S- bend shape. As will be described in further detail below, in some embodiments, the transition portion 5 not only positions the handle 2 vertically relative to the planar blade portion 3 but also inclines the handle 2 up at its end, orientates the cross section of the handle 2 down towards the from cutting edge 4 and/or poises the handle 2 at a swept-back angle with respect to the planar blade portion 3.

[0020] Figure 3 illustrates the handle 2 being grip-directional in an embodiment, defining a front edge 6 and a rear edge 7. In this embodiment, the front edge 6 is on the same side of the knife 1 as the front cutting edge 4. Thus, in use, the knife 1 is typically drawn across the fish in the direction of the front edge 6 of the handle, allowing the front cutting edge 4 to effectively skin the fish.

[0021 ] The front edge 6 may be ergonomically curved and bounded by proximal and distal finger protrustions 8.

[0022] The rear edge 7 of the handle 2 may comprise a thumb rest 1 1 against which the user’s thumb may rest during use. Typically, the user grips the handle 2 with the thumb aligned along the elongate axis of the blade and resting on the thumb protrusion 9, while the forefingers wrap transversely around the front edge 6 of the handle 2.

[0023] As shown in Figure 2, the handle 2 may be inclined up at its end wherein a handle plane 12 intersecting the front and rear edges 6, 7, intersects the planar blade portion 3 at an angle, preferably substantially midway the planar blade portion as shown in Figure 2. In other words, the handle 2 is raised up at its end, allowing the user to hold it ergonomically at an angle without requiring it to be precisely parallel or co-planar with the planar blade portion 3. This orientation makes gripping the handle 2 more comfortable while keeping the blade portion 3 level for effective skinning.

[0024] In some embodiments, the handle 2 may be oriented in cross-section (e.g. rotated along its longitudinal axis) down towards the front cutting edge 4, wherein the front edge 6 is positioned lower than the rear edge 7 when the planar blade portion 3 rests on a horizontal surface. This downward inclination further enhances ergonomic handling, as the user's hand naturally angles downward when gripping the handle 2. The transition portion 5 may be configured to achieve this orientation.

[0025] In the horizontal section shown from above in Figure 3, the handle 2 is preferably swept back at an angle relative to the planar blade portion 3. Specifically, Figure 3 shows the handle 2 defining an elongate axis 14 and the blade portion 3 defining an elongate axis 13, these axes defining an obtuse angle between them and the rear edge 9. This backward sweep improves ergonomic gripping. For example, when the user grips the knife 1 with the right hand, they may begin a stroke at their centreline and sweep their right hand outward in an arc about the shoulder or elbow. The backward angle of the handle 2 helps maintain the front cutting edge 4 side-on to the fish. The transition portion 5 may be configured to achieve this backward angle. [0026] In the embodiment shown, the knife 1 is designed for right-handed use. However, in other embodiments, the knife 1 may be modified for left-handed operation.

[0027] In an exemplary method of use, the ergonomic fish skinning knife 1 is used to efficiently separate fish skin from flesh while maintaining control and precision.

[0028] To begin, the user places a fish or fish fillet on a planar surface, such as a cutting board or fish processing table. The planar blade portion 3 of the knife 1 is positioned flat against the surface with the front cutting edge 4 aligned at the starting point of the skinning stroke.

[0029] The user grips the handle 2 with their thumb resting against the thumb rest 1 1 on the rear edge 7 and their fingers wrapped around the front edge 6. The fingeraccommodating gap 10 beneath the handle 2 allows the user to securely grip the handle 2 without interference from the cutting surface. The user may ensure that the planar blade portion 3 remains level throughout the skinning process.

[0030] With a forward stroke, the user draws the knife 1 laterally across the fish while maintaining a steady grip. The backward sweep of the handle 2 relative to the planar blade portion 3 facilitates a natural cutting motion, allowing the user to maintain an optimal angle while pulling the skin away from the flesh. The downward orientation of the handle 2 toward the front cutting edge 4 further enhances control by aligning the user’s wrist and arm in an ergonomic position.

[0031 ] If additional skinning passes are required, the user may adjust their grip and reposition the knife 1 as needed. The rear cutting edge 9 of the planar blade portion 3 may be used for a backward stroke if necessary, allowing for bidirectional skinning movements.

[0032] Due to the ergonomic design, the user can perform the skinning process on various surfaces without the need to adjust hand positioning or rely on the edge of a table for clearance. This allows for efficient skinning in confined spaces, such as commercial kitchens, fish markets, charter boats, and fish processing vessels.

[0033] Once the skinning process is complete, the knife 1 may be cleaned and stored for subsequent use. The ergonomic features of the handle 2, including its inclination, sweep-back, and/or downward orientation, contribute to improved efficiency, reduced hand fatigue, and enhanced precision, making the knife 1 particularly suited for high- volume fish processing applications.

[0034] The foregoing description, for purposes of explanation, used specific nomenclature to provide a thorough understanding of the invention. However, it will be apparent to one skilled in the art that specific details are not required in order to practise the invention. Thus, the foregoing descriptions of specific embodiments of the invention are presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the invention to the precise forms disclosed as obviously many modifications and variations are possible in view of the above teachings. The embodiments were chosen and described in order to best explain the principles of the invention and its practical applications, thereby enabling others skilled in the art to best utilize the invention and various embodiments with various modifications as are suited to the particular use contemplated. It is intended that the following claims and their equivalents define the scope of the invention.

Claims

1. An ergonomic fish skinning knife, the knife comprising: a blade connected to a handle, wherein the blade defines: a planar blade portion having a front cutting edge and a transition portion at a proximal end of the planar blade portion, the transition portion interfacing the planar blade portion and the handle, wherein the transition portion offsets the handle above the plane defined by the planar blade portion such that, when the planar blade portion lies on a planar surface in use, the handle is offset above the planar surface to define a finger-accommodating gap beneath the handle.

2. The ergonomic fish skinning knife of claim 1 , wherein the handle is grip-directional, defining a front edge and a rear edge, the front edge being on the same side as the front cutting edge.

3. The ergonomic fish skinning knife of claim 2, wherein the front edge of the handle defines a curved portion.

4. The ergonomic fish skinning knife of claim 3, wherein the curved portion is bounded by proximal and distal finger protrusions.

5. The ergonomic fish skinning knife of claim 2, wherein the rear edge of the handle defines a thumb rest against which a user’s thumb may rest during use.

6. The ergonomic fish skinning knife of claim 1 , wherein the handle is inclined such that a handle plane intersecting front and rear edges of the handle intersects the planar blade portion at an angle.

7. The ergonomic fish skinning knife of claim 6, wherein the handle plane intersects the planar blade portion substantially midway along the planar blade portion.

8. The ergonomic fish skinning knife of claim 1 , wherein the handle is oriented in cross-section towards the front cutting edge such that a front edge of the handle is positioned lower than a rear edge of the handle when the planar blade portion rests on a horizontal surface.

9. The ergonomic fish skinning knife of claim 1 , wherein the handle is swept back relative to the planar blade portion in horizontal cross section, such that an elongate axis defined by the handle meets an elongate axis defined by the planar blade portion at an obtuse angle.

10. The ergonomic fish skinning knife of claim 1 , wherein the transition portion comprises an S-bend shape configured to vertically and laterally offset the handle from the planar blade portion.

1 1 . The ergonomic fish skinning knife of claim 1 , wherein a rear edge of the planar blade portion defines a rear cutting edge.

12. A method of skinning a fish using an ergonomic fish skinning knife, the method comprising: placing a fish or fish fillet on a planar surface; positioning a planar blade portion of the knife flat against the planar surface with a front cutting edge aligned at a starting point of a skinning stroke; gripping a handle of the knife, wherein a transition portion offsets the handle above a plane defined by the planar blade portion; and drawing the knife laterally across the fish while maintaining the planar blade portion level to separate the skin from the flesh.

13. The method of claim 12, wherein the handle is inclined such that a handle plane intersecting front and rear edges of the handle intersects the planar blade portion at an angle.

14. The method of claim 12, wherein the handle is swept back relative to the planar blade portion in horizontal cross section, such that an elongate axis defined by the handle meets an elongate axis defined by the planar blade portion at an obtuse angle, facilitating a natural cutting motion.

15. The method of claim 12, wherein the handle is oriented in cross-section towards the front cutting edge such that a front edge of the handle is positioned lower than a rear edge of the handle when the planar blade portion rests on a horizontal surface, improving control and stability during skinning.