Thin and flexible, with slots to drain oil, the Wüsthof slotted fish spatula slides under a delicate fillet without breaking the crisp skin. The blade is angled up from the handle and tapers to a fine front edge, so it gets beneath food that is stuck to the pan before the flesh tears.
It is useful well beyond fish. Flip fried eggs and turn scallops, or move cookies off a baking sheet. The slots let oil and butter drain away as you lift, and the flexible stainless steel bends to follow the curve of a skillet.
Use it with care on nonstick pans, since the thin metal edge can scratch a coating. For filleting and skinning the fish before it hits the pan, see the Wüsthof Classic Ikon 7-inch flexible fillet knife. Hand wash the spatula and dry it promptly. It pairs naturally with the Wüsthof pull-apart kitchen shears for trimming fins and herbs.
