A PRECISION TOOL
Thin and flexible blade with a stiff spine and very sharp edge. Perfect for filleting fish or de-boning larger cuts of meats. Blade length: 7 inches. Blade material 7Cr 17MoV High carbon stainless steel. Whenever you have fresh fish in your kitchen, it’s the fillet knife you want to grab to prepare the fish for cooking. Fillet knives are specifically designed for handling fish. The blade is thin and has a tapered tip, so it can easily maneuver along the bones of the fish. The flexible blade makes it easier to remove the skin from fish. Last but not least filet knife blades are super sharp so that you will have clean cuts, and the delicate meat is not torn.
G. A. –
When you fillet Large Mouth Bass you need a long sharp knife. It’s not easy to keep from cutting too deep
into the fillet. Cutting thru the rib cage is hard without a sharp and easy to grip knife. This knife passed
the test on both. The manufacturer makes five good points about the knife:
* LONG LASTING QUALITY
* DELICATE CUTS
* EFFORTLESS AND EASY TO USE
* PERFECT LENGTH
* EASY CARE
I personally agree and can highly recommend this fillet knife.
Kelly Woodward –
We use this knife for fillets and boning. It has great flexibility when working with fish and offers wonderful control when boing a shoulder. The handle is well made and needed to be oiled to bring out the grain. It’s easy to hold and only required a good honing to keep the sharpness after several uses. It is a bit rough on the manufacturing side and it would have been nice to have a more cleaned up finished product. Overall its a good knife that’s going to last for a long time.
Centropomus Robalito –
Thin, flexible blade and a solid handle. Fits well in my hand, good weight, and cuts easily. Packaged well in a nice, attractive case.