Are you still looking for the best fillet knives for your own needs?
Then you’ve come to the right place.
Fillet knives are almost a must-have tool if your favorite dishes are all related to fishes.
In fact, you would find it really hard to de-bone and slice through your fishes with other knives, even the chef knife.
I really understand that.
So, what I have for you today is a list of really good products that will surely satisfy you when it comes to filleting.
Take a look at them, and tell me which one would you pick up.
- Best Fillet Knives For Fishing On The Market Right Now
- What is the Best Size for a Fillet Knife?
- Reviews of the Top Fillet Knives for Fishing
- How to Buy the Best Fillet Knives
- Frequently Asked Questions
- What is the best fillet knife in the world for fishermen?
- What is a fillet knife used for?
- Can you fillet a fish without a fillet knife?
- What are the 2 most common knives used in fish fin preparation?
- Do I need a fillet knife?
- How do I fillet a salmon fillet?
- How do you sharpen a fish fillet knife?
- What is the best fillet knife sharpener?
- How do you fillet big fish?
- What is the easiest fish to fillet?
- Do you have to scale fish first before you fillet it?
- Do you fillet fish alive?
- How do you clean a fillet knife?
Best Fillet Knives For Fishing On The Market Right Now
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What is the Best Size for a Fillet Knife?
Typically, filleting blades range between 5 to 11 inches in size.
This length provides for easy movement underneath the skin as well as along the backbone.
Ideally, the choice of the ultimate size of the blade to invest in depends on the species of fish that you will be filleting.
This is because the efficiency and applicability of these blades are subject to the species you are filleting.
For instance, 6-inch blades are optimum for target panfish including perch, crappie, and bluegills.
A 7.5-inch fillet knife is perfect for bass and small trout while 9-inch blades are ideal for larger fish like pike and salmon.
Reviews of the Top Fillet Knives for Fishing
Dalstrong Fillet Knife Shogun Series
- A Dalstrong culinary revolution combining outstanding and...
- Unrivaled Performance: Ruthlessly sharp scalpel like edge is hand...
- Dalstrong Power: Ultra sharp AUS-10V Japanese super steel cutting core...
Over the years, Dalstrong has done one thing exceptionally well.
They employed great creativity and combined that with outstanding artisanship and cutting-edge technology to produce the best products in the market.
This product is one of the best and finely manufactured fillet knives.
Boasting of peak performance and unrivaled reliability, this model has a ruthlessly sharp edge that is able to do a lot of precious works for you.
The knife is strong.
And as such not susceptible to breaking even when used on the hardest meat types.
The best thing about this one is that the handle is resistant to heat and is not damaged by moisture or cold weather.
Dalstrong Gladiator Series Curved Blade
- The Gladiator Series 6” fillet and boning knife has been...
- Incredibly razor sharp, full-tang, imported high-carbon German steel...
- Award winning design, with satisfying heft, premium materials and...
This model from the Gladiator Series of Dalstrong is another good choice.
It’s carefully and precisely designed for filleting, trimming, skinning, de-boning, and de-scaling.
The narrow and slightly curved blade provides users with moderate flex.
Thereby offering easy maneuverability around joints, skins, and bones.
Its full-tang design is incredibly razor-sharp.
That means you don’t need much effort when slicing through meat.
You can see the premium materials used to provide a quality feel thereby making this one easy to use.
The edge is hand sharpened to approximately 14-16” on each side.
And by doing so, it provides the balance between resilience and sharpness.
The oval-shaped divots on each side are professionally engineered for creating air pockets and minimizing suction of food thereby providing for easy slicing.
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Dalstrong Flexible Gladiator Series
- The Gladiator Series 7” fillet knife has been carefully designed...
- Incredibly razor sharp, full-tang, imported high-carbon German steel...
- Award winning design, with satisfying heft, premium materials and...
Dalstrong is one of the most reputable brands on the market.
In line with this, the producer has ensured that all of their fillet knives are high quality and exceptionally dependable.
The 1.5 mm thickness of this particular blade stretching from the spine all through to the edge provides for easy maneuverability thereby allowing you to cut through the meat with utmost ease and flexibility.
Since it prides itself in razor-like sharpness, you don’t have to worry about cutting through hard meat types.
Its unique design features a satisfying heft and a triple-riveted handle with a comfortable and firm grip.
It also comes with an added chromium coating that provides excellent stain resistance and precise tempering for enhanced durability.
KastKing Fillet & Bait Knife
- Razor Sharp Stainless Blades – All new KastKing knives utilize...
- The Right Knife For The Job - The 5” Bait Knife is stiff and strong,...
- Non-Slip Super Polymer Grip - We use the most comfortable and...
If you are looking for a good fillet knife with razor sharpness and enhanced durability, then you should look no further than this model from KastKing.
The beautiful black finish enhances the appearance while at the same time ensuring that the product is resistant to corrosion and rust.
The super polymer grip is non-slip thereby providing users with a firm and secure grip when filleting meat.
It comes with a protective sheath for ensuring that the blade is safely secured when not in use to eliminate the risk of injury.
These products are perfect for multi-purpose use including ideal for outdoor activities like fishing.
Mercer Culinary Millennia
- Ergonomic handle – a combination of Santoprene for comfort and...
- Textured finger points provide slip resistance, grip, and safety....
- Hand wash knives for blade edge and surface care
Boasting of textured finger points on the handle for slip resistance, this knife is one of the safest and most convenient one to use.
The high-end Japanese steel used in designing the blade provides easy maintenance and allows for razor sharpening of the edge.
With this one, you can be guaranteed to get the most reliable performance and dependability throughout its lifespan.
Mercer Culinary products are well known for their reliability and unrivaled performance throughout their life.
This one is relatively affordable and as such, you need not worry about using much cash when purchasing or maintaining this blade.
The knife is easy to control and maneuver meat with little effort.
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How to Buy the Best Fillet Knives
When preparing your latest fish catch on the shore or even fixing a sumptuous meal, having the right knife will make your work pretty easy.
It goes without saying that a butcher’s blade or other kinds of blades will get the work done albeit with a few challenges.
However, the only knife that will make the work easy, safe and efficient is a high-end fillet knife.
These blades are designed with a flexible for easy maneuverability to skin fins, bones, and entrails from fish fillets.
Some of the things worth noting when shopping for these blades include:
The blade material has a direct impact on the quality and overall durability of the knife.
This is because a knife is only good as long as its blade is in a pristine condition.
Top-quality ceramic is arguably the best blade material but it is usually quite expensive.
There are other blade materials including stainless steel, carbon steel, high-carbon stainless steel, and forged blades.
Stainless steel is common in most fillet knives as it is easy to sharpen, affordable and durable.
Carbon steel is easy to sharpen and its edge retains its sharpness for long but relatively expensive.
High-carbon steel is an exceptionally durable material that makes it perfect for a commercial use fillet knife.
Fillet blades cost differently depending on quality, construction, and brand among other aspects.
This is why it is necessary to have a budget so that you know the type of blade that is affordable to you.
It is worth noting that kitchen knives cost as little as $20 but there are also brands that cost in excess of hundreds of dollars.
Therefore, by having a budget, it becomes easy to identify the right brand for you; one that will give you value for your hard-earned cash.
The right fillet blade should feel comfortable and firm in the hands.
A quality blade feels right and light in your hand as it is usually well balanced to avoid over-exertion.
This makes it easy to use such a knife for long without straining your muscles.
The blade of choice should have a comfortable handle and should be ergonomically designed for excellent control.
Wood, plastic, and laminate are the common materials used to make the handles in these knives.
However, wood is the best material since it is easy to maintain and fairly heavy hence it’s easier to control.
Since filleting is usually a little complex and not straightforward like chopping meat, you need to ensure that you only settle for a flexible blade that won’t break.
A filleting knife should allow for easy maneuvering around the meat without any difficulties or challenges whatsoever.
However, it is necessary to avoid flimsy knives as these will break easily.
A flexible blade will make it easy for you to cut through soft fillet meats like fish.
Blade length is mostly a personal preference but even so, there are certain specifics that you need to consider when choosing the best blade length.
These blades come in varying lengths with each length being suited for specific types and sizes of fillets.
Generally, the choice for the ultimate blade length depends on the type of fish you will be mostly filleting.
There are three categories of blade lengths including short, medium and long blades.
Short blades allow for easy control and maneuverability and are ideal for small size fish species like sunfish and yellow perch.
Medium size blades range between 7 and 7.5 inches and are perfect for trout, walleyes, and bass.
Blades longer than 8 inches are considered long and are suitable for big fish sizes such as supersize salmon, broad-shouldered pike, and other large fish species.
These blades give the chef leverage and power when filleting.
Ease of use
The only way a filleting blade can be useful and reliable to you is if it is easy to handle and use.
The practical approach of a knife refers to the ease of handling and cutting.
Therefore, you need to ensure that the blade of choice is easy to use when skinning and cutting during a fish filleting process.
There are even some blades that come with detailed guides on using these knives.
Check the grip of the blade of choice so that you are able to enjoy a firm grip to protect yourself against the likelihood of the handle slipping.
The right grip provides for the knife’s efficiency and usability when filleting.
Filleting is quite an amazing and fascinating task when accomplished with the right knife.
It is also a learning experience that budding chefs can rely on to hone their filleting and overall cooking skills.
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Frequently Asked Questions
What is the best fillet knife in the world for fishermen?
If you’re still unsure about which one to pick up, I highly recommend you check out the Victorinox – 47602 Swiss Army knife.
If that one can’t satisfy you, nothing else can!
It’s one of the highest-rated fillet knives ever to purchase by many customers all around the world.
Check it out.
What is a fillet knife used for?
A fillet knife is specifically styled and designed for cutting fish as well as removing bones when preparing fish for cooking.
The knife gives good control which consequently aids in filleting.
The blade belongs to the boning knives’ category and boasts of incredible flexibility.
The trailing point blade is ideal for skinning and slicing.
Large serrated fillet blades are used for cutting tuna and other large fish species that are otherwise impossible to cut using small size blades.
Can you fillet a fish without a fillet knife?
Yes. However, even though filleting without a fillet blade is possible, there is no guarantee that you will get smoothly cut and boned fillets.
The only way you can fillet a fish without the specific blade designed for the task is by using a flexible blade.
This is because such a blade will allow for excellent maneuverability for skinning bones, fins and entrails from fish fillets.
What are the 2 most common knives used in fish fin preparation?
Fish like other meat types require preparation before cooking.
In fish, the parts you need to remove include scales, fins, and the digestive tract.
For the fins, you need to remove all of them with the inclusion of the tail if necessary.
The best cutting tool for this task is the utility knife or even kitchen scissors.
You may also use a paring knife, especially for small size fish species.
The best thing about these blades is that they reduce the risk of damage to the fillet.
Do I need a fillet knife?
The most definite answers to this question are yes and no.
Yes, because if you are keen on having a nice looking fillet that is neatly organized and prepared, then you need a fillet knife.
However, if you are not keen on the quality of your fillet, then you can use any standard kitchen blade.
The greatest downside to using any blade you find in the kitchen is because you risk damaging and crumpling your fillet.
Whichever the case, the ideal blade for filleting fish should be flexible to enable you to maneuver easily around the fillet.
How do I fillet a salmon fillet?
The first thing to do when filleting a salmon is removing the entrails by opening the bellow after rinsing the fish in cold water, preferably running water.
Using a fillet knife, open the belly by inserting the knife in the anus or make a vent anywhere along the bellow and cut towards the head and stop between the gills.
Using the fillet knife, remove the kidney and all other internal organs.
Cut the head off too.
Remove the bones on the fish meat that remains after removing the entrails and head.
Remove the ribs by inserting the knife beneath the first two or three ribs.
While angling the blade towards the thick fish part, work the blade underneath the ribs.
Do not cut excessively deep beneath the ribs as you will lose a lot of meat.
After removing all the bones and any fatty tissues, rinse the fillet in cold water (not running) and then proceed to cook the fish.
How do you sharpen a fish fillet knife?
There are two ways of sharpening a fillet knife.
The first one is by using an electric sharpener.
In this option, you only need to place the knife into the sharpener and power it on.
The mode of operation of these sharpeners depends on the brand and model of the sharpener.
Most of these sharpeners have two stages; one for sharpening and the other for honing the blade.
The other mode of sharpening these blades is by use of a manually operated sharpener such as a sharpening stone.
Whetstones are the best sharpening stones since they provide excellent control as you slide the blade at an angle range of 18-21 degrees over the stone.
This angle helps in preventing damage to the edge of the blade.
You can also use a sharpening rod especially when out fishing and do not have access to a sharpening stone.
What is the best fillet knife sharpener?
The ultimate sharpener for any knife is an electric sharpener.
This is because the sharpener is not only easy and effortless to use but also ensures consistent and excellent sharpening.
Other sharpeners like a whetstone and a sharpening rod are also ideal but not as effortless to use as the electric sharpener.
How do you fillet big fish?
Big fish are a little more complex to fillet compared to small fish.
When filleting a big fish, there are certain steps that you need to follow.
For starters, you need to bleed the fish out by making a shallow incision using a knife or scissors underneath the fish gills.
Snap the head backwards so that you can break its spinal cord.
The next thing you should do is descaling the fish using the backside of a knife.
Proceed to remove the fins.
Once you are done with the scales and fins, cut the stomach open and remove its guts.
From the tail, ensure that you run the knife consistently towards its head and remove the guts while wearing gloves.
Rinse the fish using cold water.
Chop off the fish’s head using a sharp utility knife.
The next thing you should is de-bone the fish by cutting beneath the bones and then remove the pin bone.
You can make smooth fillet cuts of desirable size.
What is the easiest fish to fillet?
Generally, small fish species are easier to fillet as compared to the big ones.
Panfish, trout, and walleye are incredibly easy to fillet.
This is because their small-sized bodies are easy to maneuver around when filleting.
Do you have to scale fish first before you fillet it?
Unless you love eating scales, which is an undoubtedly odd thing to do, you should scale the fish first before you start filleting it.
Do you fillet fish alive?
It is seemingly cruel and morally wrong to fillet fish alive.
However, it is not illegal but filleting a fish alive seems unethical and somewhat inhumane.
How do you clean a fillet knife?
There is no specific way of cleaning a fillet knife.
Instead, these knives are cleaned normally like you would for any other knife.
The only thing worth noting is that you should not wash these blades in a dishwasher.
Wash the knife manually in running water while scrubbing gently using a washing towel soaked in soap.
Wash the edge gently to prevent the likelihood of suffering injuries.
After it is clean, you should then rinse it and wipe off excess water using a dry towel.
Filleting a fish is not as hard as most people presume.
With the right knife, you can easily fillet fish even without previous experience.
The easiest way to ensure that you fillet a fish accordingly is by doing the whole process step by step.
Always ensure that the blade of choice is sufficiently sharp for smooth and accurate cuts.