The 10 Best Fillet Knives

Updated March 28, 2018 by Gabrielle Taylor

10 Best Fillet Knives
Best High-End
Best Mid-Range
Best Inexpensive
We spent 44 hours on research, videography, and editing, to review the top choices for this wiki. Whether you need to clean and gut fish next to a river or lake or on your boat, our selection of fillet knives will make it a lot easier to remove scales, cut bone, and trim flesh. They are, of course, equally as adept at slicing any type of meat or poultry, so they can help you prepare elaborate dishes in your kitchen as well. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best fillet knife on Amazon.

10. Bubba Blade

Coated with a nonstick surface and bonded with titanium, the Bubba Blade is both rust-resistant and smooth enough to allow meats and fish to slide right off its surface. Its thick bolster, with thumb and forefinger rests, protects your hands from potential injuries.
  • built-in safety guards
  • velcro straps on the sheath
  • blade dulls quickly
Brand Bubba Blade
Model NA
Weight 10.4 ounces
Rating 3.9 / 5.0

9. Rada Cutlery Stainless

Every Rada Cutlery Stainless has been carefully hand sharpened to ensure that it arrives at your door with a razor-sharp edge, making it a great value for the price. The blade does tend to dull quickly thereafter, though, so frequent resharpening will be needed.
  • contoured finger grips on the handle
  • lightweight at only 4 ounces
  • sheath doesn't hold up outdoors
Brand Rada Cutlery
Model R200
Weight 4 ounces
Rating 4.1 / 5.0

8. Rapala Lithium Ion

If you're looking for an electric option, consider the Rapala Lithium Ion. Its reciprocating blades run quietly, producing an impressive amount of torque, and the consistent speed ensures that you'll get an even cut every time.
  • convenient cordless design
  • runs up to 80 minutes per charge
  • blades are hard to remove
Brand Rapala
Model NK19622-BRK
Weight 1.8 pounds
Rating 3.8 / 5.0

7. Wusthof Grand Prix II

The Wusthof Grand Prix II is precision-forged using a method that is designed to enhance the blade's sharpness by up to 20%, while allowing it to last twice as long as other options. Its 14-degree cutting edge reduces drag when slicing through your foods.
  • made in germany
  • includes a leather sheath
  • one of the more expensive models
Brand Wüsthof
Model pending
Weight 9.6 ounces
Rating 4.5 / 5.0

6. Rapala Fish'n Fillet

With its full-tang Swedish stainless steel blade and reinforced birch handle, the Rapala Fish'n Fillet is both durable and affordable. It's comfortable to hold, and the leather sheath is engraved with a unique geometric design.
  • comes with a sharpener
  • has a loop for hanging
  • handle is a bit short
Brand Rapala
Model BPFNF4SH1
Weight 6.4 ounces
Rating 4.9 / 5.0

5. Morakniv Comfort

The Morakniv Comfort has a patterned, high-friction grip that is built to prevent hand slippage or injury while cutting. Its easy-to-clean plastic sheath comes with two interchangeable belt clips, making it ready to wear on the go.
  • available in two lengths
  • corrosion-resistant design
  • budget-friendly option
Brand Morakniv
Model M-11892
Weight 6.4 ounces
Rating 4.5 / 5.0

4. Zelite Infinity

Constructed from premium Japanese steel with a dependable heft and a full tang, the Zelite Infinity sets its own standard for precision and accuracy when cutting through meats, fish, or poultry. Its liquid nitrogen tempering ensures both durability and longevity.
  • offers minimal slicing resistance
  • blade is rust-resistant
  • tsunami rose damascus pattern
Brand Zelite Infinity
Model pending
Weight 14.4 ounces
Rating 4.7 / 5.0

3. Cutco Fisherman's Solution

The blade of the Cutco Fisherman's Solution is made from extremely flexible, high-carbon stainless steel that allows it to glide effortlessly over rib bones. Its sheath doubles as a pair of pliers that keep your fish stable while cleaning and removing hooks.
  • includes factory sharpening for life
  • nonslip handle grip
  • line-cutter notch on the side
Brand Cutco Cutlery
Model pending
Weight 9.6 ounces
Rating 4.6 / 5.0

2. Victorinox Swiss Army

The Victorinox Swiss Army is a 6-inch model with a thin, agile blade that is designed perfectly for separating a variety of meats from the bone with precise control. Its bolsterless edge maximizes your use of the entire blade, while also making sharpening easy.
  • ice-tempered high-carbon steel
  • ergonomic handle for balance
  • lifetime warranty against defects
Brand Victorinox
Model 5.6413.15
Weight 3.2 ounces
Rating 4.5 / 5.0

1. Mercer Culinary Millennia

The Mercer Culinary Millennia has a narrow blade that's easy to maneuver, and an ergonomic handle that combines Santoprene and polypropylene for comfort and durability. It's resistant to rust and corrosion, and the super sharp edge cuts through meat and fish like butter.
  • high-quality japanese steel
  • textured grip prevents slipping
  • available in a variety of colors
Brand Mercer Culinary
Model M23860
Weight 2.9 ounces
Rating 5.0 / 5.0

Choosing A Great Fillet Knife

There are two basic ways to differentiate between fillet knives: those that are designed to look lovely and work well, and those that are designed to get the job done, looks be damned. Before you choose a fillet knife, know how and where you will use it.

If you're going to do your filleting in the kitchen (at your home or at the restaurant where you serve as executive chef), then it's a good idea to opt for a knife that looks great. Your cutlery is a part of the overall decor of the kitchen, and the more you appreciate the looks of your tools, the more you'll enjoy using them.

A knife that looks as good as it works is always welcome on the countertops close at hand. Select a [fillet knife suitable for cutting perfect slabs of succulent meat off of fish as well as for cutting the bones out of pork chops or steaks -- if you're willing to spend a decent amount of cash, you can obtain a versatile fillet knife that will last for years if cared for properly.

On the other hand, if you need a knife that's going to be used to cut fresh slabs of fish fillet mere minutes after the fish come out of the water, you need a knife that's rugged and ready with aesthetics as a distant afterthought. A good fish fillet knife will have a long, slender blade that can easily penetrate flesh and scales and then slide along the axis of a fish's body, removing steak cuts in a single slice without getting caught in the process. Look for a knife with a strong, resilient blade but also be ready to resharpen your fillet knife regularly; event a top quality knife will lose its edge if you use it regularly.

If you will be filleting slippery fish while on a rocking boat potentially sprayed with seawater splashing over the gunwales, make sure to get a fillet knife on which it's easy to get a grip. As important as a great sharp blade may be, of equal importance is a handle with a texture and/or ergonomic design that ensures the knife won't slip from your grasp as you work, potentially injuring you or someone nearby.

Preparing Perfect Fish Fillets

If you have watched an experienced fisherman fillet a freshly caught fish, you know the process looks effortless. The first time you try your own hand at it, you'll realize that looks can be deceiving: fast and efficient preparation of fish fillets comes only with practice.

To prepare most fish, you can follow a few basic steps that will become second nature with enough repetition. First you should remove the scales from the fish using a dedicated scaling tool. A dull butter knife or similar implement can be used if needed. Next it's a good idea to gut the fish, removing its stomach and entrails to keep the flesh you will later cook and consume cleaner and safer.

Next you may want to remove the fish's head -- this step is not necessary, but it can allow easier access to the meat you want on the side of the body. Chop the head off just past the gills if you wish to complete this step. Lay the fish flat on its side and, if the head is on, cut down into steadily but gently, stopping when you hit the spine. Now turn the blade parallel with the spine and slide it along the length of the fish. If you removed the head, you should be able to commence the lengthwise cut with ease. Use the spine as your guide, letting the knife touch but not cut through these bones.

Don't worry if you don't remove all of the flesh from the side of a fish: it's better to leave some of the meat behind than to end up with bones in your fillet. The more practice you get, the more meat you will remove.

Depending on how you will cook your fish fillet, the next step will be to remove the skin from the fillet. (If you will be grilling the fish, you might want to leave the skin on, as it can help hold the meat together during the cooking process; for baking or pan searing, removing the skin is a good idea.) Using either your fillet knife or a sharp, wider knife, make an initial cut between skin and flesh, allowing you to grasp the skin. Then pull up on the skin with one hand as the other guides the knife along between the skin and meat, using the side of the blade to exert slight downward pressure on the fillet as the edge of the knife separates the skin and meat.

Fillet Knife Sharpening And Care

There are two stages to properly sharpening a knife: there is the actual sharpening, wherein a bit of metal is removed from the blade and its edge is reshaped, and then there is the honing stage, when the edge is straightened to properly align with the overall blade.

You can always use a purpose built device to sharpen a knife; there are myriad tools designed to put an ideal edge on various types of blade. But many purists will tell you that the only way to get a fillet knife properly sharpened is to use a great whetstone. A whetstone is, as the sound of the object denotes, a stone that is wetted with water or special oils prior to its use sharpening a knife.

To sharpen the slender blade of a fillet knife using a whetstone you can mimic the motion of slicing at a hard cheese or charcuterie. Hold the knife's edge at an angle of about twenty degrees and "cut" away from your body along the whetstone, making sure the entire length of the blade passes against the stone's surface.

You should complete three to four passes on one side of the blade, then repeat the same action on the other side of the blade. Alternate again, this time completing two passes each time, followed by one final pass on each side of your knife.

To hone the edge, simply complete one or two passes at the same angle using a steel honing rod. Many fillet knives cost more than a hundred dollars, but with proper care is a lifetime purchase.


Statistics and Editorial Log

0
Paid Placements
4
Editors
44
Hours
31,875
Users
40
Revisions

Recent Update Frequency


help support our research


patreon logoezvid wiki logo small

Last updated on March 28, 2018 by Gabrielle Taylor

Gabrielle is a writer and hopeful entrepreneur who hails from a tiny town in Virginia. Earlier in her career, she spent a few years in Southern California before moving back to the east coast (but she misses LA every day). An avid and enthusiastic home cook, she is somewhat of an expert at fending off attempted food thievery by her lazy boxer.


Thanks for reading the fine print. About the Wiki: We don't accept sponsorships, free goods, samples, promotional products, or other benefits from any of the product brands featured on this page, except in cases where those brands are manufactured by the retailer to which we are linking. For our full ranking methodology, please read about us, linked below. The Wiki is a participant in associate programs from Amazon, Walmart, Ebay, Target, and others, and may earn advertising fees when you use our links to these websites. These fees will not increase your purchase price, which will be the same as any direct visitor to the merchant’s website. If you believe that your product should be included in this review, you may contact us, but we cannot guarantee a response, even if you send us flowers.