5 Best Fillet Knives

Factors to Consider Before Buying the Best Fillet Knife

When choosing a fillet knife to add to your cutlery collection, there are several factors you need to consider. Read on to find out what those factors you should look for when choosing best types kitchen knives for filleting.

Type of Fillet Knives

Every type of fillet knife has its own advantages and disadvantages. The three types of fillet knives include flexible fillet knives, inflexible fillet knives, and electric fillet knives. In a flexible fillet knife, there’s the flexible blade that’s crucial for making smooth, precise cuts around small fish bones. It makes it much faster and easier to remove fish skin.

Inflexible fillet knives feel like a combination of boning knives and fillet knives as they can do some of the jobs of both knife styles. Lastly, electric fillet knives are usually employed in the industrial preparation of fish. These are great, especially if you’re going on a trip and looking to prepare fresh fish fillets. Contrary, the cuts an electric fillet knife makes will be more jagged and less visually pleasing.

Shape and Size of the Fillet Knife Blade

The blade length of a fillet knife is generally 6 to 9 inches (15 to 23 cm). The size of the blade you’ll need depends on the type and size of fish you’ll be filleting. For example, a smaller knife will work better for filleting smaller fish like perch, while a larger knife is better suited for larger fish like salmon.

The shape of the blade is also important to consider. A narrow, flexible blade is ideal for filleting fish because it can hug the fish’s contours and maneuver around bones. A wide, stiff blade is better suited for cutting through tougher meat and can be used for other tasks like chopping vegetables.

Blade Sharpness and Retention

A sharp knife is a safe knife, so it’s important to choose a fillet knife with a blade that can be easily sharpened and will retain its edge for a long time. A good rule of thumb is to look for a blade made from high-carbon stainless steel, which is less likely to dull quickly.

If you want to make care and maintenance easier, opt for high carbon stainless steel blades. This is very important for fillet knives because you will constantly be sharpening them.

Handle Material

The material of the knife handle is also important to consider. For fillet knives, a comfortable grip is key since you’ll likely be using the knife for extended periods of time. The best fillet knives should have features that reduce the risk of cuts or scrapes to your hands. 

So, what’s the best handle material for a fillet knife? Well, a rubberized handle will provide a more reliable grip for both dry and wet hands. These rubberized handles work well, especially for filleting large quantities of meat, where speed is a factor. A good fillet knife should also have a handle that features a hilt at the base to prevent the hand from slipping forward onto the blade.

The handle should be broad enough for the entire hand to fit comfortably between the hilt and the butt. Kitchen fillet knives should have hard plastic or wooden handles. Even though these handles don’t offer the same grip as knives with rubber handles, their aesthetics better fit the kitchen environment.

Japanese vs German Knives

When it comes to fillet knives, there are two main types that stand out: Japanese knives and German knives. Each type of knife has its own distinct advantages and disadvantages.

Japanese Knives: Japanese knives are typically made of harder steel than German knives, which gives them a sharper edge. They’re also thinner and lighter than their German counterparts, making them easier to maneuver.

However, Japanese knives are also more fragile and require more frequent sharpening. Additionally, their handles are usually made of wood or plastic, which can make them less comfortable to use for extended periods of time.

German Knives: German knives, on the other hand, are made of softer steel, which makes them less likely to chip or break. They’re also heavier and thicker, making them more difficult to maneuver.

Additionally, German knife handles are usually made of metal or composite materials, which makes them more comfortable to use for extended periods of time. However, these knives require less frequent sharpening than Japanese knives.

Tang

The tang is the metal portion of the knife that extends into the handle. Full tangs are the strongest and most durable because they’re made of one piece of steel. Partial tangs are not as strong because they’re only attached to the blade at the top and bottom. They’re also more likely to come loose over time.