It takes the right tool to do a job well. When it comes to preparing fish, a good quality fish fillet knife is the right tool. The best fish fillet knives offer the sharpness, grip, control, and the flexibility or stiffness needed to make cuts precisely. Whenever you need to debone, skin, or descale fish, such a reliable fish cleaning knife comes in handy.
It’s not a good experience to try and do the job with a poor quality knife. One that gets stuck, cuts roughly, wastes meat, breaks or won’t flex, keeps slipping or takes forever only to produce terrible results is a nightmare. A good fillet knife is like an extension of your hand making you precise and delivering great fillets you’re proud to present. Preparing fish becomes easy and enjoyable.
If you’re an angler, a chef, butcher or love fish dishes and often purchase fresh fish, a quality fillet knife is a must-have in your tackle box or counter. You’ll use it a lot and a good one easily becomes the go-to for all kinds of tasks when angling or in the kitchen. It is a worthy investment. Below, we’ve reviewed the best fillet knives most adept at filleting fish. Check them out.
How To Choose The Best Fish Fillet Knife – Buying Guide
As an angler, chef or cutter, finding the best fish fillet knife is very important. There are bad, average, and great knives out there and you want to take your time to choose carefully so you end up with the best fillet knife for your needs.
It will be what you reach for every time the need arises and you don’t want to find yourself back in the market for a better one soon after buying one.
So what makes a great fillet knife? When choosing, here are the things to have in mind to get the best filleting knife and value for your money:
What is the knife constructed from? This affects its strength, flexibility, durability, how well it does the job, and how well it wears out.
The blade should be made from a high quality material that makes it sturdy and durable yet flexible, is easy to sharpen and holds the keen edge well. The blade is vulnerable to rust and corrosion due to exposure to water and especially when cleaning saltwater fish. The material used should be corrosion resistant as well.
Stainless steel is the standard blade material. It is strong and durable, rust and corrosion resistant, doesn’t stain, and is easy to sharpen. It handles water, blood, and scale well and its resistance to rust makes it suitable for cutting saltwater fish. Some blades are made of high carbon stainless steel. High carbon makes blades especially easy to sharpen.
However, not all stainless steels are made equal. There are some steel blades of inferior quality that dull easily, bend or break under pressure, or corrode readily. Ensure you get a high quality steel construction.
Handles are usually made of wood, rubber or plastic and all of them make for sturdy handles.
Wooden handles look good and are comfortable to use. However, wood easily gets slippery, absorbs odors and continued exposure to water can cause it to rot. Plastic is hard wearing and doesn’t retain odors. Rubber offers the best grip.
You can get what you prefer here. What’s important is that the handle feels good in your hands, is comfortable for you to hold while you’re cutting, offers a firm grip and suits your working conditions.
The design of a fillet knife determines how well it does the job as well as how comfortable it’ll be to handle.
Filleting fish precisely requires flexibility to maneuver between flesh and bones. Long and thin blades flex easily and this is why fillet knives have such blades.
A straight-edge blade is great for filleting as it makes precise cuts and clean slices. A serrated blade is a good option when you want to pierce through tough scales to get to the meat. A tapered tip makes it easy to access hard to reach areas.
The handle determines the kind of grip the knife offers and the grip determines the level of control and leverage the cutter has when using the knife. The knife’s handle should be thick and sturdy.
It should be designed to fit well in the hands, be comfortable to hold and offer a soft yet firm, non-slip grip. It should also have an ergonomic design that eliminates hand fatigue. A handle design that contours to the hand is great. Features like texture to encourage friction and finger grooves are great.
Another aspect of design to pay attention to is the weight balance between the blade and handle. It should make the knife more effective and easy to handle. A full tang makes a knife robust and offers greater control and leverage.
A folding design is great for storage, transport, and safety but ensure that the knife is well designed and sturdy.
Safety and Hygiene
With its razor sharp blade and constant contact with bacteria, a fish fillet knife is a dangerous tool. It should be designed in a way that promotes safe and sanitary handling.
Fish tend to be slimy especially if you’ve just hauled them from the water and the handle can get slippery. Finger grooves and a protective finger guard at the point where the blade meets the handle help protect fingers from slipping onto the blade and getting cut.
When it comes to sanitary handling, a handle that is molded in place and sealed in such a way that there are no gaps between the handle and blade is essential. Such a space allows flesh, blood, and slime to accumulate in a hard to clean area and become a breeding ground for odors and bacteria. A thick handle edge also blocks bacteria from getting into contact with your hands.
The handle of a fillet knife is very important. It determines how comfortable, easy, and safe handling the knife when cleaning fish will be. A comfortable handle offering a strong grip makes the job easier, quicker, and safer.
The handle should be thick and sturdy, fit well in your hands, be comfortable to hold, and offer a soft yet firm grip so it’s easy to maneuver through the fish. The handle should also have an ergonomic design to help minimize hand fatigue when one has to fillet a lot of fish.
Whether you prefer a wooden, plastic or rubber handle, it is important that it is slip resistant. Handling fish involves handling blood, water and slime. The knife can become hard to hold without slipping. A good fillet knife should have a handle that is comfortable to handle under all conditions.
When choosing a fishing knife, make sure it can handle your catch and fulfill your filleting needs. Different knives suit different needs and one knife does not work best on all types of fish. The size and type of fish you’ll be preparing determine your ideal knife.
Large fish require a longer, denser, sharper and stiffer blade. Such a blade has the length and strength to handle larger and tougher filleting tasks. For small sized fishes like bluegills or crappie, a small, flexible blade works best.
The best fillet knife for saltwater fish is one with a long blade that is also stiff enough to handle the larger saltwater species. A medium sized blade is the most versatile when fishing in lakes and rivers.
If you want a knife for preparing large fish, bulk filleting, or for handling a variety of fish when indoors, consider an electric fillet knife. It is fast, requires little effort on your part and allows you to change blades easily to accomplish different cutting purposes best.
If you want a fillet knife for use outdoors, a manual fillet knife is great because it doesn’t require a power source. It also gives you greater control so you’re more precise when filleting.
The blade size determines how easy it is to fillet a particular fish. You will come across 4 inch, 6 inch, 7.5 inch, and 9 inch long blades. So what is the ideal blade length for a fish fillet knife? It will depend on the type and size of fish you’ll be handling. Different lengths are suitable for different types and sizes of fish.
A good guideline is to choose a blade that’s just slightly longer than the depth of your target fish at its widest point. This will ensure that only one pass is needed to fillet and the result will be a clean and solid fillet.
Shorter 4-5 inch long blades work best for smaller fish such as bluegills, crappie, panfish or walleye, delicate tasks, and tricky boning. Such blades offer the flexibility and control required to maneuver through bone and flesh and fillet with great precision.
A medium blade of 6 – 7.5 inch length is great for medium sized fish such as trout or bass. It is also a versatile size and makes for a good all-purpose fillet knife.
Larger sized blades with an 8-9 inch long blade are better suited to larger fish such as tuna, salmon, and steelhead. They offer the stiffness and length needed to handle large and tough filleting tasks. They are the go-to for saltwater offshore fishing, large scale jobs in restaurants, and fish shops.
The thickness of the blade also determines whether it will be able to handle the job you want it for. The thinner the blade the more flexible it is, which is great for smaller fish and fine works. The thicker the blade, the less flex it has but the stronger and sturdy it is. Larger fish need strength most and a thicker blade suits them best.
The kind of grip the knife offers determines how easy it’s to maneuver through the fish. A strong grip offers better control and leverage, which makes the job easier and quicker.
The best fish fillet knife offers a firm grip no matter the conditions. The handle should be sturdy, fit well in the hands, be comfortable to hold and offer a soft yet firm grip.
When fishing or preparing fish in the kitchen, your hands will be wet and even slippery. A non-slip grip is very important so the knife is safe to use, even when covered with blood, slime, and scales.
Using cutting gloves is a great way to ensure a firm grip while also protecting your hand from potential injury and bacteria.
Flexibility in a filleting knife is very important and all fish fillet knives feature a long, thin blade that bends easily so as to maneuver between the delicate fish flesh and bones.
However, some knives offer more flexibility than others. It’s the type and size of fish you’re handling that will determine whether you need more flexibility or more stiffness. The flexibility or stiffness you get depends on the size of the blade.
The smaller, shorter, and thinner the blade, the more flexible it will be. Too little flex on a shorter blade can make it difficult to use it properly and achieve good results. Go for shorter and thinner blades with more flex when cleaning small fish as well as for delicate tasks and removing bones where a lot of flexibility is required to maneuver through the tight angles and achieve precision.
Larger, longer, and thicker blades offer less flexibility but more stiffness and strength. They should not be too flexible as this can make them flimsy. Semi-stiff and stiff blades are best for larger fish and tougher cutting jobs.
The blade is the most important part of a fish fillet knife. It determines the kind of cut you will make and how accurate and clean it is going to be. The best fillet knives come razor sharp, hold their edge well, and sharpen well.
The blade should be super sharp so it slices right through the fish making clean cuts without tearing or jagging. With such a blade, making fine cuts precisely is easy and doesn’t require too much pressure.
It is important to hone your fillet knife on a regular basis to keep it sharp and performing at its best. Without routine upkeep, even the sharpest fillet knife blades will lose their edge.
Q: When Is A Fillet Knife Necessary?
A: A fillet knife is necessary whenever you need to extract the meat from the bones. Whether you’re a butcher, a professional chef, a fisherman, or an avid home chef, a fish fillet knife becomes necessary whenever you need to prepare, descale, skin, or fillet fish.
It offers the sharpness, flexibility, and control you need to easily maneuver between the fish bones and flesh and separate the meat from the bones, scales, and skin with great precision. It fillets better than any other knife.
When you have a good fillet knife, it easily becomes your go-to knife for all kinds of tasks when angling or in the kitchen.
Q: How Does A Fillet Knife Differ From Other Knives?
A: A fillet knife is specially designed for separating meat from bones. A fish fillet knife is an even more specialized knife for filleting fish. It has a thin, flexible blade that enables it to maneuver easily through meat and bone.
Fillet Knives are often mistaken for boning knives and vice versa. While both have a thin blade, a boning knife is made for general use when preparing food while a fillet knife is specially designed for filleting and has a thinner blade.
Fish fillet knives are specialized boning knives designed specifically for preparing and filleting fish. They usually feature a heavily tapered blade with sharp points and have a lighter feel than other knives. This design enables them to maneuver through the delicate flesh of fish without tearing.
When using other knives to fillet, you’ll often rip through the skin and lose a lot of meat during the deboning and filleting process.
Q: What Is Considered Good Material?
A: A good material should be high quality, sturdy, durable and have the ability to resist rust, corrosion, stains, and odors. It should also be able to handle exposure to water, salt water, blood, meat, slime, bones, and scales well without deteriorating.
For the blade, a good material should also be strong yet flexible, easy to sharpen and should retain the edge well. High-grade stainless steel and high carbon stainless steel are both good blade materials.
For the handle, a good material should also offer a soft and comfortable yet strong grip. Wood, rubber or plastic are all good handle materials. Wooden handles look good and feel comfortable but tend to get slippery, absorb odors and rot if not kept dry. Plastic is hard wearing and resists odors best. Rubber offers the best grip.
Q: Is It Safe To Put A Fillet Knife In The Dishwasher?
A: Even though the knife label may say ‘dishwater safe’, we recommend hand washing fillet knives to preserve the edges and make them last longer in tiptop condition.
Throwing fillet knives in the dishwasher is not a good idea. The intense heat and harsh detergents will cause the handle and adhesive to deteriorate gradually. The high-pressure spraying can cause dishes to collide with each other, dulling the blade’s edge.
It is best to wash your knives by hand using soap and warm water, rinse them and then dry them with a soft towel. Soaking for extended durations or bleaching them is not advisable as it can pit and discolor the blade and handle. Contact with metal sinks will also pit the blade.
Q: Why Is The Handle Important?
A: The blade may seem like the most important aspect of a fillet knife but the handle is just as important. It determines how well you can fillet using the knife and how comfortable and safe the knife is to use.
The handle determines the kind of grip you have and the grip determines the control and leverage you have when using the knife and this determines how well you can execute the cut. The grip should be firm and comfortable so it’s easy to maneuver through the fish and achieve precision.
The handle also determines how comfortable and safe using the knife to clean fish will be. The handle should fit well in your hand and be comfortable to hold. It should be sturdy but have a soft, firm grip. This will make the knife easy to use and prevent hand fatigue when you have a lot of filleting to do.
A handle that offers a non-slip grip even in wet and slimy conditions is safe to use, as it minimizes the risk of slipping and injuring oneself.
Globo Surf Overview
If you are a fisherman, sell fish, an avid chef, or love fish dishes and prepare fish often, a good fish cleaning knife is vital. It makes filleting fish easy, quick, wastage is minimal, and the fillets are great.
Our reviews of the best fish fillet knives feature high quality, reliable, and durable fillet knives that are great at filleting fish. They have sharp blades, sturdy, balanced handles that feel comfortable to use, and provide the all important flex. They are all highly recommended.
To pick the best fit for you, consider the type and size of fish you will be cleaning and whether you’ll be using it indoors or outdoors. Choose one that fulfills your needs and that you like best.
With a good fish fillet knife in your cutlery block, filleting fish will be a breeze. You’ll enjoy it so much you’ll find yourself reaching for it for all kinds of cutting tasks. If you’re an angler, you’ll have a good knife for preparing and presenting your catch the next time you go on a fishing trip and this will make your experience even better.
A good quality fish fillet knife can serve you for years provided you maintain it well. Handle it well when using it, as it is delicate and easily damaged. Take good care of it by hand washing, rinsing, and drying it immediately after use. Hone and sharpen the blade regularly. Store your best fillet knife in a cutlery block or sheath to preserve the cutting edges and prevent injuries.
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What is your best fish fillet knife? We would love to hear about your filleting knife experience! Share in the comment box below.
Globo Surf Fish Fillet Knives Review