The semi-flexible fish filleting knife is used for loosening skin and bones and for filleting. The filleting knife, also called a fillet knife, makes it easy to remove the fillets with little waste. However, the knife can also be used in meat processing to easily remove tendons and skin and then to portion the meat. A filleting knife is also an essential piece of equipment for every angler, as it can be used to process the fish immediately after it is caught.
What makes this knife special is its long slender shape with its semi-flexible blade. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. The elastic, semi-flexible blade allows you to remove the fillets from the bone precisely and easily. The blade makes a slight wave motion when cutting, which allows it to cut particularly close to the bone, minimising waste. With the curved, sharp tip, you can easily reach the meat between the bones of large fish, as you can position the knife tip and insert it very precisely. The shape of the knife also simplifies the fine work of removing the fillet.
The blade lengths of the filleting knives vary between 15, 18 and 21 cm. When choosing the length, it is best to consider the size of the fish. With a long blade, even large pieces can be cut cleanly and smoothly because you don't have to put the knife down when cutting. You can choose between the handles from our ErgoGrip and ExpertGrip knife series.
We have special fish knives in our product range for cutting fish bones and separating fish heads.
Fish filleting knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle. It must also comply with the hygienic food law requirements. When used in the fish processing industry, on deep-sea cutters or by anglers, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The fish filleting knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade.
For our fish filleting knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry.
You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull fish filleting knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain.
With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality.
You can find more information and useful tips on how to care for, store and sharpen your knife here.