Fillet and boning knives

Fillet and Boning Knife, 10-Inch

4.5 24 ratings

$19.99 price on the live listing; it moves without notice

The ten inch version of our fillet and boning knife, ground for whole sides of fish and full cuts of meat.

Same listing, other blade lengths:

high-carbon German stainless steelthe words on the listing, not ours
10-inch bladesold without a block
Dishwasher safeper the listing; we still favour the sink
Sold on the live listingour retail partner handles checkout and delivery

On the bench

Some jobs are longer than the knife most kitchens own. A whole salmon side, a brisket coming out of its wrapper, a run of skin that needs to come away in one piece: all of them go better when the blade outruns the cut. We grind this one to ten inches in the same German high-carbon stainless steel, with the same controlled flex, so the extra length buys reach without turning the blade stiff.

The facts

What is in the box

What the listing states, in one table.
In the box	one knife, no block and no sharpener
Blade length	10-inch
The job	filleting and skinning fish, trimming meat, boning poultry
Steel	high-carbon German stainless steel
At the sink	listed as dishwasher safe; we still hand-wash ours

Four things to know

Closer to the steel

Ten inches of bladeThe longest length we grind for this job clears a whole side of salmon or a full brisket without a second pass.
Flex that stays controlledLength does not mean stiffness here; the blade still bends enough to ride a bone line and come back straight.
An edge that glidesA precision-sharpened edge moves through fish and meat with less pulling and tearing, which keeps the cut face clean.
Engraved and ready to giveThe engraved blade and sculpted handle make a practical knife look like a present for anglers, hunters, and barbecue cooks.

Use and care

Keep the edge you paid for

At the sink

21 of our 22 listings are marked dishwasher safe. We still wash ours by hand: rack rattle and hot detergent are harder on an edge than a whole month of cutting.

Warm water, a soft sponge, and dry the blade right away. Water spots are cosmetic; standing water is not.

On the board and in the block

Cut on wood or plastic. Glass, stone and ceramic plates win every argument with an edge.

Store knives in the block or a drawer insert, not loose in a drawer. A few strokes on the honing rod before big prep keeps the edge standing.

Asked at the bench

Before you decide

Can it go in the dishwasher?

The listing marks the knife dishwasher safe. We still wash ours by hand: rack rattle and hot detergent wear an edge faster than cutting does.

Why this blade length?

A 10-inch blade is the reach you get between the knuckles of your hand and the far end of the cut. The same knife is ground in 7-inch and 8-inch as well, so pick the length your usual fish and your board ask for: shorter stays tight to a rib cage, longer takes a whole side in one pass.

Where does it live?

This is a single knife with no block in the box, so plan on a drawer insert or a magnetic strip. Loose in a drawer, a slim flexible blade knocks against everything else and dulls twice as fast.

How do I keep it sharp?

A honing rod for the weekly touch-up and a stone or pull-through a few times a year. The high-carbon German stainless steel here takes an edge back readily, and a flexible blade wants a light hand rather than pressure.

Keep browsing