Fillet and boning knives

Fillet and Boning Knife, 7-Inch

4.5 24 ratings

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

A single flexible seven inch blade ground to follow the contours of a fish and lift a clean fillet off the bone.

Same listing, other blade lengths:

high-carbon German stainless steelthe words on the listing, not ours
7-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

A trout or a side of salmon asks one thing of a knife: a blade thin enough to bend along the bone and stay there. We grind this one from German 1.4116 stainless steel, slim and curved, so it tracks the rib cage instead of fighting it and takes the skin off in one unbroken pass. The contoured handle sits the same in either hand, which matters on the slow, careful movements that filleting is made of.

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	7-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

Seven inches of reachThe shortest blade we grind for this job stays tight to the bone on trout, bass, and the tail end of a salmon side.
Flexible curved bladeThe slim profile bends along the contours of a fish when you separate a fillet or guide the skin away from the flesh.
German stainless steelSharp German 1.4116 stainless steel holds a clean cutting edge and resists the rust that wet fish prep invites.
Either hand, long sessionsThe contoured grip is shaped for left or right hands and keeps control through filleting, trimming, and deboning work.

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 7-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 8-inch and 10-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.

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