Fillet and boning knives

Fillet and Boning Knife, 8-Inch

4.5 24 ratings

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

An eight inch fillet and boning blade for cooks who work through fish, poultry, and a full rack of ribs in one session.

Same listing, other blade lengths:

high-carbon German stainless steelthe words on the listing, not ours
8-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

Eight inches is the length we reach for most at the bench: long enough to cross a whole fillet in a single draw, short enough to still find its way around a joint. We grind it from German high-carbon stainless steel and polish the finish, then sharpen the edge so it glides rather than pulls, which is the difference between a clean fillet and a torn one. The engraved pattern down the blade is decoration we happen to like, nothing more.

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	8-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

One draw per filletEight inches crosses a side of fish in a single stroke, so the cut face comes out smooth instead of stepped.
High-carbon German steelGerman high-carbon stainless steel brings dependable sharpness and controlled flex, with a polished finish over the whole blade.
Beyond the fish counterThe same blade debones poultry and trims fat and connective tissue off beef, pork, ribs, and brisket before they meet heat.
Balanced PP handleThe contoured polypropylene grip balances against the blade and holds steady through a long run of trimming.

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 8-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 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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