The fillet knife is designed to separate fish and poultry fillets from bones, as well as for slicing fish and meat into thin slices. Such a knife has a narrow and, as a rule, flexible blade. A filleting knife is rarely included in a standard set of kitchen knives, so you can buy it separately in our store.
The blade of a fillet knife is usually made of stainless steel. The handle can be made of synthetic or natural materials. The advantages of plastic and rubber handles are that they are more hygienic. Wooden handles are more aesthetically attractive, but they can absorb odors if they are not coated with a special varnish.
The blade length of a filleting knife is usually from 10 to 30 cm. Shorter knives can be used for filleting poultry, and longer ones for fish. For fish, it is recommended to use a knife with a blade length one and a half to two times longer than the width of the carcass. To prevent the hand from slipping off, most fillet knives have a finger rest.
The European fillet knife can become an alternative to the Japanese yanagiba knife, since it can also be used as a sushi knife. These two models of knives differ in flexibility. Yanagiba has a straight solid blade, and a fillet knife is flexible, often bent upwards.
If you want to buy a fillet knife for use not in the kitchen, but in nature, for example, fishing, we recommend that you familiarize yourself with our range of fishing knives.
Our range includes the best fillet knives from Zwilling J.A. Henckels, Global, Tojiro, Opinel, Nesmuk, Seki Kanetsugu, ICEL, Kyocera, Tramontina, Böker, Marttiini and other manufacturers.
