Fillet knives: features and rating of the best models

Filet knife is used for cutting not only fish, but also meat. It has a special design, thanks to which it is easy to remove the flesh from the bones.

As a rule, the length of the blade varies from 15 to 27 cm, which makes such a tool ideal for filleting and not only. Length and flexibility for superior results. For example, cutting fish involves performing a clean cut along the spine, because if you go too close to the bones, you will not be able to evenly cut the flesh.

Since the filet knife is both flexible and thin, its blade easily passes to places where ordinary kitchen tools are not able to penetrate. Moving through the flesh, he quickly but accurately separates it from the bone. Then you can just as easily remove the pulp from the skin, with a minimum of effort.

Although the fillet knife is most often associated with the process of filleting fish, it is also successfully used for cutting other products. It is well suited for slicing roast beef, thin strips of chicken and steak. Such a tool is very easy to distinguish from other knives in the kitchen because of its shape.

Looking closely at the tip of the knife, it’s hard not to see that the tip is very sharp. It helps to easily pierce meat and fish. There are both rigid and flexible knives.

Designed for meat. If you plan to do a boning of pork, beef or other thick piece, you will need a hard knife that does not bend. Due to the fact that meat has a dense structure, more effort is needed while separating it from the bone. In this case, the flexible knife bends, which can lead to injury.

These tools are designed for cutting chicken and fish, when the flesh is very tender, and you need to make a clear, even cut, without torn edges.

Lately, arched blades have become increasingly popular as they are an ideal choice for boning fish. Such blades allow you to make just one pass through the carcass to remove all bones.

The blades after sharpening are extremely sharp, each cook selects the length for himself individually. The main thing is that you feel complete control over the tool during operation. Filet knives can be curved or straight, depending on the application and style of filleting.

Among the wide variety of fillet knives offered, it is worth paying attention to the following models.

A classic 7-inch sirloin knife, which is mainly used for boning medium and large-sized fish at an industrial level. The blade is made of stainless hardened high carbon steel. When working, it gives high precision cutting and full control over the work. Another great advantage of the product is its sharpness. After purchase, the first sharpening will be required soon, even with heavy use. The triple riveted handle on which the blade is mounted has a strong contour, therefore it fits well in the hand.

A folding knife, which has not only an attractive design, but also unique qualities. There are all-metal structures and models with a plastic handle on sale. In the manufacture of used strong, high-carbon steel that can remain sharp for a long time. This is an ideal solution for hunting and fishing, when closed, the knife can be carried with you in your pocket, it is completely safe.

It is made of Sandvik 12C27 stainless steel, while the blade is medium-flexible. The hardness of the material is 58 HRC, if you rely on the Rockwell scale. In most models, the handle is made of polyamide. Country of origin - Sweden.

The blade is made of strong, corrosion-resistant VG-10 stainless steel mixed with 33 layers of high carbon steel. The knife has a slightly curved shape, thanks to which it is possible to quickly and easily cut meat and fish. In the field, the product is perfect for cutting vegetables. The design of the knife is worthy of respect. The manufacturer tried to make the model as convenient as possible, despite the 11-inch blade. The Pakkawood reversible handle is comfortable and fits well in your hand.

The Zwilling J. A. Henckels line of specialized cutlery serves almost every second gourmet restaurant worldwide. This knife is made of high-carbon stainless steel, it has the necessary flexibility, which makes it easy to cut poultry and medium-sized fish. The blade has a bright straight cutting edge.

A Japanese manufacturer of cutlery, a recognized favorite whose products are used by professional chefs. His filleting knives became a sensation as soon as the models first appeared on the market.

The double beveled edge of the blade allows you to use the product with both your left and right hands with equal efficiency. The blade design is the perfect combination of unrivaled Japanese technology and quality materials. The knife is made of stainless steel with the inclusion of molybdenum and vanadium. Each model passes strict quality control before it enters the market.

The company has become known for producing high-quality Swiss army knives and multi-tools. The blade used in the design of the filleting knife is stamped, not forged. Such models have a slight advantage over forged ones, in terms of weight.The surface of the knife is very tough, the model cannot be bent no matter how hard the meat is processed.

Product manufactured in Sweden. Made of high quality stainless steel. Such equipment is ideal for cutting fish. The blade is 7 inches long, which is enough to work with medium-sized carcasses.

A widely used knife for filleting fish on ships. The blade is additionally protected by a plastic scabbard, its length is 20 centimeters, which is ideal for a large tuna carcass. Comes on sale with a diamond sharpener. The handle has an ergonomic shape, made of high quality rubber.

When choosing a quality filleting knife, you should first of all pay attention to the material from which it was made. It should be thin, but durable, and the product itself - well sharpened to easily cut through the delicate flesh.

A professional tool is required to have an excellent corrosion resistance and necessary rigidity. Stainless steel is the most popular metal for such knives, but not every type of knife offers superior quality. In order to use money wisely, you should always consider a well-known, established brand.

Ergonomics plays an important role in choosing kitchen utensils. The handle at the knife should have the correct, comfortable shape so that it fits well in the palm of the hand and does not slip out, even if it is wet.

Blade size plays a key role in determining fillet quality. Large blades are necessary for slicing large fish. Such fish are most often cooked in restaurants and fish markets. Small and medium-sized accessories have found their place in the kitchen of simple housewives, they are usually used for boning meat and small fish. Good flexibility is extremely important for small knives used at home, as it makes it easy to draw the blade along the spine.

When choosing a product it’s better to overpay a bit than to throw the knife in the trash after a few months. You should always give preference to quality, so it will not be superfluous to view the rating of the best products from damask or damask steel, even handmade. There is nothing wrong with spending a little time exploring an assortment of well-known brands. Such a product always looks worthy, and only minimal experience is needed to make a choice in the right direction, since the technical specifications are always fully described on the official websites of manufacturers.

In the next video you will see an overview of several filet knives.