A fillet knife is one of the most efficient and “clean” blades favored chefs, hunters, fishermen, and even survivalists– and for good reason. They’re flexible, handy and known for precision maneuvering to remove not just skin and bones but also entrails. When thinking of buying one, these choices come handy.
If there’s one brand known to keep one salivate for something as treacherous as cleaning fish, the DALSTRONG Gladiator Series Filet & Boning Knife usually comes on one of the topmost searches. This fillet knife features an ultra sharp 2mm thin curved blade complemented with a pointed tip to make it easier to maneuver around bones, scales, entrails and the like. Rock hollow divots also help zeroing-in on stuck-on meat and minimal drag for precise clean-up.
Add that certain features like stain resistance, friction-less slicing, tapered and precision-tempered design, ergonomic pakkawood handle and BPA-free protective sheath. Think about a perfect balance between flexibility, sharpness and durability– and that’s what the Gladiator Series delivers. To get yours, click here.
Another highly recommended fillet knife best for saltwater fish is the Rapala NK03039-BRK Fish N Fillet. Borne out of topnotch craftsmanship, the Rapala brand has always been revered by chefs and knife gurus across the globe. This knife boasts of full-tang stainless steel blade crafted with precision cut and sharpness with the best construction material to make it extra durable and efficient. Of course, this world-renown fillet knife is also complemented with reinforced birch-varnished ergonomic handle making it easy to maneuver with each clean-up. To complete, a sheath made of genuine leather and a single-stage sharpener also comes with the package. Overall, it exudes of a heirloom-like feel giving you the idea of passing your dear hobby from one generation to the next. Check out more details here.
Take a pick with any of the best fillet knife for saltwater listed above. While you may think there are countless options out there, not all fillet knives are created equal. You need to consider materials used, design, quality and efficiency– which these fillet knives above possess. A word to remember though– use a longer blade for larger fish like salmon or tuna, and at least a 7-inch one for bluegills, crappie and the likes. With this, you can finally make fish-cleaning not feel a frustrating chore.
