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Fillet knives are characterised by their thin flexible blades which are especially suitable for removing the bones and skin from meat. They are mostly used for precise cutting of delicate meats such as fish.
Here you will be able to choose from a range of professional fillet knives in a variety of styles, from specialised Japanese fillet knives to practical fillet knives with ergonomic handles.
Fillet knives often have a trailing point blade, which is a blade that slightly curves upward from the handle to the tip. This design provides a larger curved area or "belly" of the blade, which makes the knife ideal for precise slicing or skinning fish.
Fillet knives with a trailing point blade are perfect for delicate cuts and allows for extra precision when separating the skin from game or fish.
In our assortment you will be able to find a large assortment of high quality fillet knives by many popular brands.
The blade of a fish fillet knife is generally between 15 cm to 24 cm long. The length of blade that will be most suited for your purpose should depend on the types of fish you most often prepare.
With the correct care, your fillet knife will last longer and stay in excellent condition. It is therefore important to check the cleaning and storing instructions provided by the suppliers.
Not all fillet knives should go into the dishwasher and some fillet knives, such as those with wooden handles, need to be washed by hand.
It is best to dry the fillet knife directly after washing to keep it in the best condition.
To keep the blade of your fillet knife sharp and in good condition, it is recommended to store it in a knife block or magnetic knife strip. Avoid storing it loose in your kitchen draw as this can cause damage to the fillet knife blade.