I use this knife as my main fillet knife for cuts through the skin, deheading, separating fillets from ribs, i find cutting with the belly is much easier/safer especially as my eyes get old!
https://www.amazon.com/Dexter-Russell-SB12-6-6-inch-Skinning-Knife/dp/B008RBSEMA
Tougher skinned fish like redfish, sheepshead, have me wanting a better version. Stainless would be preferred as I live in Fla and only saltwater fish. Knife does not go on the boat.
Thanks for suggestions and even what steel if I have one made.
Companion knives I use with it are an 8" breaking knife and 12" roast slicer for removing the skin depending on size of the fish.
Thanks!
https://www.amazon.com/Dexter-Russell-SB12-6-6-inch-Skinning-Knife/dp/B008RBSEMA
Tougher skinned fish like redfish, sheepshead, have me wanting a better version. Stainless would be preferred as I live in Fla and only saltwater fish. Knife does not go on the boat.
Thanks for suggestions and even what steel if I have one made.
Companion knives I use with it are an 8" breaking knife and 12" roast slicer for removing the skin depending on size of the fish.
Thanks!