Fillet Knives: Let's talk and compare

I love my Henckels semi flex boning knife with a Sysco white handle boning knife as a close second but then again what would I know? ; )
 
Robert Ptacel said:
The one problem I see with this knife is that it is so pretty I wouldn't want to use it.
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This knife is a dream to use, I love it, thanks for the kind words Robert. It will take a 90 degree flex no problem. It actually has a softer flex than you might think.

Pierre
 
DocGP said:
My personal favorite (which I don't have a picture of) is a Dozier fillet knife. Gotta get pics of it.

Doc
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Here ya go Doc, although it is flat ground :)
DozierFillet.gif


Some more... The Steelhead was my only PI (Pre Internet) fillet for years.
Got lots of use too
fillets4.jpg

IJ
Dozier
Schrade Steelhead
Murphy Knife Co
 
I have a nice hand-forged deba bocho from Japan and it will work fine for cleaning fish. Heck, when rafting in Alaska I've cleaned a fair number of fish with a Buck/Strider 888 Solution, a Busse Basic 9, a Mad Dog ATAK2 or a Cold Steel 4" Voyager simply because one of them was handy and my filet knife wasn't.

If you are going to cut a salmon into steaks rather than just take the filets, the deba is a good, sturdy blade for that purpose.

DancesWithKnives
 
I just bought my son, for his first birthday, a Red Rock Tools CPM 3V steel fillet knife with the walnut handle. It is AWESOME. A beautiful knife that I hope my son will have long after I'm gone....if he learns to take care of carbon steel. It is wicked sharp, with the 3V it should hold its edge like nobody's business. I like it enough that unfortunately it's going to cost me money to buy another for myself. Additionally, Steve (the owner/knifemaker) was outstanding to work with. He sent the knife out to have my sons name and the year engraved on it for me, which is a great added touch to the gift. I HIGHLY recommend this knife if anyone is looking....and if you do order one, ask him about how his 3V version of this knife came to be and how they tested it, you'll know you're getting what you're looking for if a fishing knife.
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I worked on a few fishing boats as a mate back in New York for almost 10 years, taking people day fishing. Up to about 100 at a time out fluke, flounder, blackfish, stripped bass, bluefish and seabass. We always used Dexter russels wood handles 7" fillet and a 9" skinning. Never tried anything else cause if it aint broke don't fix it. The mates could fillet up 300-400 fish on the trip home twice a day. Later on when I started getting on shark and tuna boats we used the sani safe white handles mostly. But if your ever in a fish market or charter/party boat back east if you look at the guys blades they are almost always wood handled Dexters.
This is where my love of steel really took hold..................
 
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Fallkniven makes a couple of fishing knives in VG10. They are really stiff boning knives. I also have a couple of Warthers in S35V. They are catalogued as fillet knives, but are medium boning knives. I use the smaller one in the kitchen, and it holds a great edge for a long time.
 
I live near a lake that is a sure thing for fresh caught catfish. My wife and I catch dinner there quite often. I am interested in this thread as I am really tired of using the cheap Walmart fillet knives that will not resharpen or hold an edge.

I am a big Morakniv fan and only recently learned they make a fillet knife. Looks like I will be pocking one up.
 
The Red Rock Tools knives look very interesting. I would imagine super thin 3V would make an excellent filleting knife. It's a shame he doesn't ship outside CONUS.

I currently have a Bark River Kalahari Sportsman in S35VN. I haven't had a chance to use it very much but it seems to be an excellent knife. It may not be exactly what I am looking for in a knife but it is one hell of an improvement to the cheap soft steel knives which it seems is all they sell in any store.
 
Almost all of the Dexter fillet knives they make now are stainless (their DexSteel line), but they makes a few high carbon steel models in their Traditional line. They make the 8" and 9" fillet knives in high carbon, but the 7" is only in DexSteel. Their website can't seem to search for the high-carbon only. But in the Traditional line the handles are color coded (all Traditionals have wood handles). The dark handled are DexSteel, and the medium are rosewood handles with DexSteel. The lighter colored handles are their high carbon...and there aren't many models that come with those blades. I wish they would offer their SaniSafe handled knives in high-carbon the handles are semi-soft with a good grip for larger hands and easy to clean. Unfortunately the SaniSafe knives are DexSteel.
 
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