The 7 Best Fillet Knives for Everyday Use [2024]

Unlike a typical chef knife which has a large, rigid blade, a fillet knife typically has a much thinner, flexible blade.  Fillet knives are generally designed for filleting and portioning fish. The flexible blade allows you to efficiently work around small bones, and carefully remove skin and scales.

But fillet knives are not just for fish. Fillet knives are useful for a variety of other precision tasks, including skinning tomatoes, segmenting citrus fruits, and more. In this article, we review the best fillet knives for everyday use.

What should you look for in a quality fillet knife? 

Any fillet knife worth its salt will have a blade that is long, thin, and flexible enough to make precise cuts.  The knife blade should also be hard enough to retain its edge or sharpness.  Finally, look for models with a non-slip grip to maximize both comfort and safety – particularly when breaking down a slippery fish on a wet surface. 

To help guide you, here is a list of our favorite picks for the best fillet knives currently available.  These are all highly-rated and recommended by both fishermen and chefs alike. 

7 Best Fillet Knives at a Glance

Our top choices right now:

• Best overall: Wusthof Classic Fillet Knife (7″)
• Best stiff: Bubba Stiffie Fillet Knife (9″)
• Best non-slip: Bubba Blade Tapered Flex (7-9″)
• Best folding: Buck Silver Creek Folding Fillet Knife (6.5″)
• Best budget: Buck Silver Creek Classic Fillet Knife (9″)

1. Wusthof Classic Fillet Knife (7″): Best Overall

Blade: high carbon, stainless steel | Handle: synthetic | Length: 7.1″

Made in Germany, Wusthof knives have a reputation for exceptional quality. The Wusthof Classic Fillet knife is constructed from a single piece of steel using Wuthof’s precision edge technology. This results in an incredibly sharp knife with twice the edge retention of leading brands.

The blade has both flexibility and strength (Rockwell hardness score of 58), and is precision-forged from high carbon stainless steel.

The synthetic handle is tripled rivetted, has excellent feel, and is resistant to scents and smells. This exceptional knife get consistently strong reviews for filleting, deboning, and skinning fish.

Equally at home both in the kitchen and in the field, the Wusthof Classic is our pick for best overall fillet knife.

Pros

• German made
• Fabricated from a single piece of high-carbon, stainless steel
• Tripled-rivetted handle that is both comfortable and durable
• Dishwasher safe, but hand washing recommended
• Lifetime warranty
• Many positive reviews

Cons

• One of the most expensive fillet knives we’ve reviewed

2. Dalstrong Fillet Knife – Gladiator Series (7″)

Blade: high carbon, stainless steel | Handle: synthetic | Length: 7″

Made from high quality German steel, the Dalstrong Gladiator Series Fillet Knife is a must-have for any fish monger or chef. The blade is razor sharp and slightly flexible. It is very maneuverable, allowing for efficient separation of flesh from both bone and skin.

The handle is made of pakkawood, an engineered wood and plastic material designed for tough use and wear. The handle is also laminated, providing additional water and stain resistance. The bolster adds both finger protection and a counter weight. This gives the knife a very balanced feel.

The Dalstrong Gladiator Series fillet knife is priced lower than the Wusthof, but still offers exceptional performance. This might be a better option if you’re on a budget.

Finally, Dalstrong prides itself on a very flexible return policy if you’re unhappy for any reason.

Pros

• Fabricated from a single piece of high-carbon, stainless steel
• Tripled-rivetted handle that is both comfortable and durable
• Gift packaging with two sheaths included
• Dishwasher safe, but hand washing recommended
• Many positive reviews
• Rockwell score of 56+
• Excellent return policy

Cons

• None

3. Zwilling J.A. Henckels Pro Fillet Knife (7″)

Blade: high carbon, stainless steel | Handle: synthetic | Length: 7″

Zwilling J.A. Henckels has been making premium German knives for 280 years, and sets the bar for quality. Like the Wusthof Classic, the Zwilling Pro Fillet Knife has a full-tang blade, constructed from a single piece of high carbon steel. This results in a razor sharp knife with twice the edge retention of other leading brands.

The blade has both flexibility and strength (Rockwell hardness score of 58), and is precision-forged.

The synthetic handle is also tripled rivetted, has excellent grip, and is resistant to scents and smells often found with wood handles. This exceptional knife get consistently strong reviews for filleting, deboning, and skinning fish as well as other precision slicing tasks.

Both price and performance of the Wusthof and Zwilling fillet knives are comparable.

Pros

• German made
• Fabricated from a single piece of high-carbon, stainless steel
• Tripled-rivetted handle that is both comfortable and durable
• Dishwasher safe, but hand washing recommended
• Lifetime warranty
• Many positive reviews

Cons

• One of the most expensive fillet knives we’ve reviewed

4. Bubba Stiffie Fillet Knife (9″): Best Stiff Fillet Knife

Blade: high carbon, stainless steel | Handle: synthetic | Length: 9″ (blade), 15″ (overall)

The Bubba Stiff 9″ Fillet Knife is an exceptional fillet knife that is popular in both the fresh and saltwater fishing community. At near 100% perfect reviews on Amazon, the Stiffie features a full-tang, titanium nitride coated blade. It is strong, razor sharp and rust resistant.

The Stiffie comes standard with a comfortable, non-slip grip for excellent control. The molded index finger hold provides additional security and leverage when slicing.

The Stiffie is designed to provide little flex, making it highly controllable when working with any large game fish. While a fish fillet knife at heart, it also makes a great utility knife for precision meat carving given the thin 2mm wide blade.

The Stiffie comes with a sheath with a belt loop for close, hands-free carry.

Overall, an exceptional knife that easily makes our top pick for best stiff fish fillet knife.

Pros

• Made from a single piece of high-carbon and stainless steel
• Rockwell score of 58
• Ti-Nitride coated, rust resistant blade
• Sheath included
• Excellent price point
• Many positive reviews

Cons

• Not ideal for small fish

5. Bubba Tapered Flex Fillet Knife (7-9″): Best Non-Slip Fillet Knife

Blade: high carbon, stainless steel | Handle: synthetic| Length: 9″ (blade), 15″ (overall)

The Bubba Tapered Flex Fillet Knife is the smaller brother to the Stiffie. Available in 7” and 9” lengths, the Flex offers many of the rugged features of the Stiffie, but with a thinner and more flexible blade. The handle is also the same, and comes with a trigger grip which provides excellent grip for wet hands.

The Bubba Tapered Flex is prefect for making precision cuts along the bone. And similar to the Stiffie, the Flex is best suited for medium to large fish.

The Flex also features a full-tang, titanium nitride coated blade. It is strong, incredibly sharp and rust resistant. The blade features a specially designed bevel edge (similar to that found on sushi knives) to allow for super thin cuts.

Another exceptional product from Bubba, the Flex strikes a nice balance between finesse and strength for a fish fillet knife.

Pros

• Flexible blade
• Made from a single piece of high-carbon and stainless steel
• Rockwell score of 56-58
• Ti-Nitride coated, rust resistant blade
• Excellent price point
• Many positive reviews

Cons

• Not ideal for small fish

6. Buck Silver Creek Folding Fillet Knife (6.5″): Best Folding Fillet Knife

Blade: 420J2 stainless steel, Titanium-coated | Handle: polypropylene/rubber| Length: 6 1/2″

Buck’s Silver Creek Folding Fillet Knife is a great choice when space is at a premium. It has a flexible, titanium coated blade designed for corrosion resistance. The 420J2 stainless steel blade is easily sharpened and provides an excellent blend of both hardness and wear resistance.

The Buck Silver Creek Folding Fillet Knife also comes with a rubberized handle with a comfortable and secure grip, as well as a stainless steel guard. It also features a blade lockback folding folding mechanism for safety.

Buck has been fabricating quality outdoorsman knives for over 100 years and stands behind their products. Each and every Buck knife comes with their Forever Warranty, which guarantees products are free from defects and workmanship for life or the knife will be replaced.

Perfect to toss in your back pocket, the Buck Silver Creek Folding Fillet Knife is our top pick for best folding fillet knife.

Pros

• Strong, durable Ti-coated blade
• Large lanyard loop
• Exceptional price point at around $40-50
• Many positive reviews
• Buck’s lifetime warranty

Cons

• Not ideal for big game fish

7. Buck Silver Creek Classic Fillet Knife (9″): Best Budget Fillet Knife

Blade: 420J2 stainless steel, Titanium-coated | Handle: polypropylene/rubber | Length: 9 5/8″

Rounding out our list is Buck’s Silver Creek Classic Fillet Knife. Like it’s folding cousin, this is an excellent choice when on a budget.

This knife has a flexible, titanium coated blade which is designed for corrosion resistance. The 420J2 stainless steel blade is easily sharpened and provides an excellent blend of both hardness and wear resistance. Like the Silver Creek Folding Fillet Knife, the Classic comes with a large lanyard.

The Buck Silver Creek Folding Fillet Knife also comes with a rubberized handle with a comfortable and secure grip, as well as a stainless steel guard.

Buck has been fabricating quality outdoorsman knives for over 100 years and stands behind their products. Each and every Buck knife comes with their Forever Warranty, which guarantees products are free from defects and workmanship for life or the knife will be replaced.

The Buck Silver Creek Classic Fillet Knife is our top pick for best budget fillet knife.

Pros

• Strong, durable T-coated blade
• Exceptional price point at around $40-50
• Large lanyard loop
• Injection molded sheath included, with belt clip and drain hole
• Many positive reviews
• Buck’s lifetime warranty

Cons

• Not ideal for big game fish

Why Use a Fillet Knife?

What makes a fillet knife unique is its shape.  A fillet knife typically has a thin, flexible, and sharp blade and is specifically designed to break down a fish safely and efficiently. 

Below are key tasks that fillet knives are designed to do:

1. Fillet a fish – A fillet knife is effective in removing as much meat from the bone and cartilage as possible, while portioning out to be sold or cooked.  Having a thin, flexible, and sharp blade makes maneuvering very efficient.
2. Skin a fish – A fillet knife is effective in removing the skin or scales from the meat. Having a thin knife is critical for getting close to the skin to reduce the amount of meat wasted.
3. De-bone a fish – A fillet knife also helps de-bone the fish, including removal of some of the smaller bones (such as pin bones and rib cage) from the cut fillets. A quality fillet knife should be able to cut through larger bones (including the spine) as well.

But a fillet knife is not just for fish. Like a paring knife, a fillet knife works well for any other precision tasks, including segmenting citrus fruits or skinning tomatoes.

How Long are Fillet Knives?

In general, fish fillet knives range from 4” to 10” – including blade length (CONFIRM).  We recommend using a blade length that is aligned with the size of the fish being filleted.

For example if you’re filleting a mackerel you will likely want a smaller knife than one used to fillet a tuna.  Smaller blades are often more flexible and best suited for smaller fish.  A large knife will be simply too cumbersome. 

Likewise for a larger fish, a small blade may not be long enough to fully penetrate the fish.  A knife size that is poorly suited to the fish you want to fillet may result in over compensation in some areas. And this ultimately leads to safety issues.   

If you are looking for a solid all-around fish fillet knife, consider a medium-sized knife at around 7-8” long.  A blade of this length will accommodate most use-cases with relative ease.

What Are the Styles of Fillet Knives?

In general, there are two different styles of fillet knives available on market today – German style and Japanese style.  Both share similar attributes, but there are a few key distinctions:

German Style Fillet Knives

The following are common characteristics of German style fillet knives:

• Thicker blades, particularly near the handle
• Slightly heavier due to the thicker blades
• Blades can be sharpened on both sides (“double-beveled”)
• Better suited for rocking style of chopping due to the wider blade angle
• Slightly softer steel

Japanese Style Fillet Knives

The following are common characteristics of Japanese style fillet knives:

• Thinner blade, particularly near the handle
• Slightly lighter due to the thinner blade
• Blades can be sharpened on one side (“single-beveled”)
• Less suited to rocking style of chopping due to narrower blade angle
• Slightly harder steel, allowing for longer blade edge retention

While each person may have their own preferences, both styles will fillet fish safely and efficiently. 

Based on experience, we’ve found the slightly heavier German style knives to be a bit more effective at applying downward force to cut through bones

What to Look for in a Fillet Knife?

Blade Flexibility

Blade flexibility is an important attributive of any fillet knife, as it will allow you to break down the fish more efficiently.  It allows you to better maneuver abound pin bones and backbone, and get as close as possible to the bones and skin to maximize the amount of meat removed.

Blade Hardness

In general, a knife with a harder blade with retain its edge (or sharpness) for a longer period of time.  Inexpensive fillet knives are usually made of softer materials, such as carbon steel. While carbon steel blades may provide excellent flexibility, they can be difficult to sharpen.  As a result, they may need to be replaced every few years as they won’t retain their edge.

More expensive fillet knives are typically made of stainless steel, and sometimes also include a blend of other non-corrosive metals.  This increases knife durability and allows the blade to be sharpened when needed to retain its edge – all while providing the necessary flexibility.

Knife Handle

While fillet knife handles come in a variety of materials, the most common handles are made from:

• Wood
• Plastic
• Rubber
• Synthetic

When available, we recommend a fillet knife with a soft rubber grip to minimize slippage and maximize comfort.  Synthetic handles are also recommended, as they are resistant to water and small retention.

Wood handles are more traditional, and can last a while when properly cared for.  However, they can also take on a fish smell over time.

Grip Type

When processing a fresh fish, your work station will likely be wet and slippery.  Given the sharpness of a fillet knife, it is important that it has a well-designed, comfortable grip that allows you to apply leverage safely.  A good handle should minimize slippage and give you confidence when maneuvering around a fish. 

While this is matter of taste, we prefer a simple grip.  We find that grips with pre-molded finger placements are not consistent.  Depending on the size of your hand and fingers, this could also cause strain when filleting over a long period. 

How Durable are Fillet Knife Blades?

High quality fish fillet knives typically have Rockwell hardness ratings between 54 and 61.  The Rockwell scale defines how hard a metal is, and is the standard measure to assess the strength and quality of a knife blade. 

In contrast, standard kitchen knives are slightly harder and have a hardness rating between 59 and 64.  Any hardness score above 64 is not ideal for any knife, as it means the blade is more brittle.  In these cases, the blade may actually break when in use. 

In general, the harder the blade material the more it will retain its edge. Fillet knife blades are very durable, although some blades hold their edge better than others.

But see what works for you.  Most fillet knife retailers have reasonable return policies – especially Dalstrong.

How to Properly Fillet Every Fish

Before filleting a fish, we recommend having the following items at hand:

• Standard butcher knife (for removing the head)
• 7-9″ fillet knife
• Tweezers (for removing any pin bones)
• Pair of scissors
• De-scaler (if needed)

When filleting a fish, we suggest always making small, but smooth cuts. But be careful not to puncture the organs of the fish. While you follow the same general steps for all fish, there are some exceptions depending on fish type.

The below video describes this process in more detail. It discusses how to properly prepare and fillet many types of fish – ranging from Boston mackerel, Branzino and Porgy to larger fish, such as salmon and even squid.

Please like the video and subscribe to the channel.

Conclusion

We hope this review helped you choose the best fillet knife for your needs. A fillet knife is a must-have tool for breaking down fish and portioning fillet. But like a paring knife, it can also be used for other precision tasks, including segmenting citrus fruits and skinning tomatoes.

While there is some differentiation in terms of price points and features, all of these fillet knives reviewed above are exceptional. They will get the job done reliably and safely.

Recommend another fillet knife?  Please drop us a line or comment below.

Interested in other fish-related knives? If so, check out our review of the best oyster shucking knives.