Knives
Filleting Knives
Boning and filleting involve removing pieces of meat from the bones that hold them together. Most boning knives have a narrow, pointed tip for working around bones and have a slightly stiff blade so that you always know where the tip is. Fillet knives are usually slightly flexible for working with delicate fish. They have a narrow blade so that there is as little drag as possible when slicing the fish. The size of your fillet knife should be proportional to the size of the fish you are working with. Small fish such as panfish, small trout, and small catfish can be prepared with a 6" knife while large fish such as salmon, tuna, and halibut will need a longer blade.The Japanese-style Yanagiba is a stiff fillet knife which is used mostly for slicing boneless fillets into bite-size pieces but is also used by the chef to break down the whole fish. The thick, stiff blade is useful for cutting through the pin bones and rib bones of small to medium size fish. Please see our section on Sushi/Sashimi knives to see the Yanagibas.
BNS-60 Boning 6", straight
This 6″ boning knife has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher’s grip. The narrow, pointed shape works easily around bones and the stiffness keeps you in control of the blade’s edge. This version has a straight blade with a slightly curved edge. Comes with a plastic butcher’s sheath for holstering the knife on your belt. Also a great fillet knife for fishermen and hunters.
BON-60 Japanese Boning 6"
This Honesuki is a traditional Japanese-style poultry boning knife/cleaver. It has a stout blade with a single-bevel edge and a stiff, pointed tip. The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones and the pointed tip allows you to remove meat around bones. 3.0mm thick blade.
DA SL-240 Slicer/Fillet Knife 9½"
This 9½” slicer is great for slicing roasts but can also be used for filleting large fish.
FK-70 Fillet Knife 6¾"
This fillet knife has a long, narrow, slightly flexible blade for filleting small to medium size fish. The up-swept handle and long blade allows it to function as a utility knife as well.
FKW-9 Yanagiba 10¼"
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10¼” version is the most common size for most fish.
FKW-9L Yanagiba 10¼"
Left-handed version of the FKW-9.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10¼” version is the most common size for most fish.
MKS-105 Mighty Slicer 10¼"
This 10¼” Slicer is a French standard for slicing or carving cooked roasts. The long, narrow blade produces thin, even slices with ease. It can also be used to fillet large fish such as salmon, tuna, and halibut.
PB-60 Boning 6", plas. handle
This 6″ boning knife has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher’s grip. The narrow, pointed shape works easily around bones and the stiffness keeps you in control of the blade’s edge. This version has a curved blade with a slightly curved edge. Also a great fillet knife for fishermen and hunters.
SF-85 Fillet Knife 8¼"
This 8½” fillet knife was designed after the traditional Japanese-style Yanagiba but with a thinner blade and a double-bevel edge as a Western modification. The long, narrow blade is slightly flexible yet stiff enough so that you are in control of the blade when working with larger cuts of meat or fish. Because of its size and shape, this knife functions well as a fillet knife or carving knife.
SKS-105 Ultimate Slicer 10¼"
This 10¼” knife features a long, narrow blade for cleanly slicing roasts or filleting fish.
SO-70 Pro Sole Fillet 7"
This extremely flexible fillet knife is the thinnest knife we make. With an average thickness of less than 1.0mm, this blade can be flexed to nearly a 90-degree angle. Perfect for filleting delicate flatfish such as sole and flounder. Because of the narrow profile and extremely thin blade, this knife is also great for slicing bite-size pieces of sashimi from a ready-to-cut section of sashimi-grade fish.
