A specialty knife for skinning, cutting, and removing bones from fish.
Fish is a very delicate protein with hard and sharp bones. To best handle this combination, our fillet’s blade is our most flexible and is thin and narrow toward the tip to glide through the fish’s protein easily, while its thicker heel aids in pushing through harder and denser bones, such as the neck and fins.
Buckeye burl varies in color and grain structure and may vary from the displayed photo, as each piece of wood is unique on each of our handmade knives.
Blade Length: 8.75"
Steel: AEB-L Stainless Steel
Handle: Stabilized Buckeye Burl wood with Stainless Steel Bolster and Loveless Pins
Rockwell (HRC): 62
Read our steel and care guides to learn how to care for your knife.