Whether you are a professional Chef, food competitor, or an everyday chef, one thing is a given. Your knife should be your best friend in the kitchen. But… which is the best fillet knife to use. Have you ever really thought about what are the best qualities you would look for in a knife? The truth is, each chef has their own preference of what they would like to see in a good fillet knife but all agree on specific features. There is no exception when it comes to fillet knives. Certain things are specifically required when looking for the best. I know as I have studied them extensively and can tell you that there are some big differences in them.
Regardless of the type of cutting required, though, we all want a knife built with good craftsmanship, comfortable to use, and one that performs well. These features are a game changer for practically any kitchen usage, but there might be more specifics you would want in a good fillet knife. I guarantee that this review will help you choose the best fillet knife for your needs.
There are so many options available that it is difficult to choose the one and with so many brands available to choose from, there are ultimately many options for you to pick from. If you’re ready to buy, let’s consider what exactly you would look for in a fillet knife.
Table of Contents
- What to Look For in a Fillet Knife
- Fillet Knife Reviews
- Best Fillet Knife Conclusions
What to Look For in a Fillet Knife
The fillet knife has the distinction of being the go-to blade when making exact cuts of meat, especially fish. On a whole fish, it can separate the fillet from the ribs, the backbone, and even the skin without damaging the delicate flesh. Even for the off-the-cuff chef, a good fillet knife is an essential tool in the kitchen and a must have for anyone who enjoys making their own Sushi.
Good Balance and Ergonomic
Most chefs would look for a knife that is perfectly balanced as well as the way it feels in your hand. Many will choose the best steel such as stainless because of the durability. A good fillet knife should be geared for use with both hands for those who are left handed as well.
In addition, it should be flexible but with some stiffness towards the handle which is best for a good thin cut. The rigidity gives better control while slicing. The blade should also give you a minimal slicing resistance.Some are built with inexpensive steel that doesn’t hold up to tough cuts of meat and bends too easily for what the cut is. It causes a bad cut on the edge and dulls the knife very easily.
A knife that is fairly lightweight is also a plus as this aids in better cuts of the meat, especially when cutting fish filets or deboning a large fish. While heavier ones tend to feel more sturdy, they tire my hands when it comes to slicing tough ingredients like carrots or sinewy meat.
Fillet Knife Reviews
An added bonus is the leather sheath with a black riveted handle that comes with it. Several manufacturing steps are required to get this knife perfect including some robotics for precision. Old world craftsmanship balanced with German computer guided equipment combine to make this knife the best in uncompromised quality. In addition, the company also uses the finest and unique blend of steel which only adds to this knife’s charm. Each blade is individually tempered, which enables them to hold the sharp edge for a long time without the need to be sent for maintenance. This knife also has a special angle unlike many other of its kind. It tapers from the backbone of the knife to the edge to allow for a durable, yet very sharp cutting surface and points from the handle to the tip to give flexibility as well as strength. This knife is well worth the price as it did all that was promised. I am very satisfied with this knife. I guarantee that you will enjoy all of its features.
I was really excited to see this quality of a knife at this price. By far, the selling points warrant the amount you have to pay. The overall feel of this knife fits well when filleting. I was able to get a good clean cut with very little effort. The balance has the right amount tip to handle and plenty of flex to maneuver closely around even small bones and sinew. However, I do not think this knife is designed for the dishwasher. I personally hand wash mine to protect the finish. Overall, though, I recommend this knife as the best value. The features of this knife are comparable to the Wusthof but not as pricey.
The knife came fully sharpened and did not become dull with extensive use. I especially liked the grip on the handle although with texturing, it was difficult to clean. In addition, this knife only came in one size. Other than those the knife was good quality at a budget price so well worth it to buy.
As far as rating this knife against the first three, though, the quality is not as robust as say the Wusthof-Classic. I would tend to pick one of the others for quality. This knife just doesn’t have the quality features. I did like the feel of the handle while cutting. Seems to be balanced well but I would like to see more features for the price.
I would say this knife would be excellent for a fisherman who needs to clean on the spot. I am not sure it would do as well a job in a kitchen for an experienced chef or a competitor. The cut and fillet was just not as precise as on the Gladiator or the Diastrong. For the price, it was not clearly the best compared to the first three in quality or performance but would be useful for fast filleting such as on a fishing expedition. It would be excellent for that or for a novice at filleting fish. However, I have to interject a word of caution. The blade is extra sharp and very fast, so it is difficult to get an accurately sliced fillet.
Best Fillet Knife Conclusions
The best, overall for me was the Wusthof-Classic for the quality, craftsmanship, and how well it performed .The grip was fantastic and being able to use it with either hand was a plus. It was well balanced as far as weight was. Fairly lightweight but sturdy for heavy jobs and sharpness was spot on. I also liked the Dalstrong Gladiator. It didn’t cost as much as the Wusthof-Classic but carried many of the same features and performed quite well. Balance was also spot on for me and also ergonomic. Accuracy was also spot on. It was the best for value at a low price.
As far as the cordless knife, it was awkward but got the job done in a very short time. I can’t say it was as accurate as the first two but it did take less time so it would be good if you were in a hurry to get the job done. However, dealing with the charging was a hassle. It did not stay charged very long so that delys getting finished if you are in a hurry.
I would recommend the regular good quality knives over the electric one because of the bulkiness of it. It was not as lightweight as the others so that slowed my accuracy down in cutting fillets. The last two were also good knives for the money. Depending on your budget or the job you are looking at when choosing a knife, you can’t go wrong with any of these. My personal choice would be the Wusthof – Classic even if it was the most expensive. All of the featured claims were very accurate for me when testing. I would also recommend the Dalstrong Gladiator for the same features as the previous but at a more reasonable price.