Boning and filleting knives

Fillet your fish like a pro with a quality filleting knife

Whether you just enjoy cooking fish occasionally or it’s high on the rotation in your household, a good quality fillet knife is a must-have kitchen staple so you can debone and prepare your fish like an expert.

A fish filleting knife or fishing knife features a thin and flexible blade that offers the perfect blend of control, precision and manoeuvrability for easily removing skin, bones, entrails and fins from a fish fillet.

Boning vs fillet knife - what you need to know

Although very similar in appearance, boning knives and fillet knives do have different uses. A flexible fillet knife is used mainly for deboning fish and has a flexible blade for ease of use whereas a boning knife removes meat from bones and is more rigid in design.

Factors to consider when buying a filleting knife

• Size and length - Tailor the blade's length and flex to fit your cleaning needs. Fillet knives are commonly available in lengths from 4 to 10 inches, allowing you to match the blade length to the size of your fish. For general use, 7 inches is a great option.

• Blade material - Most good quality filleting knife blades will be made from high quality stainless steel. Stainless steel is less prone to warping, corrosion and should maintain a sharper edge for longer (if sharpened, cleaned and stored correctly).

• Carbon steel is the second most common option and is great for maintaining a sharper edge for longer.

• Ergonomics - Choose an ergonomic handle that comfortably fits your hand and allows you to control the blade while maintaining a firm grip on the knife, even when your hand or the knife handle becomes covered in water or residue. A comfortable handle also reduces strain while a firm grip will ensure maximum safety.

• Safety features – A knife with sheath protection is the ideal way to store your fillet knife safely as it will stop hands from getting accidentally cut while reaching into a utensil or cutlery drawer. This is also a popular feature for people who regularly go away camping or boating.

• Durability – Look for quality blades made of high grade stainless steel with full tang and solid, secure handles which can handle regular use.

Best materials for fillet knife handles

• Wood - Wood is a traditional choice but can become slippery when wet. Wooden handles are also prone to drying out and cracking, especially when cleaned frequently in the dishwasher. Keep in mind that wood also soaks up unpleasant odours and can be more difficult to clean than plastic or rubber.

• Steel stainless - Steel won't tarnish, warp, or corrode even in wet conditions which is common when handling fish.

• Plastic - Hard plastic is sturdy but can also get slippery. Softer, rubber grips are less prone to slippage but can lack the rigidity needed for maintaining total control over the knife.

• Polypropylene – A commonly used plastic which provides both good grip and comfort. Durable and safe for frequent dishwasher use.

Finding the correct kind of fillet knife according to use

Always look for a fillet knife blade that's thin yet durable, holds a sharp edge, and is the right length for the fish you're cleaning. The right amount of flex in the blade is also important for ease of use.

How to fillet a fish

• Lay the fish on its side horizontally to you, make a full-length horizontal cut behind the fish ear all the way down the bone (but not through it) and follow the circular shape of its head.

• Where the top of your vertical cut ends, make another incision with the knife on the same side of the fish spine that you’re working on. Insert about 2cm deep and then slide the knife down away from the fish's head (and away from your other hand and body) following the spine along with your knife all the way to the end of the tail.

• Don’t force the knife here. Let your sharp knife slide and do the cutting.

• Go back to the start of this cut and slice again, letting your blade slide along the spine as it cuts more of the fillet away from the body.

• At this point you will have removed three sides of the rectangular fillet. You can then fold the fillet open and away from the body of the fish and slice off the remaining side, removing the complete fillet from the body of the fish.

The best filleting knife for professionals

Filleting knives with carbon fibre blades are best for professionals. Carbon steel, if maintained correctly, provides a sharper edge for longer when compared to a stainless steel blade.

Safety precautions when handling a filleting knife

• Maintain a dry clean cutting hand and knife handle as much as possible

• Dedicate one hand to the knife and your other hand to the fish

• In between cuts or when handling the fish or other items with both hands, take a moment to clean and dry your knife hand again

• Use a chopping board that helps to prevent the fish from sliding away

• Cut the fish from the head down to the tail as one hand will usually be holding the head to keep the fish in place

• Always move the knife cutting direction away from you and away from your other hand

• Don’t rush and maintain slow and steady cutting motions

Other accessories to buy with filleting knives

• Knife sharpener

• Utility knife

• Coolers

• Butchers knives

• Oyster knives

• Carving knife

• Paring knife

• Boning knife

• Knife blocks

• Scaler

Maintenance, cleaning and care

• To clean the knife, hand-wash with mild to medium strength detergent and towel dry

• Always fully dry your knife and then air dry further to prevent rusting

Brands we know and trust

We carry a range of chef knives, knife sets, steak knives, cutlery, kitchen tools and gadgets in Australia and around the world like Victorinox Fibrox and Santoku Knives. Explore the Kitchen Warehouse full range online now.

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FAQs:

Which knife is best for filleting fish?
A fillet knife is the perfect tool to remove fish skin and bones as it allows full control and precision when handling the fish.

What is the best way to fillet a fish?
To fillet a fish, lay it on its side on a freshly cleaned chopping board or flat surface and cut the fish with a specially designed filleting knife.