Best Fillet Knife Reviews 2020

A fillet knife isn’t a budget-breaking item, so one should endeavor to invest in the best that’s available; you can be sure that you get good value for your money. Browsing through the wide variety of fillet knives available, we saw that a good model can be gotten between the range of $10 and $50.

To say that the models in the lower range are inferior would be incorrect. This is because the price of any product is determined by a variety of factors that include material, size, design, and brand, amongst others. However, there are cheap fillet knives lurking the market as well; we don’t advise that you bother to even check them out because most aren’t durable, functional, or versatile.

A fillet knife is different from the regular kitchen knife because it is task-specific. If you were to use a regular kitchen knife to clean and fillet your fish, you would have so much stress and fatigue at the end of the task. There are features that every good fillet knife should have, and some of them are listed below:

• Type and Size of Blade – Different types of knife blades work well for different tasks. So, determining the most regular chores you’ll need the knife for, should inform you of the type of blade to select.
• Quality of Blade Material – This affects the functionality and durability of the knife.
• Sharpness – Check how sharp the knife is or how long it stays sharp, and how often you need to sharpen it.
• Flexibility of the Blade – This determines the size of fish it can be used for, and the cuts and holes it can make.
• Handle – This affects how long you can use it comfortably without fatigue.
• Manual or Electric – This also affects performance and the bulk of task it can perform with ease.

How do these features determine the performance of your purchase? Let’s go into greater detail of the benefits of these features.

Every knife consists mainly of a blade and a handle, and these two components are the most important parts of the knife.
A good fillet knife should have an ergonomic handle; this is because the handle determines how easy it is to use and how long one can grip it comfortably. Filleting fish or any kind of meat is a slimy chore, so a slip-resistant handle is key for any fillet knife. Most good models have handles that are contoured and patterned to fit the hand comfortably, and are made with soft material that won’t become slippery with use. This design ensures that the knife is stable as you use it and won’t slip from your hand as you work. It also allows you to hold the knife for a longer while without fatigue.

A fillet knife should have a blade that’s flexible so that it can bend to be able to cut through the fish. The size of the fish you most regularly work with should be considered before you choose a knife, as well. This is because the flexible blades are usually better for small fish; the maneuverability is just right for them. But when it comes to large fish, you don’t need a knife that’s too flexible. You’ll need a knife that’s firm enough to cut through the large bulk and rib bones. Remember that fillet knives aren’t used for filleting fish alone; they’re also used for deboning all kinds of meat and shaping/seaming them. So, the firm or semi-flexible blades are ideal for tough and bulky cuts of meat.

A good fillet knife should also have a blade that’s not corrosive, because it will frequently be in contact with kitchen oils, salt, water, and other substances that can corrode metals. So how do you know this from an object that’s shiny on the display shelf? Thankfully, most trusted brands have online sites, and on these there are reviews from verified purchases. This is a good place to get information about vague features like this.

The choice between an electric and manual fillet depends largely on the volume of work to be done and the frequency thereof. An electric fillet knife helps you handle a large bulk of filleting, and functions with electricity from either batteries or power outlets. If you’re just an occasional fisherman, a home chef who works with fish occasionally, or one that doesn’t bother with deboning meat of any kind, it’s advised that you get a manual fillet knife. In the same vein, a commercial fisherman or a seafood restaurant would need an electric fillet knife. This is because the electric models help to make short work of that sink-load of fish or other meat that’s needed for the day’s menu. It’s just all about convenience and speed.

The blade of a fillet knife has to be sharp, as this affects the precision and ease of its performance. It’s true that there’s no knife that will remain as sharp as it was at purchase, some weeks or months down the line. But you need to have a knife that doesn’t get dull too soon. For heavy-duty and frequent use, some models have interchangeable blades (they either come with purchase or can be bought separately). This is a good feature because you won’t need to stop your work and go to sharpen your knife; all you do is change the blade and continue your work. As with the issue of verifying the level of anti-corrosion of the blade you’re considering, the longevity of the sharpness can also be confirmed from reviews.

The cleaning and maintenance of a fillet knife is no different from that of a regular kitchen knife. Most knives are recommended for hand-washing only and some brands even go as far as including care and maintenance on their sites. You would do well to read those guidelines, because it will enhance the durability of your purchase.