Fish Fillet Knives

A fillet knife is the one knife where flex is the whole point. The blade has to bend along the ribs and follow the spine, lifting the fillet in one pass instead of sawing it into three pieces. Everything here is hand-forged in our Memphis, Tennessee workshop.

How much flex you want

Soft flex suits panfish and trout, where the frame is delicate and the blade needs to ride the bone. Medium flex is the all-rounder and handles walleye, bass and most saltwater fish. Stiff blades belong on large fish and heavy work where you are cutting through rather than around. A blade that flexes too much on a big fish just wanders.

Length by fish size

Six inches for panfish and trout. Seven to nine inches for walleye, bass and most inshore species. Nine inches and up for salmon, big catfish and offshore fish. A blade that is too short forces you into multiple passes, and every extra pass is where the flesh tears.

Steel and the wet problem

A fillet knife spends its life wet, often in salt. Our Damascus is 1095 and 15N20 hardened to 58 to 60 HRC, which sharpens beautifully and holds a very keen edge, but it is carbon steel and it will spot if you leave it in a sink overnight. Rinse it, dry it, oil it. If the knife lives on a boat, the 440C stainless blades are the more forgiving choice.

Handles that stay put

Wet hands and fish slime defeat a smooth handle. Micarta and textured G10 hold grip when everything else is slick. Wood looks better and needs a firmer hand.

Questions people ask

Can I use a fillet knife for boning meat? Yes, a stiffer one. A soft flex blade will fight you against a beef bone.

How sharp does it need to be? Sharper than any other knife you own. A dull fillet knife tears the flesh and costs you yield. Strop it before each session.

Is a sheath included? Check the specification table on the product. Most fixed-blade fillet knives here ship with leather.

Can I have it engraved? Yes, in house before it ships.

Related: all fishing knives, care and sharpening.

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