Fish fillet knives – Buying Guide, Reviews, and Comparison
If you don’t have enough time to go through the whole guide but still need a suggestion for a good fish knife then the following short paragraph should provide all the information you require. The Mercer Culinary M23860 scored top marks in all the fish fillet knife reviews we’ve consulted primarily due to its exceptionally sharp cutting edge made possible by the use of high carbon steel. This doesn’t come at the expense of flexibility, however, since this knife’s blade is thin enough to bend and follow the contours of a fish’s body for flailing. This process is further eased by the M23860’s ergonomic handle, which will allow for a good grip from multiple angles, helping you perform the tricky maneuvers required for obtaining the thinnest fillet. If the Mercer product is unavailable in your area, the Morakniv M-11892 will make for an equally viable pick.
3 Best Fish Fillet Knives (Reviews) in 2020
Finding the best fish fillet knife can be a difficult process when there is such a vast array of options available. To help you make the best decision possible, we’ve taken the time to read through hundreds of web reviews and limit down our selection to just a few exceptionally nice things for your consideration.
1. Mercer Culinary Millennia Narrow Fillet Knife
Because of its long and thin blade, this Mercer Culinary device is great for flailing and slicing through fish of large to medium size, but it is also versatile enough to be used with smaller fish with good functionality.
The blade is made of high carbon Japanese hard steel, which ensures outstanding cutting performance as well as exceptional edge retention, which means you won’t have to sharpen it as frequently as you would with softer knives (we feel the need to mention that it also comes pre-sharpened to a very fine edge).
Its thin and narrow blade provides adequate flexibility to bend for horizontal cuts, such as when flailing or slicing small fish, without needing you to make any awkward hand movements. Although the blade curvature is not very prominent, it does curve sufficiently towards the (quite pointed) tip to allow for precise cutting.
Your hands will appreciate the extra comfort provided by the composite handle, which is constructed of robust polypropylene wrapped in soft Santoprene for further durability. This knife’s ergonomic design, which includes well-defined curves and textured finger grips, provides for excellent dexterity, which will come in handy when you’re slicing those tiny, vertical slices of fish.
2. Mora Unisex Outdoor All-Round Knife
Norway, Sweden, and Denmark are well-known for the superb quality of their fish knives, and this Morakniv product lives up to that reputation. It makes use of 12C27 stainless steel, which, when correctly sharpened, may be as effective in cutting as high carbon variants while also providing good corrosion and stain resistance.
When fully extended, the blade is 6,1 inches in length and may be used easily with most sorts of fish, although it is particularly effective with medium to large-sized species. Although the edge has a tiny curvature, it will be simpler to create “circular cuts,” which are essential for slicing through soft tissue, and the sharp point will be effective for penetrating even the toughest scales.
Due to the thin blade thickness of only 0.07 inches, it won’t be difficult to bend the blade for correct horizontal cuts, and the high friction handle will ensure that the knife doesn’t slip even when the hands are slippery or when the grip is relaxed. Because a tight grip always results in decreased hand control, this further improves accuracy.
Interesting aspect is that the very ergonomic, curved handle has been coated to reduce odor retention, which is really handy in a knife that is intended to be used exclusively for cutting fish. In addition, the device comes with its own sheath.
3. Rapala NK03039-BRK Fish N Fillet
This Finish model is distinguished not just by its beauty, but also by its cutting power, which is very impressive. The wonderfully formed birch varnished handle and genuine leather sheath, both of which are embellished with classic Finish designs, lend it a sense of distinction in any kitchen setting.
Rapala is a company that specialized in fish cutting knives and has already established a reputation among chefs and fisherman alike. Upon reviewing the remarks, it appears that the Rapala 7 does not disappoint. According to one buyer, the knife arrives “sharp enough to shave with,” and the extra-hard stainless steel that it is made of should allow it to maintain its sharpness for an extended period of time.
The slightly curved full-tang blade (which extends all the way to the back of the handle for increased robustness) makes it simpler to cut through soft tissue with quick, elliptical movements. In order to be as effective as possible when delivering the initial thrust through the fish’s spine at the start of the fillet-making process, it must, of course, be finished with a fine point.
The handle is not only visually appealing, but it is also ergonomic, as a consequence of decades of experience in the design of fish carving knives. When cutting precision cuts, it is equipped with a thinger notch near the point of balance, which makes it simpler to rest the blade on your pointer while moving the blade around.
Guide to Purchasing
If you want to get the greatest fish fillet knife, it should be a perfect marriage of high-quality material and fine shape, and it should be made expressly for the job. It is possible to complete the task using a more general-purpose knife, but a dedicated device will always surpass it. A few of the characteristics that distinguish good fish knives for their intended use are highlighted in the following section so that you will know what to look for when looking for one.
A particularly sharp knife will be required for slicing through the delicate tissue of a fish in order to obtain fillets. Most steels that have a high degree of hardness (you can find steel hardness tables online if you’re interested in learning more) produce a sharper edge that is also easier to keep in peak condition for a longer period of time.
High-grade stainless steel or high-carbon steel are typically used in the production of fish fillet knives in order to provide the best possible hardness. Stainless steel, while not as durable as high carbon steel, tends to be more resistant to corrosion and the black staining that comes after prolonged contact with fatty substances. If you settle on high carbon steel, ensure sure it has been treated to be stain resistant before you use it in your project.
High carbon steel is typically used in the construction of swords because it can be honed to a razor-sharp edge. When you need the blade to follow the contours of whatever you’re slicing through — for example, when flailing a fish — the rigidity of the blade can be an inconvenience.
The blade’s form
Generally, the problem of low flexibility with fish knives is overcome by using the right shape for the knife. When compared to a conventional chef knife, their blade should be both narrower and thinner, which will ensure that there is less material to provide resistance when bending.
A small blade will also travel more easily through the mushy, sticky flesh of a fish, making the entire procedure more efficient and less tiresome for the fisherman.
When slicing into soft tissue, a slightly curved edge is ideal because it tends to follow the elliptical movement we often make while cutting, so boosting the efficiency of our pulls.
Proper fillet cuts necessitate a great deal of skill and knife control, thus the handle should be designed to be comfortable to hold. Rounded, fluid lines tend to be the most comfortable for the human hand, but the ideal design is always the one that makes you feel the most comfortable.
Furthermore, because it will frequently be covered in slippery fish fat, it must have some type of striations to provide better grip and reduce slippage.
Charles Reynolds is an engineer from New York University with a passion for fishing. His earliest memories of fishing go back to the days spent on the lake with his grandfather who taught him the sport. Reynolds spends a large part of his holidays fishing with his son and passing on the skills to the little one.