Fish Elite 9 Inch Fillet Knife
Last updated date: November 2, 2019
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We looked at the top Fillet Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Fillet Knife you should buy.
Update as August 2, 2022:
Checkout The Best Fillet Knife for a detailed review of all the top fillet knives.
In our analysis of 128 expert reviews, the Fish Elite 9 Inch Fillet Knife placed 13th when we looked at the top 14 products in the category. For the full ranking, see below.
From The Manufacturer
Fish elite provides a fillet knife like any other. The 9 inch offset blade and enhanced grip handle offers the ultimate level of precision. The razor sharp blade is made with stainless steel, and is built to last with extreme flexibility and durability. The lanyard makes handling easy as ever. Anglers will have total confidence using this knife to fillet fish by the dozens! Finally, the sleek nylon case keeps the knife safe and protected.
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Our Expert Consultant
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
Overall Product Rankings
An Overview On Fillet Knives
Whether you enjoy catching your own fish, or purchasing whole fish from the fishmonger at the local market, a fillet knife is a useful tool to have. When you want to expertly clean and debone your fish, a sharp, exact fillet knife is a great way to make safe and accurate cuts. You don’t need to be a professional chef or a fish connoisseur to use a fillet knife either, as it’s a great tool for home cooks and professionals alike.
“A good fillet knife can be used for skinning, deboning and filleting fish,” says our culinary expert Julie Chernoff. “If you can find a fillet knife that does all three, then you’re in good shape.”
One of the specific characteristics of a fillet knife is that the blade is flexible, unlike other kitchen knives. This flexibility of the blade enables cooks to have greater control over their cuts, so that no edible parts of the fish are wasted. The flexible blade can maneuver around hard surfaces, such as bones or scales, to remove the pieces of desired flesh.
What makes a fillet knife blade so flexible? It’s all in the design. It is often made out of special steel that allows for that unique flexibility. Plus, the blades are long, usually between seven to nine inches. The thickness and width of the blade also affect the amount of flexibility in the blade. When searching for a good fillet knife, be sure to check how flexible the blade is.
“Look for a full-tang, riveted-handle knife for stability,” says Chernoff. “The blade should have a substantial shoulder where it connects to the handle for added protection from the slippery fish and to have something to brace your hand against to keep it from coming in contact with the blade.”
In order to expertly fillet a fish, begin by removing the scales of the fish with the backside of the blade. You can then remove the fins and take off all of the skin. Next, take out the entrails of the fish with the fillet knife. Be sure to wash out the space inside with water.
After that, slice the fish fully open lengthwise. You can use your fillet knife to mark the fillets on either side. Using the flexible blade of the fillet knife, take out the fillets very carefully so as not to tear them. This technique can be used on most types of fish. Remember to always use a sharp and flexible fillet knife to make exact cuts.
The Fillet Knife Buying Guide
- One of the most important elements to look for when selecting a good fillet knife is the material the knife is made out of. You want to ensure that the blade will be strong, yet forgiving. A fillet knife blade needs to be flexible but firm at the same time, allowing you to make expert cuts and remove the flesh of the fish. Some knives are made out of an incredibly razor-sharp imported high-carbon German steel and feature a hand polished edge at 14-16 degrees per side. This makes the knife highly flexible and maneuverable. Other knives are forged from a single block of high carbon stainless steel. They are then tempered to 58-degree HRC. Their blades are long and narrow, so that they are easy to move it along the backbone of the fish and remove the scales. Some knives are comprised of premium, razor-sharp G4116 German stainless steel. Their blades are curved and have the right flexibility to cut around the natural shape of fish.
- Just as important as the blade is the handle. After all, it doesn’t matter how flexible or sharp the blade is if the handle of the knife is difficult to hold. You want to ensure the handle provides the perfect grip for your hand, so that the blade is easy to control and maneuver. Look for a knife that has a luxury imported black pakkawood handle. These handles are triple-riveted, so that they provide a strong grip with comfort. You also want the knife to have an ergonomic handle. Some models have a comfortable and slip-resistant handle, with polymer grips. They are designed to ensure you always have a solid grip on the knife.
- When you have such a sharp tool in the kitchen, it’s important to keep safety in mind, especially for storage. Opt for a knife that has a protective sheath. This not only keeps the blade safe while it’s not in use, it also ensures that you don’t accidentally cut your fingers while the knife is not in use. Some knives come with a durable and lightweight sheath, designed to lock the handle for safety. The sheath has open slots that enable any water on the knife to drain, ensuring the knife stays dry and sharp.
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