Rapala Stainless Steel Fillet Knife, 6-Inch

Last updated: August 2, 2022

The first thing you'll notice about this fillet knife is the genuine leather sheath with decorative engravings. The knife itself is constructed from a durable Swedish stainless steel blade that will make quick work of the task at hand. As an added bonus, the set comes with a single-stage sharpener.

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.

Product Details

Key Takeaway: If your looking for the perfect gift for the fisherman in your life, this fillet knife is your best bet.

In our analysis of 128 expert reviews, the Rapala Stainless Steel Fillet Knife, 6-Inch placed 1st when we looked at the top 14 products in the category. For the full ranking, see below.

From The Manufacturer

The Original, This series includes four blade sizes, one for every cleaning chore. Progressivley tapered, fulltage baldes of European stainless steel take and hold an ultra-sharp edge. Birch handle and a fine tooled leather Laplander sheath. Includes easy-to-use single-stage sharpener to keep blade razor sharp. Handle: reinforced birch/varnished. Sheath: genuine tooled leather. Blade: Handground European stainless steel. Actual blade length may vary slightly due to hand craftsmanship. Specifications: – Classic birch handle – progressively tapered, full-tang blade – Safety notch secures tang to brass ferule – Fine tooled leather sheath – Includes single-stage sharpener.

Our Expert Consultant

Julie Chernoff
Culinary Expert

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.

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