Rhinoreto Rubber Handled Curved Fillet Knife, 5-Inch
Last updated: August 2, 2022
The stainless steel blade on this fillet knife is flexible and designed to resist rust. The knife is also outfitted with a rubber handle that provides an excellent grip for better control. As an added bonus, the knife comes with a protective sheath and a double-sided 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: You'll find this fillet knife is available in 5, 6.5 and 8-inches.
In our analysis of 128 expert reviews, the Rhinoreto Rubber Handled Curved Fillet Knife, 5-Inch placed 4th when we looked at the top 14 products in the category. For the full ranking, see below.From The Manufacturer
FLEXIBLE, CURVED BLADE. The non-stick coating helps the meat slide off easily. The fillet knife can be used for filleting freshwater and saltwater fish. NON-SLIP, SAFE, RUBBER HANDLE. The handle is large enough to fit all hand sizes and can be used by both left and right-handed persons. VENTED, LIGHTWEIGHT SHEATH. The ported design helps reduce weight and offers the perfect blade protection when storing the filet knife or traveling with it. EASY TO USE SHARPENER for the best filleting. The double-sided, safe sharpener uses angled ceramic plates to help you keep a sharp blade every time you use the fish fillet knife. BLISTER PACKAGING makes the fish filleting knife a perfect gift for a passionate fisherman or chef.
Our Expert Consultant
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.
