Rhinoreto Rubber Handled Curved Fillet Knife, 5-Inch

Last updated: August 2, 2022

Rhinoreto Rubber Handled Curved Fillet Knife, 5-Inch

Our Review Process

Don't Waste Your Money is focused on helping you make the best purchasing decision. Our team of experts spends hundreds of hours analyzing, testing, and researching products so you don't have to. Learn more.

Don't Waste Your Money Seal of Approval
Look for the DWYM seal for products that are the best in the category.
Show Contents

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.

Overall Take

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.

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.

Expert Reviews


What experts liked

What experts didn't like

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.

Overview

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.

Simplemost Media

“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.”

Simplemost Media

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.

More to explore