Victorinox Ergonomic Swiss Fillet Knife, 6-Inch

Last updated date: August 2, 2022

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Victorinox Ergonomic Swiss Fillet Knife, 6-Inch

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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.

Overall Take

This fillet knife is a handy tool for any kitchen. It can help you debone or trim meat, thanks to its pointed tip and curved edge. It also has an ergonomic non-slip handle.

In our analysis of 128 expert reviews, the Victorinox Ergonomic Swiss Fillet Knife, 6-Inch placed 3rd when we looked at the top 14 products in the category. For the full ranking, see below.

From The Manufacturer

A TRUSTED FAVORITE Preferred by both home chefs and culinary professionals, the 6″ Fibrox Pro Boning Knife can bone thinner cuts of meat and fish with accuracy. Crafted with a comfortable handle, superior weight and balance, and a razor-sharp edge that rarely requires re-sharpening, this knife is an essential tool for every kitchen. KEY FEATURES High-quality, lightweight European steel. Handle design reduces hand and wrist fatigue. Fit for removing meat and fish from the bone. Curved and flexible blade that allows for better working angle. Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size. National Sanitary Foundation (NSF) approved and dishwasher safe. CARE AND USE Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife! CLEANING Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately. While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge. SHARPENING For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best. FORMERLY FORSCHNER In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.

Expert Reviews

User Summarized Score

1,135 user reviews

What experts liked

The stamped blade is constructed of high-carbon stainless steel for superb rust and corrosion resistance, and is ice-tempered to 58 HRC for durability and toughness.The sharp cutting edge has a conical grind for a wide break point – which makes deft, agile cuts close to the bone with minimal waste.
- Foodal
The knife features an ergonomic Fibronox handle that helps the user to grip the knife firmer even when the handle is wet, making it safer to use.
- Ktchn Dad
The main feature of this knife is its black Fibrox handle which is slip-resistant and comfortable to hold. It holds quite good in wet conditions which enhance its capability to be used in camping.It is designed for a better grip for slicing around ribs and chops. This knife is comfortable and lightweight in construction.
- Best Fillet Knife Reviews
Fibrox handle is ergonomic and slip-resistant.
- Biohackers Lab
The knife is super hard and will be capable of withstanding all kinds of applications you can throw at it. We all liked the strength and we know that this company makes some of the best knives on the planet. This one isn’t different.
- Knife Guides
This product is even ice tempered so that you won’t have to always re-sharpen it. This feature sustains the sharpness longer.
- Sullivan Steak House
The Fibrox handle minimizes wrist tension and provides better grip.
- My Fillet Knife
The Fibrox handle is slip-resistant, textured, and ergonomically designed for comfort and balance during usage. This knife is NSF approved and made by skilled Swiss craftsmen.
- Knife Verge
One of the best things about this knife is its fibrox handle. It has a non-slip design and is textured, making it suitable for handling as it provides comfort and support as well.
- Fisherman's Tips
Being lightweight, this knife is comfortable to hold and do your filleting work with ease. The handle of this boning knife is slip-resistant, so there are no ways to hurt you.
- FishingsPoint

What experts didn't like

This is a specialty knife; it only has one purpose.
- Biohackers Lab
Design is obselete.
- Knife Guides
Doesn’t have a very aesthetic design that some people might love.
- Sullivan Steak House
There were some complaints that the blade is too dull to cut certain types of meat and fish.
- My Fillet Knife
However, it is recommendable for boning poultry and fish only; for bigger and sturdier meat, it is advisable to go with another type of boning knife.
- Knife Verge
Some customers have complained that the knife arrived blunt and they had to sharpen it. Some also pointed out that the knife did not retain its edge and they had to keep sharpening it to get the desired results.
- Fisherman's Tips
Does not come with any sheath.
- FishingsPoint

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.

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.

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.

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.