Fillet knife recommendation

I’m in the market for a proper fillet knife. I’ve been using my kitchen knives to fillet fish and was wondering if a dedicated fillet knife is worth the investment. I know I could just do a quick YouTube search, but I’m curious to hear opinions here—especially since it will be used for species like rockfish, lingcod, and halibut that are common in this area. My max budget is $80. Thank you in advance!

Thanh

I am very happy with my Dexter knives.

Thanks Sonny. I like the dual edge style. Let me know how you like your new Toadfish fillet knife once you get it and try it out.

Thanh

Thanks Sonny. I like the dual edge style. Let me know how you like your new Toadfish fillet knife once you get it and try it out.

Thanh

The Toadfisf will be sitting next to my Bubba collection set  . I use the Dexter for filleting fish.

Love Dexter knives but after using a Victorinox kitchen knife I got a fillet one. Love my 8" Victorinox fillet knife. It's very budget friendly.

Love Dexter knives but after using a Victorinox kitchen knife I got a fillet one. Love my 8" Victorinox fillet knife. It's very budget friendly.

Thanks for the recommendation. I’m a fan of Victorinox. We use Mercer and Victorinox in culinary school. Still have my chef knife and still sharp like the first day.

Thanh

I was gifted a Mode One knife and I’m really loving it.
Looks sold out atm tho.
https://mode-one.com/products/mo-fl-006-1

Dexter or bubba. Really any knife works the most important part is keeping it as sharp as possible

I'm a big fan of this cheap and functional Dexter Russel fillet knife, apparently on sale and I guess i'm buying another:

https://www.amazon.com/dp/B0001MRYDI?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

It's small and curved blade just seems to work better to me when filleting than a longer knife.  On rockfish and trout/kokanee I don't see a need for a longer knife anyway.  Even with lings and halibut I still find it works well the way I process fish. 

For a sharpener I buy these, and 10 swipes makes it all sharp again:

https://www.amazon.com/dp/B00032S02K?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

I fillet hundreds of fish every year, and I am a rib cutter.  I keep a few fillet knives, in case one breaks.  I found some name brand (Rapala?...) fillet knives on sale up in Trinidad at the Murphy's Market a few years ago - ten bucks each.  I bought a few.  They work fine.  I also cut fish for a few seasons with a longer knife (don't know the brand) that I scored at a garage sale.  I don't feel like the brand matters much.  I aim to efficiently fillet all of the fish from a guide trip and end up with really pretty fillets, all bagged up and loaded in my guests' coolers to end the day.  If my knives are too sharp I cut myself more.  I keep them sharp enough to do the job, and I get lots of compliments on the quality of the fillets as well as the lack of meat left on the frames when I'm done.

I honestly don't really get having a fancy fillet knife, when any long blade can get you nice results.  It's more about focusing on becoming a better filleter, IMO.

I'm a big fan of this cheap and functional Dexter Russel fillet knife, apparently on sale and I guess i'm buying another:

https://www.amazon.com/dp/B0001MRYDI?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

It's small and curved blade just seems to work better to me when filleting than a longer knife.  On rockfish and trout/kokanee I don't see a need for a longer knife anyway.  Even with lings and halibut I still find it works well the way I process fish. 

For a sharpener I buy these, and 10 swipes makes it all sharp again:

https://www.amazon.com/dp/B00032S02K?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

This is a lot like the F Dick boning knife I like to use alongside a rapala classic fillet knife, both cheap and working fine for me. Even though the boning knife isn’t designed for filleting, it works fine and I often never even touch the rapala fillet knife.

Victorinox Cutlery 8-Inch Curved Breaking Knife

https://www.amazon.com/Victorinox-Cutlery-Fibrox-Curved-Breaking/dp/B0019WXEO2/?th=1

-Allen

I was gifted a Mode One knife and I’m really loving it.
Looks sold out atm tho.
https://mode-one.com/products/mo-fl-006-1

Thanks for the recommendation. I’ll keep my eyes out for it.

Thanh

I'm a big fan of this cheap and functional Dexter Russel fillet knife, apparently on sale and I guess i'm buying another:

https://www.amazon.com/dp/B0001MRYDI?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

It's small and curved blade just seems to work better to me when filleting than a longer knife.  On rockfish and trout/kokanee I don't see a need for a longer knife anyway.  Even with lings and halibut I still find it works well the way I process fish. 

For a sharpener I buy these, and 10 swipes makes it all sharp again:


https://www.amazon.com/dp/B00032S02K?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

Thanks you. That’s the second recommendations for a Dexter knife.

Thanh

I fillet hundreds of fish every year, and I am a rib cutter.  I keep a few fillet knives, in case one breaks.  I found some name brand (Rapala?...) fillet knives on sale up in Trinidad at the Murphy's Market a few years ago - ten bucks each.  I bought a few.  They work fine.  I also cut fish for a few seasons with a longer knife (don't know the brand) that I scored at a garage sale.  I don't feel like the brand matters much.  I aim to efficiently fillet all of the fish from a guide trip and end up with really pretty fillets, all bagged up and loaded in my guests' coolers to end the day.  If my knives are too sharp I cut myself more.  I keep them sharp enough to do the job, and I get lots of compliments on the quality of the fillets as well as the lack of meat left on the frames when I'm done.

I honestly don't really get having a fancy fillet knife, when any long blade can get you nice results.  It's more about focusing on becoming a better filleter, IMO.

Thank you. Will definitely take your advice.

Thanh