Fillet with Mahi-Mahi

The Fillet

The fillet knife traces its origins to European fishing villages, where craftsmen developed long, thin, and flexible blades to efficiently process fish for market and preservation. Over time, the design spread globally and evolved with stainless steel and ergonomic handles, becoming essential in both commercial fisheries and home kitchens. Can also be used as a boning knife.

The Specs:

Blade Length: 8"
Blade Thickness: 1/16" with a distal taper to allow for flexibility
Overall: 12"

Mahi-Mahi patterned Micarta with Blue G10 pins

Nitro-V Stainless Steel

Heat Treated and Tempered to ~60 HRC

Leather Blade Cover Included