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Filleting Knives

Browse our range of filleting knives here. Made to last a lifetime, their thin and flexible blades are ideal for skinning and filleting without damaging even the most delicate of fish. They can also be used to prepare carpaccio. Our Kai Wasabi black flexible filleting knife is an excellent entry-level option based on authentic Japanese principles.


Which knife is best for cutting fish?

Filleting knives are best for skinning and filleting fish. They tend to feature extremely narrow and sharp blades that taper into a fine point. This makes them ideal for descaling and cutting delicate fish without causing any damage to the fish meat.

What should I look for in a fillet knife?

Firstly, the blade should be made from good quality materials. For example, our range of filleting knives include Wusthof knives with blades made from world class Solingen steel. Secondly, the blade should be narrow and flexible. Without these two features, the knife won’t be able to skin and fillet fish without causing damage. The blade should also be well balanced. Lastly, the knife handle should be ergonomically designed to provide adequate support.

Tried & Tested

Our cooks & chefs have been testing our range in our test kitchen for over a decade

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