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Thu Aug 08, 2013 12:49 am

What knife do you all use to filet? For the last 6 years I have been using a cheap rapala filet knife I bought at a fishing tackle shop. It was ok for catfish which I caught a lot in my old home, but now I live near the ocean and I have tried it on some salt water fish with more delicate meat and it doesn't do the best job. I was thinking that a thin/short (from spine to blade) petty would probably work well. I would like to know what some of you all use.

Fish i will probably filet in the next year: rock fish, black cod, lingcod, sand dab, trout, maybe more.

Re: FIlet

Thu Aug 08, 2013 1:35 am

Some people like a petty or suji between 150mm and 180 or 210mm. They are usually somewhat flexible, thin and take a very fine edge. Others prefer a Deba, especially if they are breaking down the whole fish, removing heads, etc. Using a Deba is a different type of skill set though since it's a thick, heavy knife, but can still handle delicate jobs, too.

I picked up a Tojiro 155mm Stainless Steel Deba; it's thinner at the spine that most Debas and is single bevel, but not hollow ground on the back for inshore fish, but I haven't gone inshore fishing since I got it :( It did work very well on beheading Rainbow Trout this year though and cleaning them!

Fujiwara Stainless or Carbon 150mm petty would probably be a good one to try to see if you like that way it works. Or get an inexpensive Deba (Tanaka and Tojiro 165mm are under $100) and see how you like that. If you are just filleting/skinning, I would look at the petty or short suji type knives.

Re: FIlet

Thu Aug 08, 2013 1:41 am

For $20 the Forschners are hard to beat. http://www.cutleryandmore.com/victorinox-forschner-fibrox/flexible-curved-boning-knife-p14699

I love my & use the Tojiro Gokujo, regularly. http://www.chefknivestogo.com/todpbokn15.html

I use the Tanaka Deba, as well. http://www.chefknivestogo.com/tanaka.html

Also, a Tojiro Western Deba. http://www.chefknivestogo.com/todpwede21.html

All depends on the fish...

Re: FIlet

Thu Aug 08, 2013 2:19 am

Ok I'm new to this forum, but couldn't help but give my free advice on this. Take it for what it's worth. I am a commercial fisherman who's has used this cheap Rapala knife for over 30 years. Filleting everything from rock fish, ling cod, to many species of sole (English, petrale, Dover, rock, sand dabs, you name it). This knife has the perfect profile and flex of any fillet knife I have ever used. If you can fillet a sole you can fillet anything. If you saw the knife the processors on the fillet lines used you wouldn't believe it. It was not more than an 1/8 inch from spine to edge probably 6 to 7 inches long, and they could fillet any rock fish, ling cod or whatever in three strokes. With Rock fish they could do around 4 to 6 fish a minute with no waste. Unbelievable. Anyway my suggestion is to use all the great info here to get that knife as sharp as possible, and find someone to help you learn the proper technique for each species you want to fillet. This is still the knife I recommend and show my friends how to fillet with. Just remember. Eat Fish!
Captain Dave

Re: FIlet

Thu Aug 08, 2013 2:40 am

Masahiro 240mm...

Forschner 8" breaking...

Very similar to Masahiro profile...
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