The 3 Best Fish Fillet Knives of 2025, Tested & Reviewed

Beyond your trusty chef’s knife, there are tons of specialized knives. Paring knives are short and rigid to expertly maneuver around fruits and vegetables, while the long-toothed blade of a serrated knife works through crusty bread or soft tomatoes without tearing or mashing. Fish fillet knives are designed to—you guessed it—fillet fish. They’re lightweight with thin, flexible, razor-sharp edges that can remove flesh from tiny bones and work around small spaces. 

While some prefer hefty deba knives to work with whole fish, many home cooks and anglers reach for a fillet knife because of its precision, flexibility, and ease of use. Unlike the thick, wedge-shaped blade of a deba, which is built for cutting through fish heads and spines, a fillet knife glides effortlessly along bones, preserving as much meat as possible. Whether you’re breaking down a freshly caught trout, skinning a delicate sole, or even tackling non-fish tasks like trimming beef or slicing ham, a good fish fillet knife can make all the difference. But with so many options on the market, varying in length, flexibility, handle design, and blade material, how do you choose the right one? I tested eight options to find the best ones for your kitchen (or tackle box).

The Winners, at a Glance

The razor-sharp blade that ends in an ultra-fine point yielded precise results, whether I was slicing between skin and flesh or navigating around gills and fins. It has a comfortable handle that your hand can grip securely and a flexible blade that’s easy to use.

The Shun fillet knife stands out with its fully curved blade and razor-sharp edge, making it the most precise and effortless knife I tested. Its ultra-sharp, high-quality Damascus steel edge glides through fish with minimal resistance, and the curved design helps maintain clean, continuous cuts along the bone.

This is a wallet-friendly option that’s easy to clean and gets the job done for occasional use. The curved tip helps maneuver around bones, and the long blade can slice between skin and flesh with minimal resistance. 

The Tests

• Sharpness Test: Before testing, I measured each knife’s sharpness three times using a professional edge tester. I averaged the results and repeated the test after using each knife to cut fish.
• Large Fish Test: The main purpose of a fish fillet knife is to break down and remove fillets from whole fish, so I used each knife to cleave a fillet off the side of a whole barramundi. After removing the fillet, I used the knife to separate the skin, noting if the knife gave me any resistance or left skin attached.
• Smaller Fish Test: To see how each knife could perform with ultra-delicate work, I filleted a whole mackerel, which is a smaller fish. I used the tip of the knife to remove the head, then removed fillets from each side, leaving behind the bones. I then used the knife to remove the skin from each fillet.
• Ease of Use and Cleaning Tests: Throughout testing, I observed if the knives were easy to use and swift to clean afterwards. 

What We Learned

Sharpness Mattered Above All

Of course, any knife should be sharp out of the box. Unsurprisingly, the sharpest knives were the easiest to work with. Whether the knife was rigid or flexible, longer or shorter, curved or straight, what really mattered was pure sharpness. A razor-sharp edge made every task easier and let me glide the blade across bone effortlessly with minimal waste. Even the most well-designed knives felt clumsy and inefficient when they lacked a truly sharp edge. While factors like flexibility and shape still played a role, sharpness is the single biggest differentiator between a frustrating experience and a seamless one.

Not All Fillet Knives Were Flexible

I had a preconceived notion that a fillet knife had to be flexible before starting this test. But after I unboxed each knife and started working with it, I quickly realized that flexibility varied widely between models. Some knives had an extreme bend, making it easier to glide along bones, while others were quite stiff and straight, more like a boning knife, which is typically designed for cutting through tougher meats and around joints rather than delicately separating flesh from bone. Fillet knives prioritize thinness and flexibility. I reached out to Cody Requejo, the chef and culinary ambassador for Seremoni, a sustainable seafood supplier, for some insights. 

“Depending on what size of fish and what cuts you need, curved knives have certain uses. I like curved knives for removing rib bones and for more detailed cuts that have a harder time getting access to,” he told me. “I think it’s personal preference.”

Beyond the shape, flexibility can make a knife more maneuverable, especially for delicate fish. This requires a certain finesse, however, and a knowledge or “feel” for where the flesh meets the skin or bone. I found that a stiffer blade sometimes offered better control, especially when coupled with excellent sharpness. In the end, the right balance of flexibility depends on the type of fish you’re working with and your skill level.

Pricier Knives Had Winning Upgrades

It may come as some relief to know that the higher-priced knives did perform better—it’s not just a matter of marketing. The premium price tag often reflects superior materials, such as high-carbon stainless steel, which not only enhances sharpness but also improves edge retention and overall durability. Knives with higher carbon content seemed to hold their edge better when I retested them after cutting fish. Budget knives typically have plastic or rubberized handles, which are easy to clean and provide a secure grip, but sometimes feel bulky and, well, cheap. Higher-end models, like the Shun, use pakkawood, which offers better weight distribution and a certain aesthetic appeal that makes the knife feel like a long-lasting artisan tool.

The Criteria: What to Look for in a Fish Fillet Knife

Above all things, a good fish fillet knife should be sharp. That’s the best way to get smooth, clean cuts without hacking away. A medium-length blade between six and 7.5 inches is generally ideal for all-purpose filleting, providing enough flexibility and reach for most fish while remaining easy to control. Look for a knife that is thin, flexible, and has a nicely pointed tip to navigate tight spots. A curved blade is also a good bet, since it can make it easy to work along contours.

Our Favorite Fish Fillet Knives

What we liked: This knife was incredibly sharp out of the box and retained its edge even after cutting through fish bones and tissue. I was especially impressed by the finely tapered tip, which navigated around tight spots and made precise, delicate cuts. The blade’s flexibility let me effortlessly glide it along the backbone with little waste. I found that the slightly curved shape naturally followed the contours of the fish. The handle, made from durable and smooth polypropylene, provides a secure, comfortable grip, even when wet. Whether working with small mackerel or larger barramundi, this knife delivered an unbeatable combination of sharpness, agility, and comfort.

What we didn’t like: The price is high for the average person who may not need to fillet fish often. 

Key Specs

• Blade length: 7 inches
• Blade material: High-carbon steel
• Blade Flexibility: High
• Handle length: 5 inches
• Handle material: Polypropylene with steel rivets
• Weight: 5 ounces
• Out-of-the-box sharpness average: 66
• Post-testing sharpness average: 68
• Cleaning: Hand-wash

What we liked: The sharpness of the blade genuinely surprised me. I didn’t have to apply much pressure to slice right through bones, fins, skin, and scales. Even though the sharpness rating from the tester was higher (meaning it was less sharp) than the Wüsthof, it felt sharper due to the curved design. A blade with extreme curvature naturally follows the shape of the fish and is designed to glide the edge along from tang to tip, cutting through without much pressure and providing expert-level results. 

What we didn’t like: The blade is not flexible, requiring a bit more finesse to work around tight spaces. I don’t make a habit of handling knives with wet hands, so I had no issue getting a secure grip on the handle, but it could be slippery when wet. Curved blades like this one aren’t as easy to sharpen and will require a bit of practice. 

Key Specs

• Blade length: 6.5 inches
• Blade material: VG-MAX steel with folded Damascus cladding
• Blade flexibility: None
• Handle length: 4.5 inches
• Handle material: Pakkawood
• Weight: 4.2 ounces
• Out-of-the-box sharpness average: 105
• Post-testing sharpness average: 120
• Cleaning: Hand-wash

What we liked: Most people probably don’t need a top-dollar fish fillet knife, and the Victorinox comes at a low-enough price that you can pick one up just to have on hand. The slightly curved tip was useful when maneuvering around small bones, and the length of the blade was more than adequate to remove fillets from the body. The plastic handle and stainless steel construction are unfussy to clean.

What we didn’t like: Though the handle is five inches long in total, a bulky thumb guard and rounded butt give you an effective 3.5 inches of hand space. Larger hands might find this to be a tad uncomfortable. There were a few spots where the knife struggled to make clean, effortless cuts due to sharpness. The middle-of-the-road sharpness meant I had to apply more pressure than I would have liked as well, which sometimes led to jagged edges and excess meat left on bones.

Key Specs

• Blade length: 8 inches
• Blade material: Stainless steel
• Blade flexibility: Medium
• Handle length: 5 inches
• Handle material: Plastic
• Weight: 3 ounces
• Out-of-the-box sharpness average: 145
• Post-testing sharpness average: 187
• Cleaning: Hand-wash

The Competition

• Zwilling Pro Fillet Knife: This is a very good knife with decent sharpness and excellent flexibility, though it was outperformed by our winners. The price is on the higher end. 
• Dexter-Russell P94812 Fillet Knife: The blade was stiff and dull, even when fresh from the box. This resulted in less precise, messy cuts. Couple that with a thumb guard that sticks out and prevents you from getting a good horizontal slice when skinning, and I had to pass.
• Rapala Fish ‘n Fillet Knife Classic: I didn’t find the wooden handle to be all that comfortable to hold. The blade made a mess of fillets.
• Global G-30-8″ Flexible Swedish Fillet Knife: While this knife is decently flexible and lightweight, the length makes it tricky to work with.
• Misen 7.5-inch Fillet Knife: This knife didn’t impress me with its sharpness, flexibility, or design, and it offered middling results.

FAQs

What is a fillet knife good for besides fish?

Thin and flexible, a fillet knife is a great option for removing silver skin and unwanted bits from chicken, beef, or pork and other proteins. You can use your fillet knife to get translucent slices of prosciutto or other cured meats if you don’t have a slicer. In a pinch, you could use a fillet knife to do delicate work on fruits and vegetables. 

What’s the best way to clean a fillet knife?

None of the knives in this test recommend cleaning in the dishwasher, and I wouldn’t recommend it either. To clean the knife, simply wash with soapy water and dry with a clean towel.

What is the best fillet knife sharpener?

If you’re considering purchasing a fillet knife, it’s likely that you’re serious enough about your cutlery to have some idea of how best to sharpen. We prefer whetstones for sharpening, and a 1000/6000 grit stone should do nicely for returning your edge to razor-sharp.

Why We’re the Experts

• Taylor Murray has worked in food and food media for over 10 years, including in award-winning restaurants like Eleven Madison Park. She has written extensively for Serious Eats. (Check out her reviews of carbon steel pans and carving boards.)
• Taylor tested eight fillet knives, using each to fabricate mackerel and barramundi. During testing, she evaluated each knife’s sharpness, usability, and design.