SINCE 1896
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Fillet Knives

Due Cigni's Finest Collection of Fillet Knives

Made In Italy

Established 1896

Limited Lifetime Guarantee

Explore Knives For Any Use

Italian Stainless Steel Fillet Knives FAQs

What is a fillet knife?

A filleting knife has a flexible blade and is long and slender. It features a sharply pointed tip and an extremely sharp edge for piercing through skin and complex bone removal procedures. It resembles a boning knife in appearance, but the blade is thinner and more flexible. It also provides an excellent feel for finely cleaning pin bones from fillets. They also have a minimal drag, making them perfect for removing the skin from meats and big vegetables.

The thin, flexible blade is ideal for removing bones from fish without hurting the delicate flesh. They vary from ordinary knives in that they cut horizontally rather than vertically through food, allowing chefs to cut around the backbone of whole fish to create beautiful fillets. Filleting knives are useful for a variety of fish-related tasks, so they’re ideal if you like to experiment with new recipes.

What makes a good filleting knife?

Many factors contribute to a good filleting knife. First, the blade must be made with strong material that will last a long time without rusting. Second, the blade needs to be flexible and thin to slice through a fillet with ease and create precise cuts. Next, the blade’s edge needs to be sharp to pierce the fish and remove the delicate fish bones. The length of the blade matters too and should be suitable for the size of fish. Finally, the handle needs to be comfortable and allow for a firm grip.

What is special about a fillet knife?

What makes a fillet knife special is its ability to remove the meat of the fish from the bone. It’s also useful for scraping off the scales and removing all of the internal organs. Additionally, the knife can de-bone, fillet, and remove the fat from other meats besides fish such as chicken. A fillet knife can even serve as a substitute for a meat slicer for extra thin cuts of meat. Lastly, the knife can also cut, slice, and peel fruits and vegetables.

What is the best length for a fillet knife?

Fillet Knives are usually 6″ to 10″ in length. The length depends on the size of the cook’s hands and the length of the fish. If possible, it’s best to have a variety of fillet knives available to cut different-sized fish. However, if you do not cook fish often and only need one knife, pick a 6 to the 7-inch blade as these are the most versatile and easiest to handle.

What kind of knife is best for filleting fish?

A specific filleting knife is the absolute best option for filleting a fish, but in a pinch, a boning knife can work as well. As fillet knives are made for the purpose of cutting and filleting fish, they will do the best job with the least amount of work or effort.

Are fish fillet knives different than other knives?

A fish fillet knife differs from a regular kitchen knife. Its blade, which is more flexible and lightweight than others, allows you to separate the flesh from bone quickly.

Is a boning knife the same as a fillet knife?

No, while boning knives and fillet knives appear to be the same, they are not but very close. For starters, a boning knife is stiffer and heavier than a fillet knife. The latter provides greater flexibility while weighing less. Second, boning knives are used to extract meat from the bone, whereas a fillet knife is used to cut fish.

Third, fillet knives are often longer than boning knives since they must cut through a whole fish. Boning knives are 5 to 7 inches long, whereas fillet knives can be up to 9 inches long. Finally, fillet knives are only used to cut fish, whereas a boning knife can be used to cut both meat and fish.

What is the difference between a filleting knife and a boning knife?

Although fillet and boning knives are very similar, a boning knife is designed for any animal with bones, while a fillet knife works best for fish. Fillet knives are often a couple of inches longer. Furthermore, fillet knives are more flexible and lighter than a boning knife to serve different purposes.

Why would you want to use electric fillet knives?

Electric fillet knives eliminate the majority of the labor involved in cleaning fish. They have two thin blades positioned side by side on the knife’s handle, similar to reciprocating saws. One blade pushes forward while the other pulls back when the knife is turned on. This allows the knife to cut through skin and flesh without exerting too much pressure on the blade, allowing you to keep control of the knife during the cleaning procedure. If you plan to clean a lot of fish, they’re a good pick.

What are cordless fillet knives?

Most electric fillet knives plug into the wall just like other kitchen appliances. With a cordless fillet knife, you do not need to worry about a cord that limits your moving ability. However, you will need to replace the batteries or charge the utensil before use. These options are also easier to clean as they do not have a cord.

Is there such a thing as buck fillet knives?

Yes, buck fillet knives do exist, and they are made to use in the wilderness. Some of them are foldable, making them perfect for camping and hunting. Also, many include a thermoplastic handle perfect for an easy grip and washing outside. The knife can be used in the kitchen, but it’s designed for outside use.

Can you use a fillet knife to trim a brisket?

Yes, a fillet knife can trim the fat and gristle off a brisket before cooking. The meat can be trimmed with a fillet or boning knife, which are thin and sharp. Fillet knives have a longer blade with a sharp tip, which can produce tiny slices. The knife also has a lot of flexibility, which is great for working in tight spaces.

What is the best way to sharpen fillet knives?

Start by placing the stone on a flat surface. Hold the knife blade at a 20 degree sharpening angle across the whetstone with one hand. To drive the blade down on the stone, use the first four fingers of the opposite hand on apply mild pressure to the blade’s edge. Pretend you’re slicing a small layer on top of the whetstone in a rapid and precise stroke.

In one direction, move the fillet knife forward. There is no need to go back and forth. To the other side of the knife, flip it over. Make the same action as before, except this time from the stone’s farthest edge towards you. When doing this, be careful not to cut yourself with the knife. Repeat steps 3 and 4 times to sharpen the knife thoroughly.

Why are stainless steel fillet knives the best fillet knives?

All fillet knives should be made with corrosion-resistant material. A high-carbon stainless steel blade will keep it in good shape even if your knife gets wet. Although low-priced blades claim to be constructed of stainless steel, you’ll discover that they’re less brittle and lack the high-carbon content of higher-end knives. These will corrode and lose their sharpness more quickly.

What are the top-rated fillet knives?

Wusthof makes very respectable fillet knives, as do Zwilling. However, with these knives, you are paying for the name. With a Due Cigni knife, you are paying for quality and variety.

What are the best fillet knives for panfish?

For panfish, you want a fillet knife with a bit of a curve on the blade and a comfortable handle with grip support. Additionally, choose a blade made with treated stainless steel to prevent the blade from absorbing odors. Also, ensure the knife comes with a sheath for safety for you and the knife.

What are the best saltwater fillet knives?

A saltwater fillet knife should be a general-purpose fillet knife and on the smaller side if you plan to cut small bass or mackerel. For larger fish like haddock, tuna, or salmon, you will want a longer knife, such as a seven inch or longer. Moreover, pick a fillet knife that can travel well with a sheath or the ability to fold.

Next, make sure the blade uses stainless steel to fight corrosion and rust. The blade should have a slight curve and a sharp point to make cuts easier. Ensure the knife has a comfortable and gripping handle as many saltwater cuts are very wet and slippery. Last of all, make sure the blade has enough flex to work with the fish.

High-quality fillet knives vs. cheap fillet knives

Price may not determine a high-quality knife from a cheap knife. Instead, check into the brand. The right knife has more precision, less waste, and is safer. Check a high-quality knife by looking at the blade thickness, which should be thought of as a fillet knife.

Next, a high-quality knife will use stainless steel, carbon steel, cobalt, titanium, or tool steel. High carbon stainless steel and stainless steel are the most durable, easiest to maintain, and last the longest. Finally, make sure to do a sharpness test using either paper, onion, or tomato. Attempt to cut each and see if the knife tears the food or cuts. You want a knife that cuts, not one that tears, to get a high-quality knife.

Why purchase a Due Cigni fillet knife?

Due Cigni knives are ready to help in the kitchen and make cooking an enjoyable experience. Our fillet knives offer high-quality and stay within budget. Enjoy the pleasures of Italian cooking with knives from our family to yours. Our knives include a warranty to show our commitment to providing exceptional products.

As our knives are made in Italy, you can enjoy the best quality with balanced knives and offer versatility to make cooking a pleasurable experience. With an assortment of options, find the right fillet knife for any job and have beautiful fish on your table.