There are numerous knives in the boning knife family and the fillet knife is one of them, similarly, as the name suggests, a fillet knife is used for making fish fillets.
The fillet knife has a more slender sharp edge and a more flexible tip in the boning knife family. The knife can easily remove the scales off the fish and still keep up the excellence of the meat.
I need to go further to address the inquiry on “what is a fillet knife used for” Apart from a fish fillet, the knife can be helpful for different purposes like filleting meat, slicing fruits and vegetables, cleaning fish and salad decorating.
If you love to buy, prepare, and dine on fresh food, a fillet knife should be a staple in your kitchen. This is a totally different knife than the boning knife often found as a part of some kitchen sets. While many people confuse a boning with a fillet knife, the two are very different.
A fillet knife is a kitchen knife used for de-boning, filleting, de-scaling, trimming, skinning, and butterflying all your favorite fish and poultry. The fillet knife is highly flexible allowing you to breeze through meat and sinew between skin and bone.
The blade shape of a fillet knife allows for easy maneuvering around bone and joint. The fillet knife is pleasing to hold as it is to look at, featuring a perfectively engineered balance with satisfying heft and presence. Perfectly weighted to handle both thicker, heavy-duty cuts and more delicate detail work.
WHAT IS A FILLET KNIFE USED FOR?
Whether you enjoy fishing, or purchasing fish from the fishmonger at a local market, a fillet knife is a must-kitchen tool to have.
Now, to the question; what is a fillet knife used for? A fillet knife is used for skinning, deboning, and filleting fish. Below are other ways you can use a fillet knife;
- A fillet knife is also used to carefully clean your fish with accurate cuts.
- A fillet knife can also be used for other kitchen activities like to trim fat and skin from small game like rabbit or quail.
- As I have explained above that a fillet knife is specially designed for use on fish, a fillet knife can also be used to slice red meat into very thin slices than using a meat slicer.
- A Fillet knife can also be used to cut pieces of chicken, especially the delicate breasts.
- A fillet knife can be used to cut decorative vegetables like tomatoes, carrots and radishes into rosette shapes.
- A fillet knife can also be used to cut Citrus fruits like; oranges, lemons and grapefruits.
- A fillet knife can also be used to segment fruits and remove the pith and rind. You can also peel fruits that have a very thin skin such as mangoes and tomatoes efficiently with a fillet knife.
A good fillet knife must be flexible and lightweight so the blade can maneuver around hard surfaces, such as bones or scales, and remove the pieces of desired flesh.
Another reason a fillet knife’s blade must be flexible and lightweight is that you have control over the cuts so that the edible part of the fish isn’t wasted.
Most fillet knife blades are made up of stainless steel and the blades are long usually between 7 to 9 inches.
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CRITERIAS FOR SELECTING A FILLET KNIFE
There are numerous elements you should look out for when selecting a good fillet knife. Let’s see them below;
- Pay attention to the fillet knife material. The material determines the strength of the blade.
- Check out the flexibility of the fillet knife.
- Make sure the handle provides a perfect grip for your hand, so you can have control over the blade and maneuver without stress.
- Ensure that the handle of the fillet knife is non-slip and comfortable so you don’t cut yourself when filleting.
- Since the fillet knife is super sharp, we recommend you store the knife in a safe place or get the one that has a protective sheath and finger guard.
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JAPANESE FILLET KNIFE
Looking for the best quality boning and fillet knife on amazon? Look no further because these Japanese fillet knives below will help you do all your kitchen tasks.
TUO DAMASCUS 6 INCH BONING FILLET JAPANESE KNIFE
- This knife is very sharp, balanced, and ideal for cutting down a strip loin or trenching down a rack of lamb.
- The handle has a nice hold and also very beautiful.
- This is a high-end Japanese style (TUO) cook knife with a hammered finish and corrosion resistance that stays sharp and clean.
- Its sleek design creates unmatched control and minimal slicing resistance.
JAPANESE BONING/FILLET KNIFE
- This masterpiece of the professional kitchen is forged with an authentic Japanese AUS-10 “super–steel” cutting core to ensure flexibility and maximum edge retention without dulling or chipping.
- The angles of this blade represent the pinnacle of design and the accumulation of millennia of boning/fillet knife-making evolution.
- The military-grade ergonomic G-10 handle is immune to cold, heat, and moisture.
- Its brutally sharp and thin blade smoothly through meat and fat, creating a clean and easy separation of tissue from bone and skin.
WUSTHOF BONING KNIFE
Now that we know what a fillet knife is used for, let’s discuss a little about Wusthof Boning Knife. They are a very popular brand when it comes to boning, filleting of fish and meat.
The Wusthof Boning and fillet knives are super sharp and super smooth to use. All Wusthof boning and fillet knives will meet the needs of all home cooks and professional chefs.
Below are the best Wusthof Boning knives we recommend;
WUSTHOF CLASSIC BONING AND FILLET KNIFE
The Classic Wusthof Boning knife is one of the popular collections of the brand. The material is made up of stainless steel.
The Wusthof Classic Boning and fillet knife have a blade length of 5 inches and a fully forged full tang knife.
It also has an Ergonomic handle and finger guard for safety. You can easily complete small and big kitchen tasks with this One knife; the Wusthof Classic and Fillet knife.
Each blade of this Premium Boning and Fillet knife is beautifully stamped with the Wusthof name, so you are sure you are getting the right Boning knife by Wusthof.
Deboning chicken or turkey is a walk in the park as the blade can retain its edge 30 percent longer than other blades and it is stain resistant.
One striking feature about the Wusthof Classic Boning and fillet knife is that it has a contoured shape and perfect balance that provides ergonomic comfort during use.
The riveted handle gives the Wusthof Boning knife extra durability of use. Finally, it is hand wash recommended.
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WUSTHOF CLASSIC IKON BONING KNIFE
The Wusthof Classic Ikon Boning knife is faultless and excellent with separating meat from the bone.
The sleek and sophisticated handle of the Classic Ikon Wusthof Boning knife will give you an ultimate cutting experience that will always make you recommend this Boning knife to others.
The blade is made up of high carbon stainless steel and tempered to 58-degree precision edge technology that makes the blade 20% sharp than twice the edge retention of other models of the Wusthof Boning knife.
The Wusthof Classic Ikon Boning blade is ideal for eliminating bones in chicken or pork meat. The long narrow curved blade empowers the knife to move neatly along bones for clean cuts.
Moreover, this German-made kitchen blade set accompanies a restricted lifetime guarantee. It is likewise created to oppose corrosion and dulling.
At long last, the Wusthof Classic Ikon Boning and the filleting blade is an enjoyment to utilize, you will be astonished at their sharpness and convenience. Amazing fit in hands.
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WUSTHOF CLASSIC CURVED BONING KNIFE
The Wusthof exemplary curved boning knife is a 6 inches blade edge comprised of high carbon treated steel material.
This specific Wusthof exemplary curved boning blade has another handle plan that has a solid engineered material named; Polyoxymethylene (POM) which has a more tight sub-atomic construction to oppose fading and discoloration.
This is an extraordinary knife, turns out incredible for trimming down a pork butt.
This knife is likewise ideal for ordinary work knife, as for bitching 10 or more briskets daily, in addition to meat ribs, pork ribs.
Incredible boning knife and is dangerously sharp consistently. Holds an edge and handles brisket easily.
WUSTHOF FILLET KNIFE
The Wusthof fillet knife is a 7-inch knife with synthetic polypropylene handles that resist fading, discoloration, heat, and impact.
The Wusthof Fillet knife is razor-sharp, made up of high carbon stainless steel blades, easy to maintain, and hand washes recommended.
The Wusthof fillet knife has a very thin flexible blade that is used for deboning and filleting fish. The long narrow blade enables the knife to move smoothly along the backbone of the fish and easily removes the fish skin.
The Wusthof Cutlery is durable, crafted to resist corrosion and dulling.
Designed in the U.S. by some of the best fishing experts in the country. The Wusthof Gourmet 7-inch fillet will easily clean and bone your favorite catch.
SHUN BONING KNIFE
The Shun Premier Gokujo is the general best Boning and Fillet blade ideal for eliminating bones from fish and making slender cuts.
The shun boning knife is planned with a twofold slope level ground edge that is sturdy with a 16-degree cutting point on each side for a dangerously sharp edge pounded finish that helps discharge food when cutting.
Moreover, it additionally has a 64 layer of hardened steel that forestalls consumption obstruction. The Walnut Pakkawood handle to fit the privilege and left hand for an agreeable secure grasp.
Make the Shun knife is your go-to-blades as the length of the sharp edge guarantees you arrive at your objective and the tip is sharpened for this specific assignment.
This general best Boning and fillet blade is strongly suggested for sharpness, equilibrium, execution, and form.
It works consummately and is quick and agreeable to utilize. On the off chance that you have enormous hands, it will accommodate your grasp consummately and give extraordinary cutting-edge control.
You will cherish this blade. It’s sufficiently long, extremely flimsy yet unbending, and can get into the little spots. Superb for turkey cutting, boning, and managing a leg of sheep, and separating an entire bunny.
It is an extremely sharp and incredibly created cutting edge with an extraordinary handle feel. Wonderful blade!
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BONING KNIFE VS FILLET KNIFE
The Blade shape of the boning knife is very different from that of the Fillet knife. The Blade of the Fillet knife is thinner and flexible than the Boning knife.
At times kitchen enthusiasts get confused about the difference and similarities between boning knives and fillet knives. While some people think they are the same because they both perform the same job of deboning, a closer look shows they are a little different as we see below;
A Boning knife is highly recommended for deboning chicken, lamb, and turkey. Etc. While a Fillet knife is highly recommended for filleting fish because of its flexibility.
WHAT IS A BUTCHER KNIFE USED FOR?
What is a butcher knife used for? A butcher knife is used for breaking down cuts of meat or trimming the fat. You can find a butcher’s knife in butcher restaurants and shops.
Butcherknife has a slight curve that helps in cutting through meat. So many types of butcher knives feature grantor edges. This allows you to easily slice through meat without tearing or shredding the product
In a nutshell, a Butcher knife is used to chop raw meat.
PARING KNIFE USES
Just like every knife have their strength and is what they are designed for. The paring knife is known for performing detailed tasks like removing seeds from the fruit, used to peel of the skin of fruit easily. They can also perform the task of slicing, dicing, and chopping. Etc. If you are the type that likes to see beauty in food like a piece of art then the paring knife can help you carve out your desired design in your cooking.
Suggested ways to use a paring knife
- Hulling strawberries, trimming, and cleaning
- Coring tomatoes
- Peeling ingredient
- Deveining shrimp
- Scoring meat
WHAT IS A CLEAVER KNIFE USED FOR?
The knife is known for its intimidating large thick blade, they are generally used for butchering huge bits of delicate meat and bones, and in view of their huge rectangular edges, they can be utilized to scoop the bits of hacked meat into the pot.
The blade is planned with a thick weighty sharp edge that is impervious to rust. Its thick sharp edge can be utilized for pulverizing garlic and slashing vegetables as well.
SOURCE: FILLET KNIFE