Thread: Fillet Knife Recommendations?

So I thought I had all the knives I needed (dumb thought I know) but I find I need a dedicated fillet knife. What do my fellow fishing enthusiasts prefer?

I have a very inexpensive (under $15) Gerber fillet knife. It lives in a hard plastic sheath that contains a built in ceramic sharpener. The blade is stainless but holds a razor edge... well I would have said that before getting into straight razors, not anymore. Still, it's very sharp and nicely flexible.

I have got more use of it doing precision cutting work on foam inserts for rifle cases, but it does well with the fishies too.

I am sure you could spend a lot more and get something much nicer with more pride of ownership, but the Gerbers work. If memory serves I read that Gerber buys them from Fiskars and resells them, but I have no proof either way. My blade is completely unmarked, only the sheath reads "Gerber".

if you feel more exotic, you can try a Deba knife, it works for breaking down chicken too.

Originally Posted by Teethbrush

. If memory serves I read that Gerber buys them from Fiskars and resells them, but I have no proof either way. My blade is completely unmarked, only the sheath reads "Gerber".

Gerber is actualy a sister company of fiskars (my wife used to waor for powersentry another sister company). I own the very same fillet knife and have no complaints.

I like the Swedish MORA knife:

I've used a Chicago Cutlery fillet knife for some 35 years. Perfect for Walleye, Bass, panfish, etc. Sharp enough to cut the rib bones out of walleyes with no problems, just the right amount of flex to the blade. I have no idea if they are still made or if newer ones would be of the same quality.

Originally Posted by Hawkeye5

I've used a Chicago Cutlery fillet knife for some 35 years. Perfect for Walleye, Bass, panfish, etc. Sharp enough to cut the rib bones out of walleyes with no problems, just the right amount of flex to the blade. I have no idea if they are still made or if newer ones would be of the same quality.

current Chicago Cutlery knives are junk, I have heard the the old ones are very good.

I agree with Teethbrush, I have the exact same one and it is still razor sharp (or filet knife sharp) Sometimes a quick touch up on the built in ceramic hone. I also use the hone on my boning knife and does a great job. It's surprising that it works as well as it does for less than $20.