Handmade Fillet Knives

Made for clean, controlled filleting — our handmade fillet knives are built to glide along bone and skin with minimal tearing. Expect flexible cutting performance, secure grip, and a finish that looks as good as it works.

Want a different style? See our boning knives for heavier breakdown, or browse chef knife sets for all-around kitchen prep.

Handmade Fillet Knives Built for Clean, Precise Cuts

Precision Handmade Fillet Knives for Clean, Controlled Cuts


Our handmade fillet knives are designed for anglers, chefs, and home cooks who need
maximum control, flexibility, and accuracy when working with fish and delicate proteins.
Each knife is crafted to glide cleanly along the bone, reducing waste and improving efficiency.

Designed for Filleting, Skinning, and Detail Work


Unlike heavier blades, a fillet knife must be thin, balanced, and responsive.
Our fillet knives are built to handle fine tasks such as skin removal, trimming,
and portioning — whether you’re working with freshwater fish or saltwater catches.


If you’re looking for heavier outdoor blades, explore our
gut hook knives
or rugged
Bowie knives
for field use.

Blade Geometry and Materials That Matter


Each fillet knife features a narrow, flexible blade profile that allows precise cuts
without tearing delicate flesh. Depending on the model, blades are forged using
high-carbon steel or patterned Damascus steel for durability and edge retention.


For kitchen-focused work, you may also want to browse our
chef knife sets
or professional
stainless steel chef knives.

Built for Comfort and Control


A fillet knife is only as good as its handle. That’s why our designs focus on
secure grip, balance, and fatigue-free handling. Whether you’re processing
multiple fish or preparing a single meal, these knives are made to stay comfortable
in hand.

Part of the JW SteelCrafts Handcrafted Collection


Every knife in this collection reflects our commitment to functional craftsmanship.
If you’re exploring more handmade options, visit our
full knife collection
or browse our
best-selling knives and axes
to see what customers choose most often.

Frequently Asked Questions About Fillet Knives

What are handmade fillet knives best used for?

Handmade fillet knives are designed for precise fish processing—skinning, deboning, and clean filleting. Their thin, flexible blades allow controlled cuts with minimal waste, making them ideal for anglers, chefs, and anyone working with delicate proteins.

How flexible should a good fillet knife be?

A good fillet knife should have moderate to high flexibility—enough to glide along bones and skin without tearing the meat, but still firm enough to stay controlled during longer cuts. Balance matters more than extreme softness.

What blade length is best for fillet knives?

The ideal blade length depends on what you’re cutting. 6–7 inch blades work best for smaller fish and detailed work, while 8–9 inch fillet knives are better for larger fish where long, clean strokes matter. The goal is smooth cuts with minimal resistance.

Are fillet knives flexible or stiff?

Fillet knives are typically flexible by design. The flexibility helps the blade follow the natural curves of the fish, making it easier to separate flesh from bones and skin with clean, precise cuts and minimal waste.

How do I care for and maintain a fillet knife?

To keep a fillet knife performing its best, rinse and dry it immediately after use, avoid cutting on hard surfaces, and store it in a sheath or knife block. Regular light honing and occasional sharpening will maintain the blade’s edge and flexibility.