Rapala
- Fillet KnivesAFTCO$99.00
- Fillet KnivesAFTCO$79.00
- Fillet KnivesAFTCO$89.00
- Wusthof Classic 6"...Cutlery and More$79.95
- Wusthof Classic 7"...Cutlery and More$135.00
- Bubba Pro Series...Amazon.com$216.99
- Explorer Series - 6"...TheForgedBlade$79.99
- Rapala Heavy-Duty Lithium...FishUSA$174.99
- Rapala R12 Heavy Duty...FishUSA$119.99
- Bubba Multi-Flex...Discount Tackle$139.99
Rhinoreto Fish Fillet ...Amazon.com$21.99- Bubba Blade Whiffie...FishUSA$54.99
- Fish Fillet Knife 5"...Temu$21.99
- Bass Pro Shops XPS...Cabela's$49.99
- Rapala 29620 Folding Pro...Knife Country, USA$27.74
- Rapala Heavy Duty...Amazon.com$66.99
- Bubba Tapered Flex Fillet...MidwayUSA$64.95
- Rapala Fisherman's Fillet...Cabela's$21.99
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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō (鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length.
An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish.
In this hands-on course, participants receive personal instruction on how to fillet, prepare and cook their catch — after which we will enjoy a meal of fresh fish and chips together!
Automatic knives for filleting fish. Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.