The Fillet

In designing my first fillet knife, I opted to use my existing curved boning knife pattern, but with thinner stock. This results in an incredibly light, thin blade. The rear of the blade is stiff but becomes increasing flexible moving toward the tip. Quality stainless steel provides ample corrosion resistance with long edge retention and I generally like to use TeroTuf on this model to provide grip, even when wet.

Blade length: 6.5”

Overall length: 12”

Weight: 4 ounces

Stock thickness: 0.060”

Edge geometry: 16 degrees