What Is a Fillet Knife?
A fillet knife is a long, thin, flexible knife designed to separate fish meat from the bones and skin. It has a narrow blade, usually 4–9 inches long, with an upswept pointed tip and a non-slip handle.
What does a fish fillet knife look like?
A fish fillet knife has a narrow, thin blade that tapers to a sharp, slightly upturned point. The blade is noticeably flexible: you can bend it a little by hand. The handle is usually rubberized or textured so it doesn't slip when wet, and most come with a sheath.
The drawing above shows the main parts. Electric fillet knives look different: a chunky motorized handle with two thin, serrated blades that move back and forth.
What is a fillet knife used for?
Its main uses are all about fish, though it has a few kitchen jobs too.
- Removing fillets from the backbone and ribs
- Skinning fillets (that's why it's also called a fish skinning knife)
- Removing pin bones and belly fat
- Trimming silver skin and fat from meat
- Cutting bait (stiffer bait knives do this best)
Fish knife vs fillet knife: are they the same?
Not always. In fishing, 'fish knife' usually means a fillet knife or a general fishing knife. At the dinner table, a 'fish knife' is a blunt, wide table knife with a notched blade, used to lift fish off the bone while eating. It isn't sharp and can't fillet a fish.
If you want to clean fish you've caught, you want a fillet knife.
Fillet knife or filet knife?
Both spellings are used. 'Fillet' is the usual spelling in American and British English; 'filet' is the French spelling and is common in the US, especially for 'filet mignon'. A filet knife and a fillet knife are the same thing.
Parts of a fillet knife
Knowing the parts helps you compare knives.
- Tip: the thin, pointed, slightly upturned end used to start cuts and work around bones
- Edge: the sharp cutting edge, usually plain (not serrated) on manual fillet knives
- Spine: the unsharpened top of the blade
- Finger guard or bolster: stops your hand slipping onto the blade
- Tang: the part of the blade inside the handle; 'full tang' runs the full length for strength
- Handle: ideally textured rubber or synthetic for grip when wet
- Sheath: protects the blade (and you) when it's packed away
Types of fillet knives
Fillet knives come in a few main styles.
| Type | Best for |
|---|---|
| Flexible fillet knife | Small and medium fish, skinning |
| Stiff or 'strong' fillet knife | Large, thick saltwater fish and steaking |
| Electric fillet knife | Cleaning many fish quickly |
| Folding fillet knife | Carrying in a tackle bag or pocket |
| Bait knife | Cutting bait and small fish; stiffer and shorter |
Fillet knife vs other kitchen knives
A fillet knife is thinner and more flexible than other common knives.
| Knife | Blade | Main job |
|---|---|---|
| Fillet knife | Thin, flexible, 4–9" | Filleting and skinning fish |
| Boning knife | Narrow, stiffer, 5–7" | Removing bones from meat and poultry |
| Chef's knife | Wide, stiff, 8–10" | Chopping and slicing vegetables and meat |
| Utility knife | Narrow, medium, 4–6" | Small general cutting jobs |
Common questions
Why are fillet knives flexible?
Flex lets the blade bend over the backbone and ribs and lie flat against the skin, so it removes meat cleanly instead of cutting through bones.
Can you use a fillet knife for meat?
Yes, for trimming fat and silver skin and slicing thin cuts. For heavy deboning, a stiffer boning knife works better.
How long is a fillet knife?
Most fillet knife blades are 4 to 9 inches long. Longer blades, up to 12 inches, are used for big saltwater fish.
What is a fish knife used for at the table?
A dining fish knife is a blunt, wide knife used to lift cooked fish off the bone and push it onto a fork. It's not for filleting raw fish.
Our picks for this job
Keep reading
- How to Fillet a FishFillet a fish in seven steps: cut behind the gills, run the blade along the backbone, remove the ribs and skin it. Tools and tips included.
- How to Sharpen a Fillet KnifeSharpen a fillet knife at a 15–20° angle with a whetstone, rod or pull-through sharpener, then hone it between uses. Step by step.
- Fillet Knife vs Boning KnifeA fillet knife is thinner and more flexible for fish; a boning knife is stiffer for meat and poultry. Here's when to use each.
- What Size Fillet Knife Do I Need?Use 4–6" for panfish, 6–7" for walleye and trout, 7–9" for salmon and redfish, and 9"+ for tuna and halibut. Chart and tips.
- Which Fillet Knife Stays the Sharpest?Any good fillet knife is sharp out of the box; what differs is how long it stays sharp. Our picks compared by steel and edge retention.
- Fishing Knife Guide: Types and Which to ChooseThe main types of fishing knives (fillet, bait, electric and folding) and which one you need for cleaning fish, cutting bait and line.
- Fillet knife buying guideLength, flex, steel, grip and electric vs manual.