Wüsthof Classic Named Best Fish Fillet Knife
A test of eight fish fillet knives found the Wüsthof Classic 7-Inch Fish Fillet Knife performed best, with the Victorinox 8-Inch Flexible Fillet Knife
The Wüsthof Classic 7-Inch Fish Fillet Knife was the top performer in a test of eight models, according to a report from Serious Eats. The Victorinox 8-Inch Flexible Fillet Knife was selected as the best budget option.
Fish fillet knives are lightweight tools with thin, flexible, and sharp blades designed for removing flesh from bones. Unlike thicker deba knives meant for cutting through spines, a fillet knife glides along bones to preserve meat. These knives can also be used for tasks like trimming beef or slicing ham.
What the Tests Revealed
The testing involved measuring each knife's sharpness with a professional edge tester before and after use. Knives were used to fillet and skin a whole barramundi and a smaller mackerel. Ease of use and cleaning were also observed.
Sharpness mattered above all else. The sharpest knives made every task easier, allowing the blade to glide across bone with minimal waste. Even well-designed knives felt clumsy without a truly sharp edge.
Not all fillet knives were flexible. Some had an extreme bend for gliding along bones, while others were stiff and straight, more like a boning knife. Chef Cody Requejo, a culinary ambassador for sustainable seafood supplier Seremoni, noted that curved knives can be useful for detailed cuts. He said preference plays a role. A stiffer blade sometimes offered better control, especially when very sharp.
Pricier knives had winning upgrades. Higher-priced models often featured superior materials like high-carbon stainless steel, which improved sharpness, edge retention, and durability. Budget knives typically have plastic or rubberized handles that are easy to clean but can feel bulky.
Top Knife Recommendations
The report highlighted three specific knives based on the testing.
| Model | Blade Length | Blade Material | Blade Flexibility | Handle Material | Weight | Key Feature |
|---|---|---|---|---|---|---|
| Wüsthof Classic 7-Inch Fish Fillet Knife | 7 inches | High-carbon steel | High | Polypropylene | 5 oz | Best overall, ultra-sharp with fine tip |
| Shun Cutlery Classic Gokujo 6-Inch Boning and Fillet Knife | 6.5 inches | VG-MAX steel with Damascus cladding | None | Pakkawood | 4.2 oz | Extreme curve for gliding cuts |
| Victorinox 8-Inch Flexible Fillet Knife | 8 inches | Stainless steel | Flexible | Plastic | Not specified | Best budget option |
The Wüsthof knife was praised for its sharpness, finely tapered tip, and flexible blade that followed fish contours. Its polypropylene handle provided a secure grip even when wet. The primary drawback was its high price for occasional users.
The Shun knife's extreme curvature was designed to glide along a fish's shape. Its blade felt sharp despite a higher sharpness rating from the tester, meaning it was technically less sharp. The pakkawood handle offers good weight distribution. The blade is not flexible and the handle could be slippery when wet.
The Victorinox is a low-cost option with a slightly curved tip useful for maneuvering around small bones. Its plastic handle and stainless steel construction are easy to clean. The handle's design, however, offers only about 3.5 inches of effective hand space, which might be small for those with larger hands.
