EQUIPMENT KNOWLEDGE · KNIVES & CUTTING TOOLS

Filleting Knife

A filleting knife uses a narrow, usually flexible blade to follow the contours of fish and separate flesh cleanly from bones and skin.

Best Uses

Filleting whole fish, skinning fillets, removing fine trim, portioning delicate seafood, and working around rib bones.

What to Look For

• Blade length appropriate to the fish commonly handled.
• Controlled flexibility rather than a blade that feels unstable.
• A fine sharp tip and thin cutting geometry.
• A secure handle that remains dependable around wet seafood.

Correct Use

Use long shallow strokes and allow the blade to follow the skeleton rather than cutting deeply through flesh. Maintain visual awareness of the knife tip and supporting hand.

Care & Maintenance

Keep the edge extremely sharp, clean immediately after seafood work, dry completely, and store without bending the blade.

Common Mistakes

• Sawing aggressively through flesh.
• Using too much downward pressure against bones.
• Choosing excessive flexibility for large firm fish.

Chef’s Notes

The filleting knife is a yield tool. A clean skeleton and intact fillet are signs of controlled blade angle and good product knowledge.

Related Equipment

Boning knife, fish tweezers, kitchen shears, cutting board, and sharpening stone.