Classic 7" Fillet Knife

Finally got around to using this on a salmon fillet, and that thin, flexible blade slid right under the skin without tearing the meat. Makes quick work of removing pin bones too, which is a huge time-saver.

Waited until I prepped a whole snapper before writing this. The narrow, flexible tip made getting clean fillets off the backbone effortless, and the handle stayed secure even when wet.

I’ve never been able to get a trout fillet this clean before—the flexible blade slips right under the rib cage without any tearing. And the 7-inch length is perfect for making those precise, wafer-thin cuts close to the skin.