Classic Ikon 7" Fillet Knife

If you do a lot of fish prep, that flexible blade makes all the difference—it slides under the skin cleanly without tearing the meat. I’ve had it for a few weeks now and it’s become my go‑to for wafer‑thin cuts.

I was really impressed by how thin and flexible the blade is—it made trimming salmon fillets almost effortless. The precision cut through the skin without any tearing, exactly what I needed.

This will be my go-to knife for trout now—the blade flexed just enough to separate the skin from the meat in one clean stroke. After prepping a dozen fish, it still felt nimble rather than floppy.