What is the absolute best fillet knife on the market? Cost isn't a big concern and I'm willing to consider custom knives too. I want a high-end knife that will last a lifetime.
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Victorinox 8" is by far my favorite fillet knife. It comes shaving sharp straight out of the box and holds an edge very well. They are also very easy to resharpen. I have tried just about every brand out there and this is the only knife I will ever use. I have cleaned thousands of fish.
Remove bones from poultry, meat, and fish with precision with this Victorinox 47613 8" flexible narrow boning knife with Fibrox handle! While this knife's narrow blade is perfect for making deep cuts and holes, its flexible design allows you to shape, denude, and seam lamb, veal, and fish with ease. Plus, the handle's contours ensure that the knife will fit comfortably in your hand as you tackle food preparation tasks.
Crafted from high-carbon stainless steel, this knife's blade is built strong to provide you with the ability to create smooth, accurate cuts. The high-quality blade won't even discolor or corrode over time. Featuring a durable, black, slip-resistant Fibrox handle, this knife is an ideal addition to the knife collection in your restaurant or catering kitchen!
Overall Dimensions:
Blade Length: 8"
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Originally posted by Captain C View PostVictorinox 8" is by far my favorite fillet knife. It comes shaving sharp straight out of the box and holds an edge very well. They are also very easy to resharpen. I have tried just about every brand out there and this is the only knife I will ever use. I have cleaned thousands of fish.
http://www.webstaurantstore.com/vict.../35340613.html
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Originally posted by Captain C View PostVictorinox 8" is by far my favorite fillet knife. It comes shaving sharp straight out of the box and holds an edge very well. They are also very easy to resharpen. I have tried just about every brand out there and this is the only knife I will ever use. I have cleaned thousands of fish.
http://www.webstaurantstore.com/vict.../35340613.html
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