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Buck makes fillet knives in two series - the Hookset and Silver Creek. Both use flexible stainless steel blades designed to follow fish contours and work around bones without tearing meat.
The Hookset line includes 6-inch and 9-inch fixed blades plus a 6-inch folder. The 6-inch models (144, 145, and folding 148) handle panfish, trout, and inshore species. The 9-inch versions (146 and 147) provide the reach needed for larger saltwater fish like redfish and striped bass.
All Hookset knives use either 5Cr15MoV or 420J2 stainless steel with thin, flexible blades around 0.08" thick. The handles feature glass-reinforced polypropylene with TPE rubber overmold that maintains grip when wet. Each comes with a molded sheath featuring drain holes to prevent water accumulation. The titanium coating on the 147 saltwater model adds extra corrosion resistance.
Silver Creek fillet knives (220 folding, 223 and 225 fixed) use 420J2 stainless steel. This steel prioritizes corrosion resistance over edge retention - it's softer than 420HC but handles saltwater exposure well and sharpens easily with basic tools. The Silver Creek models feature traditional wood or synthetic handles versus the Hookset's rubber grip design.
Six-inch blades work best for crappie, bluegill, small bass, and trout. Nine-inch blades handle larger species - salmon, catfish, redfish, and medium saltwater fish. The flexibility in fillet knives comes from thin blade stock, not the steel itself. Both lengths flex enough to separate meat from ribs without cutting through bones.
Fillet knife steels run softer than hunting knives to achieve flexibility. Touch up edges frequently with a ceramic rod or fine steel. After saltwater use, rinse with fresh water, dry completely, and apply light oil to prevent corrosion. Store knives in their sheaths only when completely dry.
Browse our Buck fillet knife selection below, let us know if you have any questions!