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Fillet Knives
Fish Fillet Knives from Victorinox, Buck, Bubba Blade, White River & More
Fillet knives are built for one job—separating flesh from skin and bone with minimal waste. The defining feature is blade flex. Unlike boning knives that use a stiffer spine to work around joints, fillet knives flex along the length of the blade to follow the natural contours of a fish's rib cage and backbone. That flexibility is what makes the difference between a clean fillet and one that leaves meat behind.
Blade length determines which species a fillet knife handles best. Shorter blades in the 6-inch range give tighter control on panfish like crappie and bluegill. Mid-range 7- to 9-inch blades cover walleye, bass, and trout. Longer 9- to 11-inch options are better suited for salmon, pike, and saltwater species where you need a single, uninterrupted stroke through a larger fillet.
Steel selection across this category leans toward corrosion-resistant stainless formulations, which matters given the constant exposure to water, blood, and salt. Victorinox and Buck use proven stainless steels that sharpen quickly—important when you're processing a full cooler and need to touch up an edge mid-session. Bubba Blade's titanium-nitride coated blades add surface hardness and corrosion resistance. White River and Marttiini use higher-end steels for users who want longer edge retention and are willing to maintain them accordingly.
Handles across the lineup prioritize wet grip. Textured polymers, rubberized coatings, and ergonomic contouring keep the knife secure when hands are slick with fish slime—a safety issue as much as a performance one.