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Whether you're field dressing a deer at dawn or cleaning your catch at the dock, the right knife determines how efficiently you work. We stock hunting and fillet knives from custom makers to production brands - Benchmade, White River, Knives of Alaska, Buck, Morakniv, Marttini, and more.
The best deer hunting knife balances blade length, steel quality, and handle ergonomics. A 3.5 to 4-inch blade handles most field dressing tasks without being cumbersome. Drop point blades excel at opening body cavities without puncturing organs, while clip points offer precision around joints and bone.
The Buck 119 Special remains one of the best hunting knives for its 6-inch clip point blade - long enough for quartering large game but controllable for detail work. For those wanting a hunting knife with gut hook, models from Benchmade's Hunt series feature easy to control maneuverability that zips through hide without risking meat contamination.
Fixed blades provide strength for breaking joints and splitting pelvises. Folders offer portability but require quality lock mechanisms - avoid cheap folders where lock failure could mean injury. Premium steels like CPM-S30V and CPM-154 hold edges through entire deer without touch-ups, while 420HC and similar steels sharpen easily in the field with basic stones.
The best fillet knife for fish depends on what you're cleaning. Six-inch blades handle panfish, trout, and bass. Seven to eight-inch blades work as good fillet knives for everything from walleye to medium saltwater species. Nine-inch blades excel on larger saltwater fish and big catfish.
A folding fillet knife like Buck's 220 Silver Creek saves space in tackle boxes while providing full-length blades when deployed. The flexibility comes from thin blade stock (typically 0.08" or less), not the steel itself - this allows the blade to follow ribs and contours without tearing meat.
Freshwater anglers can use any stainless steel, but saltwater demands better corrosion resistance. Look for knives with titanium or Cerakote coatings, or premium stainless like MagnaCut. After saltwater use, rinse with fresh water, dry completely, and apply light oil.
High-carbon steels in fillet knives (5Cr15MoV, 420J2) prioritize flexibility and ease of sharpening over edge retention. They require more frequent touch-ups than hunting knife steels but sharpen quickly with ceramic rods or fine steels.
For hunting:
Field dressing: 3-4" drop point or clip point
Skinning: 3.5-4.5" with belly for sweeping cuts
Caping: 2.5-3" with fine point for detail work
Quartering: 5-6" fixed blade for leverage
For fishing:
Panfish/trout: 5-6" flexible fillet
Bass/walleye: 7" flexible or semi-flex
Saltwater/catfish: 8-9" with moderate flex
Bait cutting: 3-4" utility knife with stiff blade
Browse our selection below, filtered by blade type, length, and steel. Whether you need one versatile blade or dedicated knives for specific tasks, we stock options from budget-friendly to custom handmade.
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