The filleting knife. For cooks who break down their own fish.
A flexible, narrow blade for working close to bone and skin, following the contour of a fish.
The filleting knife is the specialist’s tool, long, thin, and flexible enough to follow the curve of a rib cage and separate flesh from bone without waste. If you buy whole fish or work with large cuts, it’s the blade that makes the difference.
We make a filleting knife in two of our lines: NIJI and SHIN. Both use the same flexible geometry; the difference is the steel and the edge retention.
Available in two lines
The same blade, two steels.
Choose the NIJI for its rainbow pattern and value, or the SHIN for the hardest edge we make.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. This blade is flexible. Store it on a magnetic rack or in a guard, never loose in a drawer. Sharpen on a fine stone. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.