Dexter-Russell Fillet Knives
This is the nicest filleting knife I've ever owned. It does not rust, does not dull easily, is easy to sharpen, and the handle is sanitary, comfortable, and good in cold conditions. Most importantly, the blade is flexible, thin and the shape is just right for filleting. I've used mine for about 7-8 years. It came razor-sharp from the factory and stays sharp for a good deal of time. These days, I usually sharpen it a little bit before every use. Just a couple of laps on a 220 grit Japanese waterstone does the trick. There are plenty of fancy fillet knives you can get, but this one is not particularly expensive and it's the brand I see most commercial fishermen use. There's also a plastic scabbard you can buy. Dexter's filleting knives come in a few varieties of size/length, etc. There's the 9 inch narrow one, for instance, but personally, I find it a bit bulky, so I use an 8" narrow.
-- Michael Krakovskiy
Dexter-Russell Fillet Knife
(SofGrip 8" narrow)
$25
Available from Amazon
Dexter-Russell Fillet Knife Scabbard
$7
(for 5-9 inch. blades)
Available from Fishing Tackle Unlimited
Manufactured by Dexter-Russell
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Favorite (15)
Silva
Good call Michael!
IMHO, the entire line of Dexter-Russell SaniSafe products is the greatest value in professional kitchen tools. And dishwasher safe, too. Dexter-Russell cutlery uses the highest quality steel, and what makes their SaniSafe knives such an outstanding bargain is that they use vacuum melted sheet steel instead of forged steel. The blades are stamped out of sheet at a very high rate of production, then CNC ground into the final shape. You can stamp a thousand blades faster than you can forge maybe 50. And instead of being hand-fitted and trimmed, SaniSafe handles are molded on in an automated process.
That's why a $45 Dexter-Russell SaniSafe knife performs like a $250 forged knife...
However, Dexter-Russell DOES have a line of overpriced forged knives for those with more money than knowledge (or brains).
The people who want to sell you a $200 forged knife say that forged is better. That was indeed true just 40 years ago, but modern vacuum melted sheet steel is as good in the kitchen as a forged knife now. There is NO reason to pay the extra money for a forged knife now!
Of course, I ONLY reference USA made stuff- I don't buy cutlery from third world countries- the quality is still too unreliable.
The favorite kitchen knife in my home is an 8" Dexter-Russell SaniSafe "cook's" knife. (Everyone else in the world calls it a "chef's" knife... I also own a "P177A" pizza cutter that I love. (Notice the clever model number!). Same SaniSafe handle as the knives.
Along with some other stuff... All of it good stuff.
For MY money, only the Victorinox Fibrox is close to Dexter-Russell value and quality.
Silva