Fillet Knives

Most anglers agree that there is nothing more frustrating than trying to clean your catch with a dull or unstable fish fillet knife. After all, a successful fishing trip is more than just putting bait on your line, casting your line into the water, and pulling one large-mouth bass after another into your boat. It's about enjoying the great outdoors and being able to clean and cook your catch when you come back in.

Low quality fillet knives can be a real pain to work with. They will not only cause you to waste extra time cleaning your fish, they will also cause you to lose lots of good meat and possibly injure your hand or other part of your body. For these reasons, it is essential to have a quality fillet knife along on your next fishing trip.

The Perfect Fillet Knife

The perfect fish fillet knife gives you the ability to clean your catch with ease. Sarge Knives crafts quality fillet knives, combining a durable, flexible blade with an attractive and balanced handle. Our Camo Fixed Blade fillet knife comes in regular and HI-VIS style. It features a black non-slip insert that gives you a secure grip in all conditions. Its 6¾ inch Tin coated 440 stainless steel blade is the ideal size for large and small fish alike.

For those looking for a compact knife that fits perfectly into your tackle box or back pocket, our folding fillet knife is a great choice. This knife features a slightly smaller 5 7/8 inch blade that has the right flexibility to effectively fillet most types of fish. The blade then folds into a compact 7 1/8 inch Pakkawood handle that will fit just about anywhere.

Filleting Directions

Sarge Knives will supply you with the ideal fish fillet knife for your next fishing excursion. Once there, make sure to follow some general rules for cleaning your catch:

1. Lay the fish on its side on a good hard surface . . a larger-sized cutting board works well for this.
2. Start cutting from the fish's tail and work your way up the fish following the backbone.
3. Slice the knife diagonally behind the pectoral and across the fish. This action should dislodge some your fillet from the fish.
4. If the rib bones are still intact, cut away any meat above the ribs, but leave the stomach intact.
5. Turn over the fish and repeat these actions on the other side.
6. Place fillets flat on the cutting board and remove any rib bones that may be attached to the meat.
7. Remove the fillet meat from the skin by cutting into it at a 45 degree angle at the tail end and working your way to the top until all meat is separated from the skin. Tip: A very sharp fish fillet knife will be needed to perform this action successfully.
8. Wash each fillet in cold water, place inside a pan, and prepare to cook.