Filleting Knives

The MAC Professional SO-70 is a dedicated sole fillet knife with a 17.5cm blade, designed specifically for the controlled, flat cuts required when breaking down flatfish such as sole and flounder. It is not a general-purpose fillet knife — the geometry of the blade is optimised for working close to the bone along flat-bodied fish, where a stiffer or wider blade would compromise yield and accuracy.

In a busy fish preparation environment, the quality of your filleting knife has a direct effect on yield, speed, and consistency. The SO-70 carries the characteristics MAC Professional knives are known for: a keen edge that holds well under regular use, a blade that responds predictably during fine work, and a handle that remains comfortable through extended prep sessions. Japanese manufacture and traditional hand-finishing contribute to the consistency you would expect from a professional-grade knife at this price point.

Practically, this knife suits kitchens where flatfish is a regular feature on the menu rather than an occasional special. It performs well in the hands of a trained fish cook or chef de partie who understands how to maintain an edge. A few points worth noting before buying:

• Hand wash only — not suitable for dishwasher use
• Edge maintenance requires a whetstone or appropriate sharpening steel; a honing steel alone will not suffice long-term
• The 17.5cm blade length suits medium flatfish; very large specimens may benefit from a longer blade
• Not designed as a general-purpose fillet knife for round fish — a more flexible blade is typically better suited to that task

If you are equipping a fish prep section and are unsure whether this is the right blade profile for your menu, we are happy to talk through what you are preparing and help you choose accordingly.

The Dick Pro Dynamic fillet knife is a professional-grade filleting tool designed for raw fish preparation in commercial kitchen environments. The 15.2cm blade is manufactured from German steel, offering the flexibility and edge retention needed for precise filleting work across a range of fish species and portion sizes.

In a busy kitchen, a reliable fillet knife needs to hold its edge through extended prep sessions without requiring constant re-honing. The Pro Dynamic's German steel blade is well suited to that kind of sustained use, performing consistently whether you're breaking down whole sides or trimming smaller cuts to order.

The blue handle is part of Dick's HACCP colour-coding system, designating the knife specifically for raw fish. In kitchens operating formal HACCP controls, colour-coded knives are a practical way to reinforce cross-contamination barriers between raw proteins and other food groups. The handle itself is solid and hygienic in construction, resisting moisture and remaining easy to clean and sanitise between tasks.

• Blue handle designates safe use with raw fish under HACCP protocols
• German steel blade balances flexibility with lasting edge retention
• Lightweight at 70g, reducing fatigue during extended prep work
• Smooth, hygienic handle construction supports thorough cleaning
• Suited to both portion prep and whole-fish breakdown tasks

This knife is a practical choice for fish preparation in restaurants, fishmongers, hotel kitchens, and any site where HACCP colour-coding is in place. For operations handling very high volumes of fish prep, it's worth considering whether a broader set of dedicated filleting knives — varying in blade length and flexibility — would better support the range of tasks involved.

If you'd like guidance on building out a colour-coded knife set or matching the right blade profile to your prep requirements, the team is happy to help.

The Deglon Sabatier fillet knife is a purpose-built professional knife designed for fish filleting and preparation work in commercial kitchens. With a 15.2cm stainless steel blade, it sits in the mid-range of fillet knife lengths — long enough to work cleanly through most common fish, but short enough to give good control during detailed preparation work.

In practice, a knife of this type earns its keep on the fish section of any kitchen that handles whole fish regularly. The blade flexibility typical of a fillet knife allows the cook to follow the contour of bones closely, reducing waste and improving yield — both of which matter in a professional setting. At 60g, it is a light knife that reduces hand fatigue during extended prep sessions.

• Stainless steel blade resists corrosion in wet preparation environments
• Lightweight construction reduces fatigue during repetitive filleting tasks
• Black thermoplastic handle offers a secure, hygienic grip
• Dishwasher safe construction suits kitchens with high-volume warewashing routines
• Compact blade length gives good control for detailed bone work

It is worth noting that dishwasher-safe construction is a practical convenience, but hand washing and prompt drying will always extend the working life of any professional knife. Regular honing and correct storage in a knife roll or block will keep the edge performing as it should through a busy service schedule.

This knife is well suited to catering operations, hotel kitchens, fish restaurants, and fishmongers handling a regular throughput of whole fish. For kitchens with very high fish prep volumes, a longer blade may offer better efficiency on larger species.

If you are equipping a new fish section or refreshing your knife kit and would like guidance on what works well in practice, our team is happy to help.

The Hygiplas fillet knife is a lightweight, purpose-built knife designed for filleting fish and working with raw proteins in a commercial kitchen environment. The 15cm stainless steel blade offers the flexibility and length needed to follow the contours of a fish carcass cleanly, reducing waste and keeping prep times consistent across a busy service.

In practical use, the blade length suits most common fish sizes handled in a professional kitchen — from portion-sized sea bass and trout through to larger flat fish. The stainless steel construction holds a working edge well under regular use and resists the corrosion that comes with fish prep and frequent washing down.

The red handle is part of the Hygiplas colour-coded system, which is widely used in commercial kitchens to meet food hygiene requirements around allergen and cross-contamination control. Red designates raw meat in the standard colour-coding convention, making this knife straightforward to integrate into an existing segregation system.

• Colour-coded red handle supports food hygiene segregation protocols
• Flexible stainless steel blade suited to fish filleting and trimming
• Lightweight build reduces hand fatigue during extended prep sessions
• Dishwasher-safe handle withstands commercial warewashing cycles

There are no significant installation requirements for a knife of this type, but it is worth ensuring your team has appropriate storage — a magnetic rack, knife roll, or blade guard — to protect the edge and comply with safe storage practices. At 90g, the knife is light enough for extended prep work without tiring the hand.

This knife is well suited to fish prep in pub kitchens, hotel operations, and restaurant prep areas where a dedicated filleting knife is needed as part of a broader colour-coded set. If your operation handles very large whole fish at high volume, a longer or heavier blade may be more appropriate for your workflow.

If you are building out a full colour-coded knife set or have questions about which handles and blade types suit your prep requirements, we are happy to help you put together the right combination.

The Dick Pro Dynamic flexible fillet knife is a professional-grade filleting knife designed for precise, controlled cutting work in commercial kitchen environments. With a 17.8cm blade made from German steel, it is built to handle the repetitive demands of a working kitchen without the flex and fatigue that come with lower-quality alternatives.

In practice, this knife earns its place on the bench during fish preparation, portioning, and trimming work. The flexible blade allows the knife to follow the contours of a fillet cleanly, reducing waste and improving yield — something that matters when you are breaking down volume at pace during prep. German steel holds an edge well under regular use, meaning less time lost to sharpening mid-service.

A few practical points worth noting:

• Colour-coded handle supports HACCP compliance and cross-contamination controls
• Flexible blade suited to fish filleting, trimming, and fine portioning work
• At 80g, it is light enough for extended prep sessions without hand fatigue
• German steel construction supports reliable edge retention with regular honing
• Solid handle construction stands up to repeated washing and daily kitchen use

This is a single-purpose tool. It performs best in kitchens where filleting and precise trimming are regular tasks — seafood restaurants, hotel kitchens, and fish counters in particular. For general-purpose work, a stiffer boning or chef's knife would be more appropriate. Dick produce a range of blade profiles and lengths, so if you are equipping a team or need a different blade weight or flex, it is worth discussing the full range.

If you are putting together a knife kit for a new kitchen or want to check whether this profile suits your prep requirements, we are happy to help you work through the options.

The Dick Red Spirit flexible fillet knife is a professional filleting knife with an 18cm high-alloyed stainless steel blade, designed for fish butchery and portioning work in commercial kitchen environments. The blade carries enough flex to follow the contours of a fish carcass closely, reducing waste and giving the user control through the cut.

In a working kitchen, a reliable fillet knife earns its keep during prep service when speed and yield both matter. The blade's flexibility allows it to work tight against bones without tearing flesh, which is particularly useful when breaking down whole fish at volume. The high-alloyed stainless steel holds an edge well under regular use and resists the moisture and acidity that fish prep inevitably brings.

The Red Spirit handle is designed for comfort over extended prep sessions. The rounded, Asian-influenced profile sits naturally in the hand and provides a secure grip even when working wet — a practical consideration in any fish prep environment. At 160g, the knife is light enough to use with precision over a long prep shift without fatigue.

• Flexible blade suits close-work filleting and reduces trimming waste
• High-alloyed stainless steel resists corrosion in wet prep conditions
• Comfortable handle profile supports extended prep sessions
• Well suited to whole fish butchery as well as portioning work

This is a mid-length fillet knife, appropriate for most round and flat fish up to a moderate size. Kitchens regularly breaking down larger whole fish — whole salmon at scale, for instance — may find a longer blade more efficient for that specific task.

If you're building out a fish prep section or want guidance on which knife length suits your typical catch sizes, we're happy to talk it through.

The Hygiplas blue fillet knife is a dedicated filleting blade designed for breaking down and portioning raw fish in commercial kitchen environments. The blue handle follows the widely adopted colour-coded system used across professional kitchens to prevent cross-contamination between different food types — blue designating raw fish.

The flexible stainless steel blade is well suited to running close to bone and skin, allowing for clean, controlled cuts with minimal waste. At 16cm, it strikes a practical balance between manoeuvrability and reach, making it appropriate for a range of fish from smaller portions through to medium whole fish. The dishwasher-proof handle allows for thorough cleaning in a commercial glasswasher or dishwasher without degradation over time, which matters in kitchens where knives go through multiple wash cycles each service.

• Colour-coded blue handle supports HACCP-compliant food safety systems
• Flexible blade designed for accurate filleting along bone and skin
• Dishwasher-proof construction suits high-frequency commercial cleaning routines
• Lightweight at 70g, reducing hand fatigue during extended prep sessions

This knife is a straightforward, reliable choice for kitchens that handle raw fish regularly and operate a colour-coded knife system. It is particularly well suited to smaller operations, fish-forward menus, and kitchens building out their HACCP toolkit without a large outlay. Kitchens with higher throughput or specialist requirements may benefit from a heavier-duty filleting knife with a stiffer or longer blade.

If you are setting up a colour-coded knife system from scratch or want to discuss which knives best suit your prep requirements, the team is happy to help.

The Victorinox Fibrox filleting knife is a professional-grade blade designed for breaking down fish and preparing fillets in a commercial kitchen environment. The 15.2cm blade is narrow and flexible enough to follow the contour of a fish carcass closely, reducing waste and improving yield on each portion.

Victorinox manufacture the blade from ice-tempered high carbon stainless steel, which holds an edge well under repeated daily use and resists the corrosion that comes with constant exposure to fish, moisture, and acidic marinades. The flexibility of the blade is deliberate — it allows the cook to work with precision around bones and skin rather than forcing cuts, which matters when fish preparation is high-volume or portion control is closely managed.

The Fibrox handle is one of the reasons this knife is widely used in professional kitchens. The nylon construction is non-slip even when wet or greasy, which is a practical safety consideration during a busy service. It is also dishwasher safe, which simplifies end-of-service cleaning routines.

• Flexible blade suited to filleting round and flat fish
• Good edge retention reduces the frequency of resharpening during service
• Non-slip Fibrox handle remains secure in wet conditions
• Lightweight at 90g, reducing hand fatigue during extended prep sessions
• Dishwasher safe construction supports kitchen hygiene standards

This knife is well suited to professional kitchens where fish preparation is a regular part of the menu — from restaurant kitchens and fishmongers to hotel operations. It is a practical, reliable choice at this size, though kitchens handling larger whole fish regularly may find a longer blade more efficient for that specific task.

If you are building out a knife kit for a new kitchen or replacing existing prep knives, we are happy to talk through what works best for your specific prep requirements.

The Victorinox Fibrox filleting knife is a purpose-built fish preparation knife with a 20cm narrow, flexible blade designed to follow the contours of a fish carcass closely. It is part of Victorinox's Fibrox professional range, which has been widely used in commercial kitchens for many years on account of its reliable edge retention and practical handling characteristics.

In a working kitchen environment, the blade's flexibility is what makes this knife genuinely useful for filleting. It allows the cook to maintain close contact with the backbone and ribcage throughout the cut, reducing wastage and producing cleaner fillets. The high-carbon stainless steel blade holds a sharp edge well under regular use and resists corrosion in wet preparation environments. At 127g, the knife sits comfortably in the hand without becoming fatiguing during extended prep work.

Practical advantages of this knife in day-to-day service include:

• Narrow flexible blade adapts to fish bone structure, minimising flesh wastage
• Fibrox handle maintains grip even when hands are wet or oily
• High-carbon stainless steel blade resists corrosion in wet prep conditions
• Dishwasher safe, supporting efficient end-of-service cleaning routines
• Lightweight at 127g, reducing hand fatigue during extended prep sessions

From a practical standpoint, this is a straightforward knife requiring no special storage beyond a suitable knife block, roll, or magnetic strip. As with all professional knives, regular honing and correct sharpening technique will extend the service life of the blade considerably.

This knife is well suited to fish-focused preparation in restaurants, hotel kitchens, fishmongers, and catering operations where fish is a regular menu feature. For kitchens processing high volumes of whole fish daily, a broader selection of filleting and boning knives may be worth considering alongside this model.

If you are equipping a new section or reviewing your knife inventory, we are happy to help you think through what you actually need.

The Victorinox Swibo fish fillet knife is a purpose-built filleting tool designed for professional fish preparation. The 20.3cm blade is slender and flexible, allowing it to follow the contours of a fish carcass closely — useful for maximising yield and reducing waste during high-volume prep. The yellow handle indicates cooked meat or fish under standard colour-coding systems, which makes it straightforward to integrate into allergen and cross-contamination control procedures.

In day-to-day kitchen use, the stainless steel blade holds a reliable working edge through repeated filleting tasks. The handle is moulded from nylon, which is hygienic, non-slip when wet, and dishwasher safe — a practical consideration in busy prep kitchens where knives are washed frequently. The blade hardness sits in a range that balances edge retention with the ability to re-sharpen it without specialist equipment.

• Flexible blade suited to filleting round and flat fish cleanly
• Colour-coded yellow handle supports HACCP and allergen controls
• Nylon handle withstands repeated dishwasher cycles
• Lightweight at 80g, reducing hand fatigue during extended prep
• Stainless steel construction resists corrosion in wet prep environments

This knife is well suited to fish-led operations — fishmongers, seafood restaurants, hotel kitchens, and any site where fish is broken down in volume on a regular basis. For kitchens that require a broader range of fillet knife sizes or a full colour-coded knife set, it is worth looking at the wider Swibo range to ensure each prep task is covered appropriately.

If you are unsure whether this blade length or flex suits the type of fish you are regularly working with, our team is happy to help you choose correctly.

The Victorinox 15cm filleting knife is a straightforward, reliable tool designed for the precise, controlled work that fish preparation demands. The blade is carbon stainless steel — a material that takes and holds a keen edge well, while remaining practical to maintain and resharpen in a working kitchen. The riveted rosewood handle gives a secure, comfortable grip during the repetitive lateral cuts and fine work that filleting requires.

In practice, a knife of this length suits a broad range of fish work: portioning smaller round fish, skinning fillets, and trimming. The 15cm blade offers enough length to work along a spine cleanly without being so long that precision is compromised. The handle balance and riveted construction are consistent with what professional kitchens expect from this end of the Victorinox range.

• Carbon stainless steel blade takes a sharp edge and maintains it under regular use
• Riveted rosewood handle provides a stable, comfortable grip during detail work
• Blade length suited to a wide range of filleting and trimming tasks
• Lightweight at 70g, reducing fatigue during extended prep sessions
• Straightforward to resharpen with standard professional sharpening equipment

This knife is well suited to professional kitchens where fish preparation is a regular part of the prep schedule — from restaurant kitchens to fishmongers and catering operations. It is not intended for heavy-duty butchery or breaking down large whole fish; for that, a longer or more robust filleting or boning knife would be more appropriate.

If you are building out a prep knife set or are unsure which blade profile best fits your specific fish work, our team is happy to help you choose correctly.

The MAC Chef Series BNS-60 is a professional filleting knife with a 16cm blade, made in Japan to the standards MAC's knives are well known for among working chefs. It is designed specifically for the precise, controlled cuts required when breaking down whole fish — removing pin bones, skinning fillets, and working around the frame of delicate species without tearing the flesh.

In a busy fish section or seafood-focused kitchen, the quality of a filleting knife has a direct effect on yield and presentation. The BNS-60 offers the combination of a blade that holds a reliable edge under regular use and a handle that remains comfortable during extended prep sessions. The flexibility of the blade allows it to follow the contours of the fish closely, which matters when you are filleting high volumes of sole, plaice, or flounder where waste adds up quickly.

From a practical standpoint, the knife suits chefs who need a dependable, purpose-made filleting tool rather than a general-purpose blade pressed into service. A few points worth noting:

• Japanese construction with skilled hand-finishing at key stages of production
• Blade geometry suited to close, controlled work on flat and round fish
• Balanced handle design that supports extended prep without fatigue
• Requires hand washing only — not suitable for dishwashers
• Edge retention appropriate for daily professional use with correct maintenance

This knife is well suited to fish-focused restaurants, hotel kitchens, fishmongers, and any operation where fish butchery is a regular part of the workflow. For chefs handling very high volumes across multiple species, it is worth considering whether a broader selection of specialist blades would complement it.

If you are building out a knife kit or unsure which MAC blades best suit your section's needs, we are happy to talk it through.

The Hygiplas 16cm fillet knife is a straight-forward, well-built filleting knife designed for prep work in commercial kitchens. The flexible stainless steel blade is well suited to breaking down fish, trimming flesh from bone, and general fine-work preparation where a rigid chef's knife would be too cumbersome. The black handle follows the Hygiplas colour-coding system, which is widely used in professional kitchens to separate allergen or protein groups and reduce cross-contamination risk.

In day-to-day kitchen use, this is the kind of knife that earns its place on a prep station without requiring much thought. It sharpens readily, holds a reasonable working edge, and at 100g it won't fatigue a chef's hand during extended prep sessions. The dishwasher-safe construction makes end-of-service hygiene straightforward, though hand washing and prompt drying will extend the blade's working life as with any kitchen knife.

• Colour-coded handle supports allergen and cross-contamination control
• Dishwasher safe for easy end-of-service cleaning
• Lightweight build reduces hand fatigue during extended prep
• Stainless steel blade is straightforward to sharpen and maintain
• Suitable for fish filleting, trimming, and fine prep work

This knife is well suited to most commercial kitchens handling regular fish prep — from pub kitchens and cafés through to hotel and restaurant operations. If your site processes very high volumes of whole fish, it is worth considering whether a broader set of filleting knives in different blade lengths would better support your prep team's workflow.

If you're putting together a full knife set or setting up a new prep area and want to talk through what works in practice, the team is happy to help.

The Wusthof Flexible Fillet Knife is a purpose-built fish prep knife with a 15.2cm blade designed to follow the contours of fish closely, separating flesh from bone and skin with minimal waste. It is forged from a single piece of high carbon stainless steel through a multi-stage manufacturing process that produces consistent blade geometry and reliable edge retention across the working life of the knife.

In a busy fish prep or larder section, the flexibility of the blade is what matters most. It allows the knife to track along the spine and ribcage of a fish rather than cutting straight through, which reduces the skill threshold required and helps maintain yield during high-volume prep sessions. The blade holds a keen edge well under daily professional use, and the balance between blade and handle supports controlled, low-effort strokes over extended prep periods.

• Forged from a single piece of carbon steel for structural integrity
• Flexible blade conforms to bone and skin contours during filleting
• Multi-stage forging process produces consistent edge geometry
• 15.2cm blade length suited to medium-sized fish species
• 100g weight keeps fatigue low during extended prep sessions

As with all high carbon steel knives, this blade will benefit from prompt drying after use and regular honing to maintain performance. Carbon steel is harder than many stainless alloys, which supports edge retention, but it does require a little more attention to care than a fully stainless blade.

This knife is well suited to kitchens with a regular fish offering — from restaurant larder sections to fish prep counters in contract catering environments. For sites that work with larger fish species or higher daily prep volumes, a longer or heavier filleting knife may be more appropriate. If you are equipping a section from scratch or building out a knife kit, our team are happy to talk through what works best for your prep volumes and species range.

The Wüsthof Classic Flexible Fish Fillet Knife is a forged German knife designed specifically for filleting and portioning fish in a professional kitchen environment. The 16cm blade offers enough length to work through most fish without requiring a longer, harder-to-control knife, while the flex in the blade allows the edge to follow the contour of the bone closely — reducing waste and improving yield on expensive fish.

In practice, the forged construction gives the blade a rigidity at the spine combined with controlled flex toward the edge, which experienced fish prep cooks will appreciate during sustained prep sessions. The full-tang design and balanced weight distribution help reduce fatigue when working through volume, and the black polypropylene handle is comfortable to hold with wet hands and straightforward to keep clean under kitchen conditions.

From an operational standpoint, this knife suits kitchens where fish is broken down in-house rather than bought pre-portioned. Key practical points worth noting:

• Forged blade with controlled flex — suited to precise filleting work
• Black polypropylene handle — robust, non-absorbent, and easy to sanitise
• Full-tang construction for balance and long-term durability
• 16cm working length — practical for small to mid-sized fish
• Part of the Wüsthof Classic range, so compatible with the same sharpening system if already in use

For kitchens working with very large fish such as whole salmon or halibut, a longer fillet knife from the same range may be worth considering. This 16cm version is well suited to smaller whole fish and portions, or where prep space is limited.

If you are unsure whether this knife is the right fit for your prep workflow or team, we are happy to talk it through.

The Wüsthof Gourmet Flexible Fish Fillet Knife is a purpose-built filleting knife with a 20cm blade designed specifically for working around bones, along the backbone, and under the skin of whole fish. The blade is laser-cut from stainless steel and passes through a multi-stage manufacturing process that produces a consistent edge geometry suited to the precise, controlled cutting that fish prep demands. The flexibility in the blade is intentional — it allows the knife to follow the contours of the fish rather than cutting through them, which reduces waste and produces cleaner portions.

In a working kitchen, this kind of blade flexibility makes a practical difference during busy prep periods. Filleting by nature requires feel and feedback from the knife, and a blade that is too stiff or too heavy works against the cook rather than with them. At under 100g, this knife sits comfortably in the hand for extended prep sessions without causing fatigue, which matters when you are working through a significant volume of fish before service.

• Flexible stainless blade that follows fish contours cleanly, reducing waste
• Low weight helps reduce hand and wrist fatigue during high-volume prep
• Triple-riveted handle remains secure even with wet or greasy hands
• Dishwasher-safe handle material supports kitchen hygiene routines
• Consistent laser-cut edge holds up well under regular professional use

The handle is moulded from a durable black polymer and triple-riveted to the tang, which keeps it stable and hygienic. It is dishwasher safe, which is a practical consideration in kitchens where knives go through the machine as a matter of routine, though hand washing will always extend blade life. This knife sits within Wüsthof's Gourmet range, which is manufactured to a reliable standard but is lighter in construction than the brand's forged lines — worth considering if you are equipping a high-volume fish station that sees very heavy daily use.

If you are building out a fish prep section or simply want to confirm this knife fits your workflow, our team is happy to talk it through.

The Hygiplas Pro fillet knife in blue is a professional-grade prep knife designed for fish filleting, skinning, and trimming in commercial kitchen environments. The 15cm flexible stainless steel blade is built to follow the natural contours of fish, allowing the knife to move cleanly between flesh and bone with minimal resistance.

In practice, the flexibility of the blade is what separates a proper fillet knife from a general-purpose prep knife. It lets the blade stay close to the bone throughout the cut, which reduces waste and keeps portions consistent — something that matters when you're working through volume service or breaking down whole fish to order. The edge holds well under regular use and responds to sharpening without difficulty, which keeps prep efficient over the course of a shift.

From an operational standpoint, a few things are worth noting:

• The blue handle supports HACCP colour-coding protocols for raw fish areas
• The grip remains secure when wet, which is important in fish prep where hands and work surfaces are rarely dry
• At 93g the knife is light enough to reduce hand fatigue during extended prep sessions
• Easy to clean and suitable for dishwasher use in commercial settings

This knife is well suited to seafood restaurants, fishmongers, hotel kitchens, and any operation where fish preparation is a regular part of the workflow. It is not designed for heavy butchery or general chopping — for that, a different blade profile would be more appropriate. If your operation works through very high volumes of whole fish daily, it is worth considering whether a second knife kept in rotation would support consistency during longer prep periods.

If you have questions about knife selection for your kitchen setup, the team is happy to help you work through what makes sense for your prep requirements.