Pakkawood Fillet Knife

The Fillet Knife is fully forged in Thiers, France from a single rod of X50CrMoV15 stainless steel, full tang for balance and control. The blade runs thin at 1.2mm and flexes where a chef knife can't, with a 12.5 degree double bevel and a 58+ HRC hardness that holds a fine edge through repeated, precise cuts. Its Pakkawood handle, a composite of natural wood and resin, brings the warmth of real wood to a professional blade while resisting odor, bacteria, and water.

We built the blade long and flexible because filleting is about following the fish, not fighting it. The thin, pointed tip and slightly longer bottom edge let you trace the spine, lift clean fillets, and slip silverskin off a tenderloin in long, smooth strokes. This is a bringback of our original Limited-Edition run that sold out at 1,000 pieces, returning unchanged in the same Pakkawood handle, this time without the serialized blades. It pairs naturally with our 6.25" Boning Knife when the work moves to heavier cuts.

• Blade Length: 7.09"
• Blade Thickness: 1.2mm
• Total Length: 12.13"
• Weight: 6.00 oz
• Blade Angle: 12.5 degree double bevel
• Rockwell: 58+ HRC
• Blade Material: X50CrMoV15 stainless steel
• Handle Material: Stain-resistant Pakkawood

• Only Use on a Plastic or Wood Cutting Board
• Hand Wash Only, Dry Immediately
• Sharpen at a 12.5-Degree Angle