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How to Choose the Best Fillet Knife

Degree of Sharpness


Most kitchen knives will have a 20 degree fine edge while fillet knives are typically between 12 and 15 degrees. If you avoid cutting monofilament or bone with your fillet knife, a 15 degree edge is recommended. 


Edge Retention & Flex


The edge retention is determined by the material the knife blade is made from. Typically, higher hardness materials will hold an edge better but can also be more brittle if dropped and have very little flex. When considering a fillet knife, it is important to choose a blade material that is capable of flexing but also has the ability to hold a sharp edge. 

Most fillet knives are made from a steel or stainless steel alloy. There are select few knives made from titanium, which is desirable for its corrosion resistant properties. Higher end chef knives are made from VG-10, which is a cutlery grade stainless steel that has become a leader in the cooking industry. Most VG 10 knives are very expensive, but we’ve managed to put together a chef grade knife that loads a lot of value for the small price tag in our Sportsman Series Fillet Knife.


Corrosion Resistance 


The most corrosion resistant material available is titanium, but it is also one of the softer alloys which means it takes more time and patience to sharpen to a fine edge in comparison to other steel or stainless steel knives. However, the knife is very resistance to corrosion and will not dull due to corrosion or allow rust pitting in the blade. Because of this, titanium makes for an ideal knife to use while in saltwater environments. 

As one of the only knives capable of being continuously exposed to saltwater and not lose its edge due to rust, the Sportsman Series Bait Knife is a must have to keep on your boat.


Demascus and steel blades are well known to rust if not immediately dried after washing. They hold an edge well, but the corrosion resistance can cause the blades to have a lot of additional maintenance. Stainless steel (including VG 10) is capable of resisting corrosion more so than damascus blades but not quite as resistant as the titanium blades. 


What do we recommend?


VG 10 is a cutlery grade stainless steel that has generated a strong reputation among professional chefs. VG 10’s ability to hold a sharp edge through long term use and the ease of resharpening the knife are two of the primary reasons it is considered a high-end chef knife. 


The Sportsman Series Fillet Knife is an innovative 7” fillet knife with a premium chef grade VG 10 blade and comfort fit, non slip grip handle. The fillet knife meets all of the criteria above, it is capable of holding a sharp edge through long term abuse and it is also one of the more corrosion resistant alloys available. 


If you are looking for a knife that is going to be heavily exposed to the saltwater environment, or is going to be left on the boat and washed in the ocean, we recommend utilizing the Sportsman Series Bait Knife. This 5” bait knife is made from pure grade titanium and also has a comfort fit, non slip grip handle.


Next time you’re headed out on your hunting trip, make sure you take along a Sportsman Series Skinning Knife for field dressing your harvest. Unlike the fillet knife, the VG 10 blade on the skinning knife is much thicker while it still holds the same fine edge. The construction of the knife allows for more stiffness and less flex for field dressing your game animals. 


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