A fillet knife lives or dies on its edge and flex — ours are hand-forged from layered Damascus steel with slim, keen blades that ride along the backbone and leave nothing on the frame. Fitted with wood and bone handles that grip when wet, each knife ships sharp with a leather sheath. From panfish to salmon, there’s a blade length here for your water.

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Choosing a Fillet Blade

Shorter blades (5–6") give control on panfish and trout; longer blades (7–9") make single-pass fillets on salmon, redfish and pike. A slight flex helps the edge follow bones — our forged blades balance flex with backbone. For camp and all-purpose fishing tasks, pair with a Damascus folder or fixed-blade hunting knife.

Fillet Knife FAQ

What length fillet knife do I need?

Match the blade to the fish: 5–6 inches for panfish and trout, 7 inches for walleye and bass, 8–9 inches for salmon and larger saltwater species.

Can Damascus handle saltwater fishing?

Yes, with care — rinse in fresh water, dry completely and oil the blade after saltwater use, as carbon Damascus will corrode if left salty and wet.

Are these flexible like factory fillet knives?

Our forged fillet blades have moderate flex — enough to follow the backbone, with more stiffness near the handle for cutting through rib bones.

Do they come with a sheath?

Yes, every fillet knife includes a genuine leather sheath.