Thread: Fillet Knife Recommendations

I think you need at least two, a large one/longer blade and a shortie. Dexter Russel's are hard to beat, there are two grades-get the better one. I picked up a Cuda on sale at Bass Pro and it's nice. The small Rapala is about right for spadefish and the like but you'll certainly need more blade for a redfish or a king. I bought a Knives of Alaska Steelheader from Haywire that suits me well especially for thicker scaled fish like striped bass or reds.

A fillet knife needs to fit your needs and it's not easy to tell just by holding one in the store. When I'm on the pier I'll usually have three fillet knives and a steel, a couple of bait knives that I may grab for rough work and at least two pocket knives. Can't have too many..

Friend of mine got a relatively expensive rapala electric from his daughter for Xmas..told me was extremely disappointed with it....he mostly filets crappie and small cats......on researching found an amazing post by a guy that said he would rather try to filet fish with a brick than the rapala electric,,nothing but electric fisherman for me!

Agree on the Dexter. I have a 9" model I rescued from a box of donated knives headed for the dumpster. It's old. Still really good.

My experience is that Rapala's are inconsistent.
I have 3 Rapala's. O
ne is a 9". Sharp as heck, holds an edge and hones up real nice after cleaning a pile of fish.
One is a 7" with wooden handle, its OK, not great, but ok.
The 3rd is a 7" with a black rubber handle, dulls easy and I cant get it to hold an edge to save my life, basically worthless for anything other than cutting up potatoes

I use my Rapala fillet knife for smaller fish and a Mister Twister Saltwater Piranha electric knife for larger fish and sheepshead. Regarding price - I'll get years of use from both of these, so I consider it a good value. I don't fish for or catch tuna-sized fish, so a Bubba-Blade styled big fillet knife is more knife than I need -- for the present.

Originally Posted by CarlF

The 3rd is a 7" with a black rubber handle, dulls easy and I cant get it to hold an edge to save my life, basically worthless for anything other than cutting up potatoes

That's where my retired Rapalas go - to the kitchen. They still do a very good job with veggies!

I agree on the Dexter for a sharp blade, but I use two knives and I don't want the second one to be too sharp. I follow the bones down to the spine on a good fish to get the maximum of meat and you don't want a sharp blade to do that or you will go thru the bones.

I used to be in the restaurant business. I have cleaned a few tons of meat and had guys working for me who cleaned a lot more. A sharp blade is not what you always want.

I got a heavy Duty Rapala 9" 120v for Fathers Day a few years ago. It cuts through sheepshead ribs and redfish scales with no trouble and has stayed very sharp. I have a J&M refurb that I use for getting meat off the bone like Frednic suggested and then use the electric to get the skin off.

Originally Posted by perdidohunter

+1 on Bubba Blade

+2 on the Bubba Blade

Do all yourselves a favor.....go to J&M and get one (or 3)of there 4.99 knives...swiss made I believe and darn good(used chicken slauter house knifes).....that is what I usecfor all my main cuts ,then the rapala for trimming the spanish fillets off lie Mr. Wire