Fillet and Boning Knives

Thin, flexible blades for the jobs a heavy knife ruins. Fillet knives for fish, boning knives for breaking down birds and quarters, and narrow blades that follow bone instead of forcing through it.

These are forged and ground thin on purpose, then heat treated so the blade flexes and returns straight. A fillet blade that stays bent is scrap, so the temper matters more here than on any other knife we make. Damascus and high carbon steel, full tang, with handles in rosewood, olive wood and stag horn, and a fitted leather sheath.

Hunters processing their own game usually pair one of these with a skinner. For heavier work through joints and ribs, see cleavers and butcher knives.