Damascus fillet knife on a wooden board with bread and plums

Damascus Fillet Knife 19 cm – VG-10 Core, 12° Edge, Black G10 Handle

€119,00 €149,00
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Damascus fillet knife on a wooden board with bread and plums
  • Damascus fillet knife on a wooden board with bread and plums
  • Unboxing the fillet knife and flexing the blade
  • Fillet knife next to fried chicken and lemon slices
  • Fillet knife on a board with grapefruit and bread
  • Fillet knife beside breaded meat and grapes
  • Close-up of the black handle and bolster
  • Black G10 fibre handle with full tang and three rivets
  • Diagram of the 12 degree V-shaped edge
  • Product measurements: blade length 190 mm, handle length 140 mm
  • Customer photo of the fillet knife on a stone countertop
  • Damascus fillet knife on a wooden board with bread and plums
  • Unboxing the fillet knife and flexing the blade
  • Fillet knife next to fried chicken and lemon slices
  • Fillet knife on a board with grapefruit and bread
  • Fillet knife beside breaded meat and grapes
  • Close-up of the black handle and bolster
  • Black G10 fibre handle with full tang and three rivets
  • Diagram of the 12 degree V-shaped edge
  • Product measurements: blade length 190 mm, handle length 140 mm
  • Customer photo of the fillet knife on a stone countertop
Damascus Fillet Knife 19 cm – VG-10 Core, 12° Edge, Black G10 Handle

Damascus Fillet Knife 19 cm – VG-10 Core, 12° Edge, Black G10 Handle

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Take 10% off when you buy 2 or more
€119,00 €149,00
Details

VG-10 core · 67-layer Damascus · 12° edge

A Fillet Knife That Follows Every Bone

Filleting fish or trimming meat is fiddly work with a stiff, dull blade. This 19 cm (7.5 in) fillet knife has a slim, flexible Damascus blade around a VG-10 steel core, ground to a sharp 12° edge, so you can glide along the bones, lift the skin and trim fat cleanly, with little waste.

Damascus fillet knife on a wooden board with bread and plums

The problem

Why filleting often goes wrong

Meat left on the bone

A thick, stiff blade cannot follow the curve of the bones, so good meat stays behind.

Ragged skin and fat

A dull edge tears instead of slicing, and the fillet looks messy.

Tired hands

A knife that slips or feels unbalanced makes delicate work hard to control.

Diagram of the 12 degree V-shaped edge

The blade

Slim, flexible and very sharp

The blade has a VG-10 steel cutting core, clad in high-carbon stainless steel and built up in 67 layers of Damascus steel. The core gives a keen, lasting edge; the cladding adds durability.

It is ground to a 12° V-shaped edge for precise, clean cuts. The long, slim profile flexes along the bones, which makes it ideal for delicate jobs like removing bones and skinning fish.

  • VG-10 steel core with high-carbon stainless cladding
  • 67-layer Damascus blade
  • 12° V-shaped edge for clean cuts
  • 19 cm (7.5 in) slim, flexible blade
Black G10 fibre handle with full tang and three rivets

The handle

Secure grip, perfect balance

The ergonomic black G10 fibre handle is durable and smooth in the hand, with a red mosaic pin. Full-tang construction runs the steel right through the handle for a well-balanced knife and good control, even when your hands are wet.

Fillet knife next to fried chicken and lemon slices
Fillet knife beside breaded meat and grapes
Close-up of the black handle and bolster

What it is for

One knife, many delicate jobs

Filleting fish

Lift fillets off the frame and follow the bones closely.

Skinning

Slide the thin blade between skin and flesh for a clean fillet.

Trimming meat

Remove fat and silver skin from brisket, roasts and other cuts.

Boning

Separate meat from bones and joints with control.

Why this one

This fillet knife vs an ordinary kitchen knife

This fillet knife Ordinary kitchen knife
Slim, flexible blade that follows bones ✓ ✗
12° edge for clean cuts ✓ varies
VG-10 core, 67-layer Damascus ✓ ✗
Full tang, balanced G10 handle ✓ some
Product measurements: blade length 190 mm, handle length 140 mm

Size

Measurements

Blade length 190 mm (7.5 in), blade width 42 mm, spine thickness 2.2 mm. The handle is 140 mm (5.5 in) long, and the knife weighs about 215 g.

Customer photo of the fillet knife on a stone countertop
Fillet knife on a board with grapefruit and bread

Care

Keep the edge keen

1. Hand wash

Wash by hand with mild soap and dry straight away.

2. Cut on a soft board

Use a wooden or plastic board to protect the thin edge.

3. Do not lever

Avoid twisting the blade sideways under heavy pressure or cutting through hard bones.

Questions people ask

Is it suitable for fish and meat?

Yes. It is made for delicate jobs like removing bones and skinning fish, and also for trimming meat such as brisket.

How sharp is the edge?

The blade is ground to a 12° V-shaped edge for precise, clean cuts.

What is the handle made of?

Black G10 fibre with a red mosaic pin, on a full tang for good balance.

Specifications

  • Knife type: fillet / boning knife
  • Blade: VG-10 core, high-carbon stainless cladding, 67-layer Damascus steel
  • Edge: 12° V-shaped
  • Blade length: 190 mm (7.5 in)
  • Blade width: 42 mm
  • Spine thickness: 2.2 mm
  • Handle: black G10 fibre, full tang, 140 mm
  • Weight: about 215 g

What's in the box

  • 1 × fillet knife

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