Fillet Knife - 6 inch - Gladiator Series Elite - High Carbon German Steel - Black G10 Handle - Sheath Included - Razor Sharp Kitchen Knife - Boning Knife Gift - NSF Certified

Wanted to start filleting for the craft, the fun, getting closer to my food, and the cost savings. Opted to not get a starter knife which might quickly add to the clutter, but instead bought what could be the only fillet knife I’ll ever need. Wife texted there were whole fish at the local membership warehouse store, rock fish, black cod and bronzino, I said grab the rock fish for blackened rock fish tonight and the cod for fish and chips another time. Full commitment. Man! This tool went to work, it has a good feel as you feel for the spine to ride along, the point is seriously dangerous in a good way to make your entrance, and, the knife is not the problem. In my filleting “career” I had tried only twice before. I used to fish so many different methods for salt and fresh, and after over 60 years I’m only getting started in this new growth area. Better late than never and there is so much to look forward to! The weight, balance, handle stability, and relative stiffness/flexibilty/feel of the blade are excellent. At first I thought it was too stiff, but then I started filleting and the knife came to life. Though I have a lot to learn, I have no regrets about this new tool. I read about knives: reviews, metal composition, knife edges, handle construction, sharpening, care and maintenance for hours over days before I bought this. I was concerned I would not live up to this knife for some time. That evening, I broke down 3 rock fish and 4 cod, with little waste, thanks in large part to the design of this knife. And the blackened rock fish were off the chart good.

I’ve filleted a LOT of fish starting as a kid when we fished for perch, walleye, muskie and pike in Ontario, Canada in the 1970’s. Back then, Rapala made the go to fish knife. I’ve owned this Dalstrong knife since July of 2018 and it's my "go knife" for fish and filleting thin chicken breasts. I like this Dalstrong fillet knife because it's easy to handle, flexible, nimble and easy to sharpen. I have not experienced any tip or blade issues. I use this knife 3-4 times a week. For being China made, the quality is good. I sharpen the knife with a Tsushima Japanese natural water, a ceramic rod, F Dick Dickoron steel and a leather strop. I saw one review where the user broke a tip off the knife. I have no idea how you do that other than badly mishandling or abusing the knife. Even if you do break a tip, it’s easy to fix or get fixed if you’re that sort of person. The knife was decently sharp out of the box but it was sharper after I tuned it up and it sharpens quickly on the Tsushima stone but it does not hold an edge as long as a Shun or Glestain. Hope that helps!

I've been a professional chef for 22 years, I have tried almost every brand of knife imaginable. I've reading about Dahlstong for a bit and decided to see. This knife is the sharpest knife out of the box I've ever bought. It is a pleasure and feels fantastic in the hand. I think I will try more Dahlstong knives

If you love to buy, prepare and dine on fresh seafood, a filet knife should be a staple in your kitchen. This is a totally different knife than the boning knife often found as a part of some knife sets. While many people confuse a boning knife with a filet knife, the two are very different. A boning knife is designed for precision boning, especially in deep cuts and holes making it more useful for meats such as beef or pork. A fillet knife, however, is designed specifically to help to remove the bones and skin from fish. While a normal knife can do the job, it is simply not as effective or safe. Typical fillet knives are curved, thin, flexible and have a sharp point to allow you to puncture the skin and maneuver inside of the fish with ease. Unlike a thicker straight blade boning knife, they easily fit between the skin and top layer of meat. Since a fish has skin and meat that is very tender, a stiff knife like a boning knife, will not do the job of removing the bones as well as the thinner and more flexible filet knife. This filet knife from Dalstrong was everything a premium and professional filet knife should be and more. While you don’t have to be a professional chef to use and appreciate the benefits of this knife, it is made to be useful in a professional kitchen. It certainly does have a flexible knife blade that is hand polished to a mirror finish. It has perfect balance and it will make ultra thin, clean slices to your fish. It is a breeze to clean, just running it under soapy water and towel drying. You can use the enclosed polishing cloth in between uses to always keep that mirror finish. It comes with a hard BPA free protective sheath, but for the professional, it also comes with a PLU leather outdoor sheath with belt loop to keep the knife close at hand. I own a quite a few Dalstrong knives specifically because I believe their quality and performance is worth ever penny spent on them. I would say that this filet knife did not fall short of my high expectations of this company in any way.

Knife arrived as promised. The quality seems to be exceptional. Unable to test at this time. but previous experience with knives indicate an A plus

I got tired of messing around with the cuzini knifes my work supplies, always dull and never consistent, boy, this knife brought a new life to all the prep I do on a daily. So far only it’s only seen several cases of prime tenderloins, and a few Japanese waygu loins, and a bunch of butterfly steaks (sirloins, fillets) throughout services, but! This knife flat out makes everything much easier, straight out the box blazing sharp, no fighting with any tendons or silver skin areas that can be tricky this just glides right through it all the first week. Perfect weight while being very flexible and you can just tell this bad boy is a straight work horse of a knife with endless life in it. No question about it I’ll be buying more from this company in the future. (Breaker knife, and chef knife for my roll) If your on the fence, an have this one in a pick out of two or three other knifes like I did, pick this one. You won’t be dissatisfied. 👌

Easy to keep sharp

MY CONFESSION FIRST: I am a Dalstrong addict who currently ownes nine (or is it ten?) Dalstrong Knives. Since there is neither cure nor absolution for my infirmity, I’ve succumbed to temptation once again by purchasing the Gladiator Series Fillet Knife, which perfectly compliments my Shogun Series Boning-Fillet Knife. The Shogun is thoroughly robust and slightly flexible—ideal for deboning beef, chicken and pork, as well as for filleting boneless meats and larger fish. The Gladiator is thin, highly flexible, and as nimble as Jack jumping over a lit candlestick—perfect for filleting small to medium-sized fish. For those who crave the food-prep satisfaction of wielding a razor-sharp, superbly-crafted kitchen knife, owning either (or both) of these gorgeous works of art will elevate you to cutlery Nirvana—or at least make you smile a whole lot more while working in the kitchen. P.S. I’d recommend not obsessing about out-of-the-box, 100% perfect sharpness regarding any particular brand’s knives (my response to a few pouting and tearful reviews), since you’re going to want to sharpen your own knives sooner or later regardless.