Fish fillet knives need one thing a hunting knife doesn't: a long, thin blade that flexes along the backbone so you leave meat on the fillet, not the frame. Pick the length by the fish. A 6" blade handles crappie, bream and trout; 7 to 8" suits redfish, walleye and snapper.
Flex is the second choice. A medium-flex blade like the Frosts 9210 follows the ribs; a stiffer, wider blade like the Frosts 9130P doubles as a boning knife for deer camp. The Mora 1891 Classic is the traditional Swedish 7" pattern, and Roselli's fillet knives are made in Finland for anglers who want an heirloom. For hunting blades, see our game processing knives or all Mora knives.
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Mora/Frosts Straight Wide Fillet/Boning 9130P -
Mora/Frosts Fillet Knife Med Flex 8 1/4" #9210 -
6" Hybrid Boning & Fillet Knife -
6" Hybrid Boning & Fillet Knife // Orange Handle -
7.5" Fillet Knife -
Mora 1891 Classic Fillet Knife #12316 -
Mora 1891 Classic Fillet Knife #12311 -
Roselli R255 Big Fillet Knife (NEW) -
Roselli RW256 The Small Fillet Knife
Fish Fillet Knives — Common Questions
What length fillet knife do I need?
6" for panfish and trout, 7 to 8" for redfish, walleye and most inshore fish, 9" or more for large offshore fish.
Flexible or stiff fillet knife?
Flexible for skinning fillets and working around ribs; stiffer for cutting through pin bones and for big fish.
Can I use a fillet knife on deer?
A stiffer fillet/boning blade like the Frosts 9130P works for boning out venison; a very flexible fillet knife is too thin for it.