Čeština
Deutsch
Kershaw Fillet Knife 311mm with 178mm Blade - Outlet
Are you searching for a tool that turns processing your catch into a seamless craft? This 7-inch fillet knife is engineered to glide with surgical precision along the spine of medium to large fish. Its blade, crafted from Japanese 420J2 stainless steel, offers the perfect degree of flexibility, allowing it to contour around bones without the risk of breaking. The ergonomic handle with neon accents ensures a rock-solid grip even in wet conditions, letting you focus entirely on achieving that perfect fillet. Upgrade your kit with a companion that blends modern metallurgy with time-tested maritime utility. Further product information ...
Surgical Precision for the Maritime Hunter: Flexible 7-Inch Fillet Blade
Usage and Professional Features
This knife is primarily designed for precise filleting, skinning, and deboning of fish. The blade is constructed from 420J2 stainless steel, renowned for its exceptional corrosion resistance—a vital attribute when working in salt or freshwater environments. Due to the specific tempering of this steel, the blade is highly flexible, enabling you to follow the natural curves of the fish skeleton and minimise meat wastage.
The handle is made from durable copolymer. Its anatomical shape, featuring a central swell and dual-end finger guards, ensures the knife remains secure in your palm during repetitive tasks or when handling slippery catch. The neon highlights are not merely decorative; they ensure high visibility, making the knife easy to spot on the shore, in the grass, or on a dimly lit boat deck. A protective ABS sheath is included, providing safe belt-carry and protecting the fine edge during transport.
Technical Specifications
| Blade Material | 420J2 stainless steel, satin finish |
| Handle Material | Copolymer (non-slip) |
| Total Length | approx. 31.1 cm (12.25 in) |
| Blade Length | approx. 17.8 cm (7 in) |
| Weight | approx. 108 g (3.8 oz) |
| Sheath | ABS plastic with belt loop |
Historical Context and Fascinating Facts
While this is a contemporary tool, the fillet knife's silhouette traces its lineage back to centuries of maritime tradition. In the medieval and early modern periods, fish was a staple of the European diet, particularly during Lent. Specialized fish-processing blades evolved in the Hanseatic ports and Viking coastal settlements. Where historical blades required constant oiling to stave off rust, modern stainless steel provides the luxury of high durability in harsh environments while maintaining the ability to be honed to a razor-sharp edge.
Care and Safety Guidelines
To ensure this knife serves you for years to come, rinse it with fresh water and wipe it dry after every use in wet or saline conditions. Although the steel is rust-resistant, prolonged exposure to harsh salts can cause pitting. We recommend using a fine-grit sharpening stone or a honing steel to maintain the delicate edge required for professional filleting.
Warning: The blade is extremely sharp and pointed. Never use this knife for chopping bones, wood, or other hard materials, as the thin, flexible blade may bend permanently or snap. It is not designed to be used as a pry bar. Always store it in the provided sheath and keep it out of reach of children. When filleting, always cut away from your body.
For a complete outdoor cooking setup, we recommend pairing this knife with a heavy-duty leather apron and a portable sharpening kit from our collection.
Would you like me to recommend a suitable sharpening stone for this specific type of flexible blade?
We are here for you!
