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Most anglers consider cleaning the catch one of the least desirable parts of the fishing process. However, it doesn’t need to be that way. Choosing the correct fillet knife goes a long way towards making the process quick and easy. Having the right fishing knife can also make the job safer and far less messy.
If you’re like us, you spend far too much time, energy, and money on your pursuits to settle for subpar gear. Thankfully, there are plenty of great manual and electric fillet knives to choose from these days. We process and cook many fish throughout the year and have found that having the right fillet knives makes all the difference in the world. Here’s some of the best fillet knives we’ve seen available today.
Best Overall: Bubba Tapered Flex Fillet Knife
Best Rated: Dexter Outdoors SOFGRIP Flexible Fillet Knife
Best Budget: Ugly Stik Tapered Knife
Best Japanese Style: Shun Classic Boning & Fillet Knife
Best Electric: Rapala R12 Heavy-Duty Lithium Fillet Knife Combo
Best High-End: Montana Knife Company Flathead Fillet Knife
Best for Panfish: Case Yellow Fishing Pocket Knife
Most Ergonomic: Benchmade Fishcrafter
Best Overall: Bubba Tapered Flex Fillet Knife
Bubba Tapered Flex Fillet Knife
Specs
Length: 6”, 7”, 8”, or 9”
Weight: 5.7 oz (7” version)
Steel Type: 8Cr13MoV
Pros
Comfortable grips
Safe handling
Corrosion-resistant blade
Will last for years
Cons
Expensive, considering the steel type
The Bubba Tapered Flex is the best fillet knife for beginners, but it is not strictly an entry-level knife. Bubba knives are well known for their recognizable red handles and razor-sharp, coated blades. The trigger-shaped rubber handle is comfortable and provides an excellent grip. Bubba grips have a nice, tacky feel to them that’s perfect for wet conditions. conditions. There are no worries about hand slippage here. Adding white rubber finger indexing points provides comfort and pressure where you need it. Bubba gives these blades a Titanium-Nitride coating for extra protection against the elements. These blades utilize low-grade 8Cr13MoV steel. However, Bubba gives them an excellent factory edge.
While we feel these knives are pricey considering the steel Bubba uses, they are incredibly well-made. We’ve encountered plenty of professional guides who use these every day. The ease of sharpening is another factor that makes Bubba Blades great for newbies. While Bubba offers a variety of awesome knives, the Tapered Flex’s 7-inch blade is the perfect do-it-all length and flex for breaking down most fish. I also like the plastic sheath that comes with it.
Best Rated: Dexter Outdoors SOFGRIP Flexible Fillet Knife
Specs
Length: 6”, 7”, 8”, or 9”
Weight: 5.7 oz (7” version)
Steel Type: High carbon steel
Pros
Easy to sharpen
Variety of sizes available
Comfortable grip
Ergonomic, non-slip handle
Made in the USA
Cons
No belt loop or tab on sheath
The Dexter fillet knife is a traditional, no-frills fillet knife design. The blade has a good amount of flex to glide over bones. Dexter isn’t quite clear about the steel type, using the marketing name “Dexsteel.” We know it’s a high-carbon blade, making it very easy to sharpen and hone quickly. This one is going to be easy for anyone to maintain. Dexter knives also have an excellent reputation among both anglers and chefs. They come with a superb factory edge that will make short work of even the boniest of fish.
The handle is soft and comfortable. This knife is also easy to clean since Dexter kept the entire profile streamlined. There aren’t many nooks and crannies for fish slime and scales to lodge. It is NSF-certified, making it an excellent option for commercial fishermen, guides, and professional cooks. It is also made in the USA and comes with a blade protector sheath that makes storage and transport much safer for you and the blade.
Best Budget: Ugly Stik Tapered Knife
Specs
Length: 7”, 9”
Weight: 9 Ounces (7-inch version)
Steel Type: 8CR14
Pros
Affordable
Surprising ergonomics
Excellent factory edge
Cons
Tight sheath retention
Unnecessary line cutter
It’s hard to believe that this Ugly Stik knife is usually available for only around $25, sometimes less if one catches a sale. This knife has much better ergonomics than expected for a budget knife option. The large handles have a decent grip and are slightly oversized. Anglers with larger hands will have no trouble with this knife. The steel used here is lower grade 8CR14. However, I was pleasantly surprised by the factory edge. It was hair-splitting sharp out of the package and made quick work of all the fish I threw at it. Even when this knife dulls, putting that edge back on it won’t take much.
I have a love-hate relationship with this knife’s sheath. Making it slatted is inspired for a knife that’s going to be wet all the time. It ensures no moisture buildup inside and helps prevent rusting. However, the retention on mine is ridiculously tight. Tighter than any other knife I own, which is saying something because I have a lot. I’ve owned the knife for about a year, and it still hasn’t loosened up. I also don’t feel the line cutter was necessary. I rarely take my fillet knives with me when I fish anyway. My gripes here are mostly nitpicking. For a knife under $30, I can’t complain too much. The Ugly Stik name is known for its toughness; this knife is no exception. Just like their rods, they back this knife with a seven-year warranty. That’s better than what other budget fillet knives are offering.
Best Japanese Style: Shun Classic Boning & Fillet Knife
Specs
Length: 6”
Weight: 7 oz
Steel Type: VG-MAX
Pros
Wear- and corrosion-resistant blade
High-quality steel and craftsmanship
Insanely sharp
Versatile beyond fishing—doubles as a boning knife
Cons
Expensive
Not very flexible
The Shun’s Classic Boning & Fillet 6″ knife is the best Japanese-style fillet knife for consumers and professionals alike. Knifemaking and fishing are historic pieces of Japanese culture, and makers have developed a variety of specific designs for fish butchery. While Shun’s Classic Boning & Fillet knife isn’t the most traditional design, it is an excellent mashup of Japanese and Western ideas. The most notable feature here is the proprietary VG-MAX steel. This is as durable and corrosion-resistant as it gets.
The Shun is shorter and stiffer than most standard fillet knives, offering more control when making fine cuts. It’s an excellent option when working with large-boned fish. It’s also a very capable boning knife for wild game and other meat. The curved, narrow blade is extremely sharp and cuts effortlessly. It has enough flex for boning and skinning, while also being rigid enough to cut through cartilage and even some bone. Despite its short length, the blade's curvature is great for the long sweeping strokes that characterize many Japanese knife handling techniques.
However, the handle’s smooth finish makes it a bit slippery. Unfortunately, the Shun does not have a sheath, so it is more intended for home use than on-the-water butchery. The Shun is easily the most expensive of the non-electric fillet knives I tested, but if you enjoy Japanese knives and are willing to pay for quality steel, the Shun is one of the best.
Best Electric: Rapala R12 Heavy-Duty Lithium Fillet Knife Combo
Specs
Length: 6” and 7.5”
Weight: 16 oz
Steel Type: Stainless steel
Pros
Long battery life
Quick charging
Light and balanced
Powerful
Cons
Blades require replacing
Only comes with 2 blades
Many things stand out about the Rapala R12 Heavy-Duty Lithium Fillet Knife Combo, making it the best electric fillet knife. Despite being built like a tank, the knife is incredibly lightweight and well-balanced compared to other battery-powered fillet knives I’ve used. We comfortably used the R12 for a long time before our wrist and forearm started feeling it. The thumb button activation is very intuitive for the pushing motion of a fillet stroke. At least subjectively, the motor works at a higher rate and with more power than most corded fillet knives. Unlike its competitors, it doesn’t get bogged down by rib bones or thick fillets. Compared to the classic Mister Twister, buying the Rapala is an investment, but it is a massive quality improvement that won’t burn out after one season.
I found the R12’s battery to be extremely long-lasting and fast charging. The R12 is by no means cheap, but the price is reasonable compared to other high-end battery-powered electric fillet knives on the market. While it comes with two batteries, a charger, a nice case, and two different blade sizes, it would have been nice for Rapala to include a few more blade styles. This knife will also cost more in the long run when buying replacements. The good news is that the blades are interchangeable with other brands’ electric blades, such as Bubba.
Best High-End: Montana Knife Company Flathead Fillet Knife
Specs
Length: 7”
Weight: 4.6 oz
Steel Type: MagnaCut steel
Pros
Ridiculously light
Insanely sharp
Bonus Cerakote finish
Cons
Availability
The Flathead Fillet (a collab with Huk) is a serious knife for anglers who demand the absolute best. Montana Knife Company used CPM MagnaCut, which is an inspired choice for a fillet knife. This steel is insanely corrosion-resistant and holds an incredible edge. Despite filleting dozens of fish with it last summer, I haven’t had to touch up the factory edge yet. As if the steel choice wasn’t inspired enough, they gave it a Cerakote coating. This knife is darn-near bulletproof from moisture, especially saltwater. I love the control and balance of this blade. The G-10 handles might look slightly slick in photos, but these feel great. I’ve had zero issues with them. MKC offers seven color combos to suit any angler’s tastes. The sheath’s retention was tight when I got the knife. However, it has loosened perfectly with use.
The only gripe with this knife is the availability. MKC’s stuff tends to sell out instantly, which isn’t surprising given the quality and the fact that their knives are made here in the States. It’s worth the effort to track one down. After extended testing of this one, I can’t even hold the $300 price point against it. It’s worth every penny. These knives are built well enough to be considered heirloom items. It says a lot about MKC to put out that quality in an economy where other items are built to eventually fail. As if all that wasn’t enough, this knife has the durability and flex to be used for the butchering and deboning of wild game. What more can one ask for from one knife?
Best for Panfish: Case Yellow Fishing Pocket Knife
Specs
Length: 4.35”
Weight: 2.7 oz
Steel Type: 420 HC
Pros
Scaler and blade in one
Incredibly lightweight
Versatile design
Cons
Factory edge left something to be desired
I returned heavily to panfishing last year, and Case’s little pocketknife became my preferred tool for cleaning bluegills. The 4.35-inch, 420 HC blade is perfect for cleaning fish in the eight-to-ten-inch range. It works great on perch and crappies, too. Case included a fish scaler roughly the same length as the primary blade. The compact profile of the scaler makes it easy to get around the fins and along the fish's tail. I like to keep the skin on bluegills for frying, and this knife made that easy. If this knife looks old-school, it’s because Case has been making them forever. Seeing a design that hasn’t gone out of style with the times is refreshing. It’s also useful beyond fish cleaning. The size is perfect for everyday tasks on the boat. The knife also includes a hook remover.
One pain point is that the factory edge on the knife I tested was much duller than expected. In fairness, I haven’t had an issue since I ran it over my electric sharpener a few times. It now slices heavy braided lines with no problems. Other than that, this knife is the perfect size for panfish or other small species.
Most Ergonomic: Benchmade Fishcrafter
Specs
Length: 7”, 9”
Weight: 2.84 Ounces
Steel Type: MagnaCut
Pros
Incredible ergonomics
Excellent edge retention
Surprisingly lightweight
Cons
Lack of smaller sizes
Price
It’s hard to go wrong with any Benchmade knife. Their Water line of knives deservedly won the best of cutlery, hand pliers, or tools category at ICAST 2024. The standout here is the rubberized Santoprene handle. It has a nice, tacky feeling that never slips, even in wet hands. It results in some incredible blade tip control that’s hard to top. The finger grooves are subtle and will conform to most hands perfectly. Benchmade put some extra textures on the handle, but not so many that they will accrue fish slime and other crud. These knives will rinse clean rather quickly. The Fishcrafter also comes with an exceptional sheath.
As if that wasn’t enough reason to consider this knife, the steel is CPM MagnaCut and holds an edge for eons. We are surprised that Benchmade only made two sizes, seven and nine inches. We hope they expand the lineup to include five—and six-inch models for cleaning smaller species. At $240, this knife is not cheap. However, we’re willing to forgive some of that. Part of the cost is steel, and the other part is buying an American-made knife. This knife will last a very long time, making it worthy of the investment.
How We Tested Fillet Knives
Whether I’ve caught them myself or purchased them from the grocery store, I cut up and cook a lot of fish. I also have years of experience breaking down and cooking fish in restaurants. I have filleted piles of panfish, big salmon and trout, saltwater fish, and everything in between. It’s rare that a week goes by that I don’t reach for a fillet knife at least once. Additionally, we considered the following during our testing and evaluations:
Steel Type: What type of steel is used in the construction? How long will the knife hold an edge?
Ergonomics: How comfortable is the knife in the hand? Will it slip when hands are slimy or wet?
Sheath: How well does the sheath protect the blade and the user? Is the retention too tight or too loose?
Value: Is the price point fair for the knife’s build and materials? How much value do additional accessories add to the overall package?
Buying the best fillet knife for your individual needs is important if you intend to eat the fish you catch. Picking a knife with the right features and design makes a huge difference in the quality and ease of your work. I used each knife on several different types of fish to get a better understanding of their strengths and weaknesses. Here are the criteria I used to test the knives and determine my selections:
Sharpness and Edge Retention: A knife is built for cutting. It needs to come sharp and be easy to sharpen. The type of and hardness of the steel, whether it is coated or not, the angle of the bevel, and many other factors contribute to a knife’s ability to take and hold an edge. I cut up a bunch of perch and salmon with each knife, and even tried to dull the blades on cardboard for testing. It only took a few minutes of honing to get them hair shaving sharp again.
Durability and Cleaning: Fillet knives are tools to be used and abused. Properly cared for, they should last years, if not a lifetime. The materials, design, and build quality of the knife all play big roles in their longevity and performance. They also need to be able to clean up easily so they do not corrode or harbor bacteria. After testing, I left the blades dirty for a few days to see if they would oxidize, and then noted how much effort it took to get them cleaned and sanitary.
Overall Package: Beyond the quality of the knife itself, it’s important to consider the overall package and the accessories that it comes with. Something as simple as an included sheath makes a big difference whether a knife is worth recommending. This is especially relevant for electric fillet knives that require batteries, chargers, cables, a variety of blades, and a case to carry it all.
What To Consider When Choosing a Fillet Knife
Steel Type
Many fillet knives today use low-grade, high-carbon stainless steel because it’s easy to sharpen and has excellent corrosion resistance. That’s an important consideration, especially for knives used extensively in saltwater scenarios. Many companies don’t even list the exact steel type for fillet knives or give them names, which is a marketing tactic. For instance, Dexter uses “DexSteel” for its online listings. In most cases, the price of a knife is directly proportional to the quality of the steel used. Knives in the $20 to $60 range often use low-grade Chinese steels like 8Cr13MoV.
Some companies have started making fillet knives of higher-end steel, such as S30V and CPM MagnaCut. The former has excellent edge retention but is hard to sharpen, while the latter option has the same edge retention, but is easier to sharpen. Both have toughness and corrosion resistance that are hard to top. High-end steels usually command price tags in the $100 to $300 range.
Ergonomics
It’s easy to cut yourself if you aren’t careful while cleaning fish. That’s why the handle of a knife is so important. The handle should fit the user’s entire hand without the pinky finger hanging off. Finger grooves help impart additional control for delicate tasks. Rubberized grips are considerably easier to hold with wet hands. Many knives today have textured grips with a certain amount of tact to the handles that makes them easy to grasp.
Length
The length of a fillet knife is one of its most important features. It contributes to how much control the user has over the blade while cutting. A shorter blade provides accuracy in the fine, detailed cuts since there is a shorter distance between the tip of the blade and your wrist. However, it’s less ideal for long strokes through long fish. A shorter blade is also often more rigid, giving you the ability to exert more energy into a cut. Longer blades provide greater reach and are usually more flexible. The longer reach also makes it easier to work on larger fish and cut in places where you can’t get your hand comfortably.
Here are the most common blade lengths and where they excel:
6-inch: A short, 6-inch blade is generally used for small to medium fish and offers control and cutting precision. This size is also useful when you need to do delicate work around big bones on large fish.
7-inch: This do-it all blade length works great on most fish.
8- to 9+- inch: A blade eight inches or longer offers greater reach and structural integrity for filleting and breaking down large freshwater and saltwater fish.
Flex and Thickness
The amount of flex and thickness of a blade will affect its performance dramatically. A thin, flexible blade glides across and around bones and cartilage far better than a rigid blade, while a rigid blade is better at cutting through. A flexible blade bends with the natural contours of the fish, leading to a cleaner job and less meat loss. Rigid blades have a more robust profile, allowing you to exert more pressure and power into a cut. However, rigid blades are also less malleable and forgiving. Knowing how these different factors change the performance of a knife will help you pick the best fillet knife for your needs.
Here are three rough categories that most manual fillet knife blades fall into, and how they perform.
Stiff and thick: Best for deboning, removing loins, and cutting fillets into serving size. Slight flexibility at the tip of the knife. Also good for cutting through and around large bones and cartilage, and for making precision cuts and trimming.
Medium flex and thickness: Compromise between power and flexibility. Versatile for most types of fish. Flex point closer to the middle of the knife.
Flexible and thin: Best for filleting and skinning. Bends with the natural contours of the fish, gliding over bones and minimizing wasted meat. Less able to exert power into the knife. Flex point closer to the middle or base of the blade.
Portability
The overall size, weight, and profile of a fillet knife is something to consider based on the type of fishing you do the most. A lightweight option with a sheath or scabbard might be the best fillet knife for beginners and anglers who travel a lot to fish. An electric or a high-quality fillet knife is better suited for high-volume home use. The availability of power near the places being fished may also determine whether a corded or battery-powered option is the best choice.
Price
Fortunately, most anglers won’t need to spend a fortune to get something that will do the job. Anglers who may only clean a few catches a year can get along fine with a knife in the $20-$30 range. Expect to pay $50 to $75 for a mid-tier quality knife with a little better steel, maybe 420 stainless. However, anglers who invest a lot of time on the water may want the additional edge retention qualities that come with higher steel grades like MagnaCut or S30V. Expect to pay about $200 for a knife made of those steel qualities. The other area where fillet knives get pricey is electric fillet knives. Expect to pay at least $100 for a quality electric knife. The long-term price is usually higher to buy replacement blades because these knives often feature serrations that are not easy to sharpen.
FAQs
Q: What makes a good fish filleting knife?
The best fillet knives need several important qualities. They need to be sharp and easy to sharpen, clean up easily, and provide a good grip when wet and slimy. A good fish filleting knife must also be the right length and have the right amount of flex for the job. The best electric fillet knives need to be lightweight, balanced, and powerful enough to cut through anything thrown at them. They also need to have a quality motor that can stand the test of time.
Q: How much does a fillet knife cost?
Most fillet knives are relatively inexpensive. They average anywhere from $20 to $80, with some of the higher-end Japanese and electric fillet knives going for $100 to $300 plus.
Q: What is the best length for a fish filleting knife?
The best length for a fillet knife depends on personal preference and the type of fish you need to break down. Consider a 7-inch knife as a good all-around option. If this feels too large, drop down to a 5- or 6-inch blade until cleaning feels easy and natural.
Q: How should I maintain my fillet knives?
The most important thing you can do to maintain a fillet knife is to clean it right after every use, especially if fishing in saltwater. Not cleaning can result in rust developing on the blade. The best way to avoid this is to wash it with hot water and soap. Don’t forget to sharpen the knife regularly. The most dangerous knife is a dull knife. Keeping the edge honed also makes cleaning fish easier. It also results in better meals and less waste.
Final Thoughts
No tackle box or home kitchen is complete without a fillet knife. It’s worth having the right tool for the job to feed yourself and your loved ones. The Bubba Blade Tapered Flex was an easy choice for our best overall for its affordability, availability, and variety in the lineup. For the average angler, it’s all you’ll need. Our runner-up is the awesome Montana Knife Company Flathead Fillet. While this knife won’t be in everyone’s budget and is hard to acquire, it’s a dynamite tool. One that will give the user and their family many years of service in both fishing and hunting.
Why Trust Us
For more than 125 years, Field & Stream has been providing readers with honest and authentic coverage of outdoor gear. Our writers and editors eat, sleep, and breathe the outdoors, and that passion comes through in our product reviews. You can count on F&S to keep you up to date on the best new gear. And when we write about a product—whether it’s a bass lure or a backpack—we cover the good and the bad, so you know exactly what to expect before you decide to make a purchase.
