Dexter 8" Carbon Steel Fillet Knife - Perfect for Flawless Fish Filleting

John c.: Filleting fish

United States on Sep 17, 2023

Rob k: These knives are great for filleting .

Canada on Jul 29, 2023

Jeff Hartsell: Nice knife to clean fish.

United States on Jul 14, 2023

eyes88: Many years ago, I worked on fishing boats and the Dexter Fillet Knife was an essential tool for making my livelihood. When I moved away for grad school, my parents through that knife away because it was rusty. How sad! High carbon steel knives will rust and this knife is/was no exception. I recently replaced that knife and I was thoroughly delighted to discover that Dexter still makes the same wonderful knife. This knife is flexible and it's easy to get a razor sharp edge on it; much easier than getting a sharp edge on any stainless steel blade. It really is a pleasure to use. High carbon steel will rust/tarnish, so after washing, I usually rub it with a little vegetable oil. Any discoloration has absolutely no functional consequences, and I recommend this knife to anyone who wants a superior quality fillet knife.

United States on Sep 14, 2021

Amazon Customer: Great product for use on fish or meat.

Canada on Jan 19, 2021

David ReavesDavid Reaves: This carbon steel fillet knife is a bargain. I find carbon steel knives to be much easier to get and keep sharp than stainless steel. I have one carbon-steel butcher knife that was a wedding gift. It is still a great knife after 36 years! I'm expecting this knife to last as long (if I do). This blade is slightly more stiff than some, but still more than flexible enough. I expect it to be a great knife.

For those who complain about rust... carbon steel doesn't have anything that protects against rust. You must keep it clean and dry after using. I always wipe with a tiny bit of vegetable oil or bacon grease after washing. One thing that seems to help (for me) is to put a patina on the blade when I get it. That surface seems to inhibit rust slightly. To create a patina, I first wash the knife with hot soapy water and dry completely. Then I spray each side of the knife with some 20% horticultural vinegar I have (organic weed killer). Other forms of mild acid would work too. Once the vinegar dries, I wash and dry again. This time I add a little oil to a paper towel and wipe a very light coat over the knife. The second photo shows the difference between the patina and a stainless...

United States on Feb 18, 2019

TheGuy: I'm changing my review to 5 stars because after a year of being annoyed by the handle not being fitted well to the blade, I emailed DR with some pictures and they are replacing my knife for me. This is hands down the best filet knife I've used though and I have a few both traditional/american and Japanese. It just gets really sharp and gets around bones and stuff really well. I wish it was 6" to be honest because I do more trout and stuff but depending on what you filet this is the knife and it's not bad for trout, just have to get used to working with a longer blade on smaller fish.

It is NOT stainless. It will rust if you don't take care of it. My suggestion is if you don't get one with the handle snug to the blade with gaps, you exchange it for another because (like me) water can get between the handle and rust and you cant combat that. If it's a good fit, keep the knife dry and oiled after use, and maybe consider working some chapstick or something into the edge where the blade meets the handle so that water cant get in there. If you take care of it, it will be the sharpest best filet knife you've used. You might consider forcing a patina on it with vinegar or whatever...

United States on Feb 10, 2014