Filet knives have one main use with several different features that specialize each series for a specific use: turning whole or large pieces of protein into smaller or thinner pieces.
The Hunter/Butcher is perfect for pre or post cooking protein work, but can be used as a filet knife as well. Whether you are working with a half cattle, Sunday Roast or Thanksgiving Turkey, this knife is perfect. The Ceviche knife is essentially the same as the Hunter/Butcher without the handle guard. This allows the knife to travel further along or into protein all the way to the wooden handle, and has a taller blade profile than our filet knives.
Flex Filets are perfect for larger, open water fish or coastal fish. We find that the Filet Flex is perfect for the species of fish we have locally on the West Coast of North America, or open ocean species.
Firm Filet knives are ideal for smaller fish typically found in lakes, rivers or the east coast, as well as intricate cuts of chicken, pork or beef.
