Kitchen fillet knife designed for precise slicing, boning and trimming of fish and meat. Clean fillets and less wasted flesh make prep quicker and more satisfying for anglers and home cooks. Does the HOSHANHO Fillet Knife's high-carbon steel and thin 7-inch blade stand up to regular use?
⚡ At a Glance
- • Cutting Quality: 7-inch thin, flexible blade with a 15° hand-polished edge on 10Cr15CoMoV high-carbon stainless steel for precise, clean slices
- • Best for: Home cooks, anglers and chefs who need accuracy when filleting and trimming fish or meat
- • Not ideal for: Chopping through large, hard bones or heavy-duty cleaving tasks
A slender 7-inch fillet blade forged from Japanese 10Cr15CoMoV high-carbon stainless steel. Ergonomic pakkawood handle and lightweight, flexible blade suit fine trimming and skinning work.
Clean, razor-like slices – thanks to 10Cr15CoMoV high-carbon steel and a 15° edge
High-quality Japanese 10Cr15CoMoV stainless steel increases hardness and edge retention, while a hand-polished 15° bevel per side creates a very acute cutting geometry. The combination reduces drag through flesh and maintains sharpness through repeated use.
Expect precise, thin fillets with minimal tearing. Longer edge life means fewer re-sharpening sessions during regular kitchen use.
Controlled filleting and trimming – with a thin, flexible 7-inch blade
A slender blade profile and moderate flexibility allow the cutting edge to follow bone contours and separate skin from flesh cleanly. The blade geometry favours slicing and trimming rather than heavy chopping.
Easier separation of flesh from bones yields neater fillets and less waste, especially on delicate fish and poultry joints.
Comfort for extended prep – thanks to an ergonomic pakkawood handle
Pakkawood offers a stable, corrosion-resistant grip with a frosted texture that improves hold under wet conditions. An ergonomic shape reduces hand fatigue during repetitive cutting tasks.
Secure, comfortable handling makes long filleting sessions less tiring and improves control when working with slippery ingredients.
✨ The 4 Key Reasons for HOSHANHO Fillet Knife
- High-carbon Japanese steel – Exceptional hardness and strong edge retention for frequent use
- Hand-polished 15° bevel – Produces ultra-thin slices with reduced tearing
- Ergonomic pakkawood handle – Comfortable, non-slip grip during extended prep sessions
- Flexible, lightweight blade – Improves manoeuvrability for delicate filleting tasks
📋 Technical Details at a Glance
- Category: Kitchen fillet boning knife
- Blade length: 7 inch
- Blade material: 10Cr15CoMoV high-carbon stainless steel
- Edge angle: 15° per side, hand polished
- Handle material: Pakkawood (frosted texture)
❓ Frequently Asked Questions
Q: Is the knife suitable for filleting different types of fish?
A: Yes. The thin, flexible 7-inch blade is designed to follow bone contours and separate flesh cleanly on a variety of fish.
Q: Can the knife be used on meats other than fish?
A: Yes. Descriptions note multifunctional use for meat and poultry, suitable for tasks such as trimming, boning and skinning.
Q: How sharp is the blade out of the box and how is edge retention?
A: The blade is hand polished to a 15° edge per side for very sharp initial performance, and the 10Cr15CoMoV high-carbon steel helps maintain that edge during regular use.
🏆 Our Verdict
Ideal for home cooks, anglers and professional chefs who need precise filleting and neat trimming. The combination of Japanese high-carbon steel, a 15° hand-polished edge and a flexible 7-inch blade delivers clean slices and strong edge life. Durable materials and comfortable handling suggest good long-term value for regular kitchen use.
