Kitchen fillet knife designed for precise filleting and deboning, promising razor-sharp cutting and reliable edge retention. Home cooks and busy kitchen teams will appreciate controlled slices and a secure grip during long prep sessions. Is the HOSHANHO Fillet Knife the reliable everyday tool worth keeping in a busy kitchen?
⚡ At a Glance
- • Cutting Quality: Razor-sharp 12° edge on a narrow, flexible 7 inch blade
- • Best for: Home cooks and busy kitchens needing precise filleting and trimming
- • Not ideal for: Heavy chopping or breaking down large joints
The blade is sharpened with a whetstone technique to a 12° edge and made from high carbon stainless steel rated at 60 Rockwell hardness. An ergonomic wooden handle gives grip stability for longer prep sessions.
Precision filleting – With a razor-sharp 12° edge
Blade sharpening uses a whetstone method combined with water and sand to achieve a fine 12° edge suited to thin slicing. The narrow, flexible 7 inch blade follows contours for controlled cuts.
Ultra-thin, even slices are easier to achieve when filleting fish or trimming delicate meat, reducing waste and improving presentation.
Long-lasting edge retention – With premium high carbon stainless steel
Blade is forged and polished from high carbon stainless steel with a 60 Rockwell hardness rating, enhancing hardness and resistance to wear and corrosion. The metallurgy supports sustained sharpness under regular use.
Less frequent sharpening keeps the knife ready for busy kitchens, saving time and maintaining consistent cutting performance.
Comfortable handling – With an ergonomic wood handle
Handle is crafted from wood with an ergonomic shape designed to stabilise grip and reduce slippage. The profile focuses on comfort to minimise hand fatigue during extended tasks.
Secure hold and reduced fatigue help maintain control when skinning, trimming or butterflying, making longer prep sessions less tiring.
✨ The 4 Key Reasons for HOSHANHO Fillet Knife
- Whetstone-sharpened 12° edge – Produces exceptionally thin, precise slices for fish and delicate meats
- Flexible 7-inch narrow blade – Reaches tight joints and contours for efficient skinning and trimming
- 60 Rockwell high carbon stainless steel – Maintains edge longer, resisting wear and corrosion during regular use
- Ergonomic wooden handle – Offers secure grip and reduced fatigue during extended prep sessions
📋 Technical Details at a Glance
- Blade length: 7 inch
- Blade material: High carbon stainless steel
- Edge angle: 12°
- Hardness: 60 Rockwell
- Blade profile: Narrow and flexible
❓ Frequently Asked Questions
Q: Is the blade suitable for filleting fish?
A: Yes, the 7 inch narrow and flexible blade is designed specifically for filleting, deboning, trimming, skinning and butterflying.
Q: How durable is the blade against wear and corrosion?
A: Made from high carbon stainless steel with a 60 Rockwell hardness rating, the blade is described as offering excellent edge retention, corrosion and wear resistance.
Q: Will the handle feel comfortable during long prep sessions?
A: The wooden handle has an ergonomic shape that ensures grip stability and is designed to minimise fatigue and slipping during extended use.
🏆 Our Verdict
The HOSHANHO Fillet Knife suits home cooks and busy kitchen staff who need a precise, reliable filleting tool. A combination of a whetstone-sharpened 12° edge, 60 Rockwell high carbon stainless steel and an ergonomic wood handle delivers accuracy, durability and comfortable handling. While exact cost varies, durable construction and strong edge retention suggest good long-term value for regular use.
