Kitchen fillet knife designed for precise trimming and bone work, promising razor-sharp control during delicate preparations. The HOSHANHO Fillet Knife pairs a flexible 7-inch blade with a Pakkawood full-tang handle for steady, fatigue-reducing grip. Is the durability and edge retention worth choosing for regular kitchen use?
⚡ At a Glance
- • Cutting Quality: Hand-ground 7-inch blade at 15° per side with a tapered tip for precise fillets and minimal waste
- • Best for: Home cooks and professional chefs needing accurate filleting, deboning and delicate trimming
- • Not ideal for: Heavy chopping or cleaving through thick joints rather than fine boning tasks
Flexible 7-inch boning blade made from German high-carbon stainless steel with 58 HRC hardness. Pakkawood full-tang handle and a laser-engraved waved pattern combine durability with balance for controlled cuts.
Precision Filleting - Thanks to 15° Hand-Ground Blade
Blade edges are hand-ground to a 15° angle on each side, creating a keen, acute cutting bevel that slices with low resistance. The tapered tip and slender profile help the edge glide along bones and under skin for clean separations.
Ultra-thin, accurate slices reduce waste and improve presentation when preparing fish, poultry or delicate cuts.
Comfortable Control - With Pakkawood Full-Tang Handle
Handle is constructed from high-density Pakkawood bonded to a full-tang steel core, preventing expansion or cracking. Ergonomic shaping and balance distribute weight for improved manoeuvrability during repeated strokes.
Secure, comfortable grip lowers hand fatigue during long prep sessions, making fine work easier and safer.
Long-Lasting Edge Retention - Thanks to German High-Carbon Stainless Steel (58 HRC)
Steel formulation delivers a 58 HRC hardness, which increases wear resistance and helps maintain a sharp profile over extended use. Corrosion-resistant stainless properties improve durability in kitchen environments.
Sharpness endures through regular filleting tasks, reducing the need for frequent re-sharpening and maintaining consistent performance.
✨ The 4 Key Reasons for HOSHANHO Fillet Knife
- 58 HRC German Stainless Steel – Retains a sharp edge through extended use without frequent re-sharpening
- 15° Hand-Ground Edge – Enables ultra-thin, precise slices with minimal tissue damage
- Flexible 7-inch Blade – Glides along bones and under skin for neat fillets
- Pakkawood Full Tang Handle – Offers stable grip and reduces hand fatigue during prep
📋 Technical Details at a Glance
- Blade Length: 7 inch
- Steel: German high-carbon stainless steel
- Hardness: 58 HRC
- Edge Angle: 15° per side
- Blade Pattern: Laser-engraved waved pattern
❓ Frequently Asked Questions
Q: Is this knife suitable for filleting fish?
A: Yes. The flexible 7-inch blade with a tapered tip and a 15° edge is designed to glide along bones and under skin, making it well suited to filleting fish.
Q: Will the handle stay stable with frequent use?
A: Yes. The high-density Pakkawood full-tang handle is non-expanding and non-cracking, offering a secure grip that reduces hand fatigue during extended preparation.
Q: Is the steel resistant to corrosion and wear?
A: The German high-carbon stainless steel is described as corrosion resistant and durable, with a 58 HRC hardness that helps maintain edge retention and resist wear.
🏆 Our Verdict
The HOSHANHO Fillet Knife suits keen home cooks and professional chefs who need precision for filleting and deboning. Exceptional edge retention from 58 HRC German high-carbon stainless steel combined with a 15° hand-ground edge delivers clean, reliable cuts. Durable construction and an ergonomic Pakkawood handle provide strong long-term value for frequent kitchen use.
