The best Japanese fillet knives have made it easier for people to fillet fish neatly. Almost anyone cut down fruit or a vegetable, but not fresh fish.
To fillet fishes, you need the support of any of the best Japanese fillet knives on the market. These knives come hand in longevity, sharpness, and professional work.
These best Japanese fillet knives are suitable for fileting down tuna, salon, tiger fish, and others. You can save yourself from destroying your fish with this knife.
If you want to get the best Japanese fillet knives, we have listed some of the top models and brands for you in this article.
The best Japanese fillet knives have made it easier for people to fillet fish neatly. Almost anyone cut down fruit or a vegetable, but not fresh fish.
To fillet fishes, you need the support any of the best Japanese fillet knives on the market. These knives come hand in longevity, sharpness, and professional work.
These best Japanese fillet knives are suitable for fileting down tuna, salon, tiger fish, and others. You can save yourself from destroying your fish with this knife.
If you want to get the best Japanese fillet knives, we have listed some of the top models and brands for you in this article.
Table of Contents
Top Japanese Fillet Knives
| Japanese fillet knives models | Pros | Cons | ||
| Global 6.25″ Boning Knife
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The knife has the sharpest blade.
It is a flexible blade knife. The knife is versatile and balanced. It has a metallic grip handle. It is super easy for fileting.
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You need patience to sharpen the knife.
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| DALSTRONG Filet Knife – Shogun Series
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The knife has a double bevel 8° blade.
It has a full tang and is comfortable. It offers an ultra-sharp knife blade. This model has a plastic sheath The knife provides good edge retention.
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The knife has a heavy handle.
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| Kizzaki Premium 8 inch AUS-10 Japanese Knife
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The model is a durable Japanese fillet knife.
The knife offers an exceptionally sharp blade. It has a hexagonal, but full tang handle. You can clean and maintain the knife easily. It has a lightweight and non-stick blade.
|
The spine should be thicker
|
||
| Yoshihiro Shiroko High Carbon Steel Kasumi Deba
|
The knife is easy to sharpen.
It has a hard, but stable blade It has a thick spine and is sharp. The knife can butcher a whole fish. It has a cool build quality |
It is on a heavier side.
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||
| Imarku Sashimi Sushi 10 inch – Yanagiba Knife
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The knife has the best edge retention.
It offers a decent sharpness. The knife comes with a comfortable handle. It has a single bevel blade. The knife is easy to maneuver |
The handle is a bit heavier | ||
|
Shun Pro 8-1/4-Inch Deba Knife
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The model is a lightweight Japanese fillet knife
It has a comfortable Pakkawood handle. It has a single bevel and pre-sharpen blade. The knife is ideal for filleting the fish and chicken. It has more than enough edge retention.
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It is not a Deba profile blade
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Best 6 best Japanese fillet knives
Here is a list of some of the best Japanese fillet knives:
Global 6.25″ Boning Knife
The Global 6.25″ Boning Knife is lightweight that is great for professional works. It helps people with great cutting skills to fillet fish.
Build Quality & Material:
The knife makes use of stainless steel coating on its sharp edge. It is created from high carbon steel making one of the best on the market.
The steel knife contains a bit of cobalt and steel, a good alloy of molybdenum, chromium, and carbon elements.
The knife’s material is calledChromova because of its great rust resistance. The material is a perfect complement with the stainless steel coating.
Cutting & Performance:
The knife can cut through the fillet of a fish from its gills to its pectoral fin without difficulty. The knife is versatile.
The Global 6.25″ has a blade length of 6.25 inches for great balancing. The length of the blade does not affect its versatility.
If you want to cut deep into small fishes, the knife is suitable with a flexible blade that does not require force to penetrate into the filets.
The model has one of the best handles that cannot break or bend. It has a perforated and tiny little blind hole on each single inch.
It does not make use of a common bolster, but a dedicated spot to help in the adjustment of the index finger.
The handle is easy to hold and comfortable to filet your fish.
Pros
The knife has the sharpest blade.
It is a flexible blade knife.
The knife is versatile and balanced.
It has a metallic grip handle.
It is super easy for fileting.
Cons
You need the patience to sharpen the knife.
DALSTRONG Filet Knife – Shogun Series
Dalstrong Fillet Knife is among the best Japanese fillet knives. It is a lightweight model with some of the best features.
Build Quality & Material:
Dalstrong made this model stand out with its Super steel material. It is created from AUS-10 Japanese steel.
The knife is a layered steel knife treated with vacuum heat. It is more durable and has a high quality. The AUS steel has a Rockwell hardness score of 61+ HRC.
The knife is very durable and perfect for professional use.
Cutting & Performance:
With this knife, you can filet your fish in minutes when marinating it for sushi. It has a partial contoured blade seen on the half of blade length.
This ensures that users can remove the central bones from the fish fillet. The knife helps you cut through fish without difficulty.
It has a durable, versatile, and flexible blade at an affordable rate. The knife cuts through a salmon without difficulty.
The Tsuchime pattern is referred to as the Damascus pattern that stops large fish filets from sticking onto its blade.
The model has a sheath that protects it from rust.
Pros
The knife has a double bevel 8° blade.
It has a full tang and is comfortable.
It offers an ultra-sharp knife blade.
This model has a plastic sheath
The knife provides good edge retention.
Cons
The knife has a heavy handle.
Kizzaki Premium 8 inch AUS-10 Japanese Knife
Kizzaki Premium 8 inch AUS-10 Japanese Knife is among the best Japanese fillet knives that have a reasonable price.
Build Quality & Material:
The model is made with Japanese steel of AUS-10, with slightly more carbon that makes the steel harder.
It features a Rockwell hardness of 62HRC than some of the other knives. However, the model is not very flexible because it is for heavy cutting.
The blade is protected from corrosion and rust because of its nitrogen treatment that improves the knife’s longevity.
The knife is for professionals and can still be used at home to make sushi.
Cutting & Performance:
The knife can behead the fish and fillet it too. The hard blade is powerful with a thick spine. You do not have to force the knife to cut through fish.
Kizzakiis durable, and long-lasting, with one of the sharpest blades. You can use the knife in removing the fins and skins of the fish with ease.
The edge of the knife has great retention. It makes use of a shallow Tsuchime pattern for preventing the sticking of fillets onto the blade.
The process ensures that the productivity of the blade with a hexagonal full tang blade. The knife does not have sharp or dangerous edges.
Pros
The model is a durable Japanese fillet knife.
The knife offers an exceptionally sharp blade.
It has a hexagonal, but full tang handle.
You can clean and maintain the knife easily.
It has a lightweight and non-stick blade.
Cons
The spine should be thicker
Yoshihiro Shiroko High Carbon Steel Kasumi Deba
This is among the best Japanese fillet knives from Deba that are for fish butchery. The knife is for professional hands.
Build Quality & Material:
The Kasumi Deba makes use of high-quality steel and has a high ratio of carbon. This makes the knife stand out on the market.
It has lots of quality and its steel is called White steel with #2nd grade. This means that it has a consistent bonding with carbon.
The high carbon content in the blade makes it exceptionally shape. The knife features a Rockwell hardness score of 63 HRC.
This makes it one of the best Japanese fillet knives with a harder composition. The knife is extremely sharp that does not blow for a long time.
However, when it comes to sharpening, you would take a lot of time.
Cutting & Performance:
When it comes to making slices, this knife is great and offers users variants with handle material and blade lengths.
It has a single bevel blade for improved sharpness. The knife is great for those who want fast fileting because of its sharpness and versatility.
This knife can cut the hard parts of a fish and behead it in the case of tuna. This product has a high performance and is not great for beginners.
It has a Mongolian sheath called Saya, which comes out of the box. This product comes with a slightly tapered handle.
The knife’s handle is comfortable to use and easy to maneuver.
Pros
The knife is easy to sharpen.
It has a hard, but stable blade
It has a thick spine and is sharp.
The knife can butcher a whole fish.
It has a cool build quality.
Cons
It is on a heavier side.
Imarku Sashimi Sushi 10 inch – Yanagiba Knife
Imarku Sashimi Sushi 10 inches is one of the best Japanese fillet knives you can use.
Build Quality & Material:
The knife has a high carbon stainless steel known as 5cr15mov. It offers a Rockwell hardness of 59HRC.
This means that the knife has a sharp blade along with a hard sort of core out of the box. You do not have to sharpen the knife.
It comes sharpened when you buy it. It does not take time to sharpen for the first time. The knife is heat and ice-treated.
The knife has a sharp blade that offers decent sharpness and good longevity.
Cutting & Performance:
The knife is listed as one of the best Japanese fillet knives on this list. It is a single-sided or single bevel for easy slicing.
It bows down your filets from the fish. Its blade has a short angle that ranges from 12-15. However, it offers a tapered, decently polished, and boulted handle.
This handle is full-tang and versatile but could cause some slipping.
Pros
The knife has the best edge retention.
It offers a decent sharpness.
The knife comes with a comfortable handle.
It has a single bevel blade.
The knife is easy to maneuver.
Cons
The handle is a bit heavier
Shun Pro 8-1/4-Inch Deba Knife
Shun Pro 8-1/4 inch Deba Knife is amazing with its functionalities. We consider it one of the best Japanese fillet knives.
Build Quality & Material:
The knife blade is made of high carbon steel of high quality with a high ratio of rust-free elements.
It has Japanese steel known as VG-10 with high quality.
It offers a great edge with a micro layer of stainless steel in its lower spine for the blade. This protects the blade from rust.
Cutting & Performance:
The knife has a blend of modern western sort of designs that is exclusively for meat, chicken, and fish butchery.
The knife can take a deep and long cut inside the salmon next to its bone column. You are not expected to apply an enormous forehead force.
This can harm the edge as it can be done easily. The blade has a pattern on its face, which prevents the knife from slipping by resisting the friction inside the meat.
Pros
The model is a lightweight Japanese fillet knife
It has a comfortable Pakkawood handle.
It has a single bevel and pre-sharpen blade.
The knife is ideal for filleting the fish and chicken.
It has more than enough edge retention.
Cons
It is not a Deba profile blade.
Japanese Fillet Knives My Conclusion
With the number of best Japanese fillet knives, a beginner chef may find it daunting to pick the perfect knife.
We have listed six of these knives for you to pick your choice. Among these six, we have our top pick to help you more with your selection.
The Global 6.25″ Boning Knife is our top pick. It comes lightweight and is great for professional works. It helps people with great cutting skills to fillet fish.
While this may be our pick, you can decide to select another model. When picking your knife, make sure that you have the right one for your lifestyle.
You should not pick a professional chef knife if you have no reason to use it.
