Fishing Victoria Forum

I've got a Yanagiba as well; but I only use it for sashimi.

For filleting I use a Deba

Nice blade :thumbsup:

I use the Global flexible boning knife. It does the trick with larger specimens as well as fiddly things like garfish. It's also versatile -- I use it far more frequently for things like dismantling chickens or boning out legs of lamb. I'd recommend it.

I got a Swibo 20 cm flexible blade knife from Everten, cost $54.85 delivered. Very sharp, too sharp really which makes skinning fillets a bit of a hassle, and I only have to go close to my finger and the bleeding starts. I would avoid knives with wood or rubber handles, they do not last too well, maybe I should keep them out of the dishwasher.
Cheers
Ango.

DougieK wrote:When you make a decision write me a review could you scrags?

You need to learn to fillet fish first Doug, don't forget, I've seen you on action lol..
Then get a decent knife.

CarlG wrote:

DougieK wrote:When you make a decision write me a review could you scrags?

You need to learn to fillet fish first Doug, don't forget, I've seen you on action lol..
Then get a decent knife.

better off crafting a knife out of a stone i find on the ledge than trying to fillet a trevally with that blunt piece of $3 schite from kmart i was using.

I pride myself on having sharp, but, cheap knives
My son brought some cangstan (?) knives
I have never used such a sharp knife. Actually a bit scary
Like 4litres said "through anything like butter".
Gra

Almost 4 years later and i still stand by my original comment.

Almost all of my work knives are Victorinox and are worth about $50 to $100 each. I have two that are part of the Grand Maitre range, which are much more expensive, but the rest of them are just the standard Fibrox plastic handles. Some of these are now pushing 20 years old and i can still get them razor sharp.

The flexible filleting knife is great for detailed work such as KGW, but IMO the blade is a little short. Im not sure if they make a longer one than what i have. And i regularly use the boning knife to fillet Atlantic Salmon and Kingfish. I also think the boning knife makes a good general knife on the boat.

For what its worth, i work in a very high volume kitchen where chopping up multiple 10kg boxes of carrots or 15kg of cucumber is just part of a normal day. Leading into the Grand Final or Boxing Day test its not unusual for us to have to process well over 500kg of Salmon of Kingfish (or 500kg of both!). For jobs like this i am more than happy to reach for a $9 Kiwi chopper. When it gets blunt after a couple of months i just throw it out and grab the next one.

Whatever you go with, invest in some good quality stones and learn how to use them. Even a $3000 Japanese gyuto is no match for a $5 Kiwi if it is blunt.

Have a look at the Kershaw line of knives.

I have used both victorinox, kershaw and martinni

My martinni was the best, but I lost that after only a few uses. I’m absolutely hopeless at losing things, so I just grab the cheap kershaws now and more than happy with them.

I find some knives are TOO sharp for small fish like whiting and flathead, and I tend to easily cut through the spine making it hard to finish off filleting, some times a dull blade is better for smaller species.