Fishing Victoria Forum

Im currently looking for a high quality filleting knife, and after suggestions on what people think a good one is.

Im looking at;
http://www.chefsarmoury.com/collections ... sandlewood

However, from the same place, they market the below knife as a "Fish Filleting Knife"
http://www.chefsarmoury.com/collections ... 165mm-deba

I have never tried filleting a fish with a knife shaped like this. Has anyone tried one?

I am open to other brands and styles, I have a budget of approx $300. (It would be too easy to get carried away if you dont limit it )

More than welcome to try my knifes out...
http://store.ssaa.org.au/product/tramontina-knife-roll/

I have one that's similar to the second one you got listed there. I think it's much bigger though. It's mainly used to fillet big fish. I recently filleted a whole 15 kg bluefin and it was easy work with the knife :thumbsup:

Umm, what are you planning on filleting? Both of those knives appear to be sushi chefs knives. Nothing like the filleting knives I've seen. By quality do you mean long lasting or fancy? If you check out the guys filleting in the fish mongers you'll get an idea of what the pros use. Usually they are brands like victronox, f.****, etc. looking at the prices on the models you selected you may be pleasantly surprised at the price of the ones used by pros. knowing how to maintain and sharpen a knife is probably the most important thing, even more so with quality high carbon steel.

The system ***'d the brand of knife, not me. It's F.D1ck. No need to censor that, it's the dudes name!

Mainly a good knife that will hold an edge and last a long time. I have used a mates Japanese steel knife and it was a whole nother level on my blade runner. Having said that, I'm no expert so hence the question. Just doing research at the moment before I buy anything

I had a discussion with a sushi chef in Tokyo about knives once. The guys that make the top shelf stuff over there have generations of knife making going back hundreds of years. The industry is not so big now everyone isn't carrying a samurai sword but the sushi chefs still have specialist catalogs for their imdustry from master craftsmen and they easily run into the $1000's. The higher the carbon content the harder the steel and better it holds an edge BUT the easier it rusts. I have a high carbon Japanese blade in my kitchen, only a pairing knife. It's crazy sharp and it holds it but if you don't wash, dry, oil, it after use every time it will literally start rusting overnight. God forbid you put it in the dishwasher!

Look at the brands I mentioned, nowhere near as beautiful as the ones you suggested but made for professionals. The won't rust so easy and they will hold an edge if you learn how to look after them. If you watch a butcher at work he will steel or strop his knife every 10 mins or so of use. That straightens the edge. As long as you're not treating the knife poorly you shouldn't have to use a stone more than a few times a year. I get my knives sharpened by a friend who is much better (and faster) at it than me but can keep the edge good for months. most of my knives are only middle of the road and get used daily.

The one I have has to be looked after very carefully. After every use it needs to be wiped dry even the handle of the knife and then the blade needs to be wrapped in dry paper.

Most of my work knives are Victorinox, IMO you cant beat them for the price. Ive had some for over 15 years and they are still like new.

A lot of the chefs i work with have these expensive Japanese knives and do nothing more than chop carrots with them. They have them as a status symbol rather than a genuine need.

Learning how to sharpen a good knife correctly is a much better idea than wasting hundreds of dollars on a brand name.

When you make a decision write me a review could you scrags?