01 / FULL TANG
Steel through the wood handle.
The blade steel extends through the handle, secured with three rivets for a connected construction.
01 / 09Click to explore full screen ↗
Classic Fillet Knife
Read customer reviews ↗
$36.99 USD
$55.49
Fish filleting, skin removal and close trimming of suitable fish, meat and poultry with controlled cuts around bones.
- Choose 7.2 or 9 inches
- Full-tang, triple-riveted construction
- Defined finger rests and textured spines
Blade lengthChoose 7.2 or 9 inches
ConstructionFull tang / three rivets
HandleWenge wood
SYOKAMI IN ACTION
See the selected
fillet profile.
The brand film changes with the chosen blade length. Explore the matching knife, construction and supplied packaging.
Choose your toolsPURPOSE IN EVERY CUT
Follow the contour.
Prepare with control.
Choose a narrow blade for the details. The 7.2-inch profile brings flexibility to fish preparation, skin removal and controlled trimming around bones.
DESIGNED WITH PURPOSE
A narrow blade.
A connected working feel.
Explore the full-tang construction, shaped wood handle and defined contact points of the Classic fillet profile.
02 / HEEL AND FINGER REST
A defined transition to the edge.
The shaped heel gives a defined transition between handle and working edge. Keep fingers behind the edge and guide each movement deliberately.
03 / TEXTURED SPINE
A considered point of contact.
The textured spine provides an additional contact surface for the guiding thumb when using a suitable grip.
04 / WENGE WOOD
Natural grain. A shaped hold.
The contoured wenge wood handle follows the hand. Natural wood grain and colour vary between individual knives.
05 / FLEXIBLE PROFILE
Follow contours with the narrow blade.
The flexible profile supports controlled work along fish contours. Do not force extreme bending, twist the blade or strike it against hard bone.
FROM PREPARATION TO PRESENTATION
From whole fish
to the finishing trim.
Work on a stable board, support the ingredient and guide the blade along its natural contours.
Prepare the whole fish.
Use deliberate cuts around fish contours, keeping the ingredient supported on a stable cutting board and fingers clear of the edge.
Trim and portion with control.
Guide the narrow blade through suitable fish and smaller trimming tasks. Clean thoroughly when moving between raw ingredients and ready-to-eat food.
MATERIAL. FORM. PURPOSE.
Working steel.
A considered routine.
The high-carbon stainless steel blade carries a decorative Damascus-style pattern. Hand wash with mild detergent and a soft sponge, then dry the blade and wood handle immediately.
THE DETAILS, AT A GLANCE
Know your tools.
The current configuration supplies one 7.2-inch fillet knife with gift packaging. Listed knife dimensions and weight are approximate and do not describe the packed shipping weight.
| Included | One 7.2-inch fillet knife with gift packaging |
|---|---|
| Blade length | 7.2 inches / approximately 183 mm |
| Listed handle length | 5.4 inches / approximately 137 mm |
| Listed knife weight | Approximately 120 g |
| Blade material | 50CrMoV15 high-carbon stainless steel |
| Blade finish | Decorative Damascus-style pattern; not layered Damascus |
| Handle construction | Wenge wood; full tang with three rivets |
| Sheath supplied | No leather sheath included with this 7.2-inch configuration |
| Care | Hand wash and dry immediately |
KEEP THE EDGE IN GOOD COMPANY
Care for the blade.
Keep the ritual.
- Wash by hand. Use mild detergent and a soft sponge. Avoid the dishwasher, abrasive cleaners and prolonged soaking.
- Dry immediately. Dry the blade and wood handle thoroughly before protected storage.
- Use a suitable board. Choose wood or suitable plastic. Avoid glass boards, hard bones, frozen food and twisting cuts.
- Protect the edge. Use suitable maintenance and protected storage. Keep sharp tools out of reach of children.
FROM THE PEOPLE WHO COOK
Good tools.
Honest feedback.
Customer reviews for SYOKAMI Classic Fillet Knife, including all ratings. Browse the full feedback or sort by date, rating and media.
A FEW GOOD ANSWERS
Before your
first cut.
Ask our team ↗Which sizes are available?
Choose a 7.2-inch or 9-inch Classic fillet knife. The selected option updates the price, gallery, brand video, included items and specification section.
What is included with each size?
The 7.2-inch knife comes in gift packaging without a leather sheath. The 9-inch knife comes with one leather sheath and gift packaging. Boards, sharpening tools and ingredients are not included.
What are these knives intended for?
Fish filleting, skin removal and close trimming of suitable fish, meat and poultry. Work around bones with controlled movements rather than striking through them.
How flexible are the blades?
The narrow profiles are designed to flex while following fish contours. Do not force extreme bending, twist the blade or use it as a lever.
Does every size include a leather sheath?
A leather sheath is included only with the 9-inch configuration. The 7.2-inch option does not include one.
Is the surface pattern layered Damascus steel?
These high-carbon stainless steel blades carry a decorative Damascus-style finish. The pattern does not indicate layered Damascus construction.
Can they cut hard bones or frozen food?
Avoid hard bones, frozen ingredients and impact or twisting cuts. Use appropriate tools for hard materials.
How should I clean and store the knife?
Wash by hand with mild detergent and a soft sponge, dry immediately and store with the edge protected. Avoid soaking and the dishwasher. Dry the 9-inch knife before placing it in its sheath.
Where can I find shipping, returns and warranty details?
See our shipping information, return policy and lifetime warranty terms. Our support team can help with product questions.