Dalstrong Fillet Knife - 7 inch Flexible Blade - Gladiator Series Elite - High Carbon German Steel - Black G10 Handle Boning Knife - w/Two Sheaths - Razor Sharp Kitchen Knife Gift - NSF Certified

Wanted to start filleting for the craft, the fun, getting closer to my food, and the cost savings. Opted to not get a starter knife which might quickly add to the clutter, but instead bought what could be the only fillet knife I’ll ever need. Wife texted there were whole fish at the local membership warehouse store, rock fish, black cod and bronzino, I said grab the rock fish for blackened rock fish tonight and the cod for fish and chips another time. Full commitment.Man! This tool went to work, it has a good feel as you feel for the spine to ride along, the point is seriously dangerous in a good way to make your entrance, and, the knife is not the problem. In my filleting “career” I had tried only twice before. I used to fish so many different methods for salt and fresh, and after over 60 years I’m only getting started in this new growth area. Better late than never and there is so much to look forward to!The weight, balance, handle stability, and relative stiffness/flexibilty/feel of the blade are excellent. At first I thought it was too stiff, but then I started filleting and the knife came to life.Though I have a lot to learn, I have no regrets about this new tool. I read about knives: reviews, metal composition, knife edges, handle construction, sharpening, care and maintenance for hours over days before I bought this. I was concerned I would not live up to this knife for some time. That evening, I broke down 3 rock fish and 4 cod, with little waste, thanks in large part to the design of this knife. And the blackened rock fish were off the chart good.

I’ve filleted a LOT of fish starting as a kid when we fished for perch, walleye, muskie and pike in Ontario, Canada in the 1970’s. Back then, Rapala made the go to fish knife.I’ve owned this Dalstrong knife since July of 2018 and it's my "go knife" for fish and filleting thin chicken breasts. I like this Dalstrong fillet knife because it's easy to handle, flexible, nimble and easy to sharpen. I have not experienced any tip or blade issues. I use this knife 3-4 times a week. For being China made, the quality is good.I sharpen the knife with a Tsushima Japanese natural water, a ceramic rod, F Dick Dickoron steel and a leather strop.I saw one review where the user broke a tip off the knife. I have no idea how you do that other than badly mishandling or abusing the knife. Even if you do break a tip, it’s easy to fix or get fixed if you’re that sort of person.The knife was decently sharp out of the box but it was sharper after I tuned it up and it sharpens quickly on the Tsushima stone but it does not hold an edge as long as a Shun or Glestain. Hope that helps!

I just pre-butchered my Thanksgiving turkey with this knife. It seems like it’s very well-made and plenty sharp. I was really impressed with the grip though. My hands were covered in slimy turkey, juice, and fat, and everything was slippery, but my hand didn’t slide a bit on the handle. Makes cutting and butchering much safer.

I got tired of messing around with the cuzini knifes my work supplies, always dull and never consistent, boy, this knife brought a new life to all the prep I do on a daily. So far only it’s only seen several cases of prime tenderloins, and a few Japanese waygu loins, and a bunch of butterfly steaks (sirloins, fillets) throughout services, but! This knife flat out makes everything much easier, straight out the box blazing sharp, no fighting with any tendons or silver skin areas that can be tricky this just glides right through it all the first week.Perfect weight while being very flexible and you can just tell this bad boy is a straight work horse of a knife with endless life in it.No question about it I’ll be buying more from this company in the future. (Breaker knife, and chef knife for my roll)If your on the fence, an have this one in a pick out of two or three other knifes like I did, pick this one. You won’t be dissatisfied. 👌

Awesome knife

This knife should knock my socks off using it based on price. It's a good knife and well made but I don't think it worth the premium they want for it. I have a couple Bubba blades that are very flexible and hand ergonomic that perform better than this knife and cost much less. This is a beautiful knife and well made but as I indicated its performance does not command the premium price they want for it.

I'm not a professional chef, but you really don't need to be one to recognize quality cutlery and, if you cook regularly, it's worth having a good set of knives. I first started with the Dalstrong Gladiator series several years ago when I upgraded from one of those $99 department store set to one of the Dalstron Gladiator 8-piece block sets. I was incredibly impressed with the quality and ergonomics and have since added two of the four piece knife sets, a breaking knife, a boning knife, and this fillet knife. I'm not sure I'll need any other knives in the future but, if I do, I'll be looking at another Dalstrong Gladiator!