Dalstrong Fillet Knife - 6 inch - Gladiator Series Elite - High Carbon German Steel - Black G10 Handle - Sheath Included - Razor Sharp Kitchen Knife - Boning Knife Gift - NSF Certified

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. 👌

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'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!

High quality you can feel in your hand. Very sharp and effective for fillet 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 ordered few of knife while finally found this high quality, very sharp and useful german steel knife. Highly recommend for everyone who want best kind of knife.

I work as a butcher by trade at a popular local family owned and operated meat shop. We may be small, but we push out a LOT of product. With the fast paced high volume environment I work in the weight of even my filet knife plays a factor in my productivity. Less wrist fatigue makes a butcher very happy. This blade performs amazingly well. While I use my butcher's scimitar and cleaver mostly, when it comes to trimming beef tenderloins perfectly with little to no waste you gotta have a good filet knife. This blade takes silver skin right off cleanly with little effort. And makes quick work of any small detailed cuts I may have to do such as churning out stir fry strips or jerky meat... Long story short... Love this and every one of my Dalstrong knives! A sharp knife is a butcher's best friend! And you folks deliver on that. Don't even get me started on customer service! Thank you again Dalstrong