7" Fillet Knife - Ji Series (X08)

Reach for this when you're breaking down a whole snapper or skinning a salmon fillet. Run the blade between a fish frame and the flesh and it follows the bone instead of fighting it. A fillet knife needs to flex without wandering, and this one does. The narrow blade bends into the contour of the fish and stays on track instead of fighting you.

Flexible Fish Specialist

The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, it holds an edge sharp enough to feel every pin bone while you work. At 334g it's light enough to keep control through a long filleting session without your wrist tiring before the fish does.

Ebony Handle, Full-Tang Build

Ebony is a dense, oily hardwood that stays non-slip even when your hands are wet from fish. The handle tapers cleanly toward the blade, keeping the centre of gravity close to where you're gripping. Full-tang construction means there's no flex point at the bolster where cheaper fillet knives tend to fail under repeated use.

Specifications

• Blade Steel: 67-layer Damascus with 12Cr18MoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch fillet knife, narrow flexible blade
• Handle: Ebony wood, full-tang
• Weight: 334g
• Use: Breaking down whole fish, skinning salmon fillets, and any protein work where you need a blade that bends with the bone.
• Series: Ji Series (X08)
• Model: X08-YD

Complete Your Set

Pair it with the Ji Series 8" Chef Knife for portioning and board work after the fish is broken down, and the Ji Series 4" Paring Knife for pin-boning and fine trimming.