Fillet knife Fiskars 1057540

The Fiskars 1057540 fillet knife features a 21.6 cm stainless steel blade designed for precision and flexibility. The slim, flexible blade allows controlled, close cuts along the backbone and under the skin, while corrosion-resistant stainless steel preserves sharpness with routine care. An ergonomically shaped handle provides a secure, comfortable grip to reduce hand fatigue during repeated use, making the knife suitable for both kitchen and field use.

Advantages

This fillet knife combines a long, flexible stainless steel blade with a comfortable ergonomic handle for accurate, smooth filleting. The blade profile and flexibility enable precise trimming and skinning of fish without excessive force. Corrosion-resistant material and a design focused on balance contribute to reliable performance and longevity when properly maintained.

Suitable for

• Filleting freshwater and saltwater fish
• Removing skin and trimming fillets
• Precision trimming of meat and poultry in kitchen preparation
• Field processing of catches while fishing or camping

Key specifications

• Blade length: 21.6 cm
• Blade material: stainless steel
• Blade type: slim, flexible fillet blade
• Handle: ergonomic design for secure grip
• Primary use: fish filleting and precision cutting

How to use

Hold the knife with a firm but comfortable grip on the ergonomic handle and stabilize the fish with your other hand. Use smooth, long strokes with the flexible blade, letting it follow the contours of the fish to separate flesh from bones. For skinning, position the blade at a shallow angle and use controlled back-and-forth or downward motions while pulling the skin taut. After use, rinse the blade in warm water, dry thoroughly and store in a protective sheath or knife block to maintain edge and prevent corrosion.

Usage recommendations

Sharpen regularly with an appropriate fine stone or sharpening system designed for flexible blades. Avoid dishwashers and harsh detergents; hand wash and dry immediately to preserve blade condition. Use a cutting board designed for knives to protect the edge. When transporting, use a blade cover to prevent accidental damage.