Fish fillet knife by Svord made in Waiuku, New Zealand

A good knife is a fantastic gift for the fisher people in your life, and anyone who loves cooking and eating fresh fish. This fish fillet knife has been designed by master cutler Bryan Baker and made by his team of knife makers at Svord in Waiuku, New Zealand. Its sharp and durable stainless steel blade is complemented by a solid heartwood handle and brass rivets. This fishing knife comes presented in a black PVC sheath, bring it along on the boat; it can live in your tackle box.

Fishing knives are not created equal. The more flex a blade has, the greater its ability to work around bones and remove skin. Svord's super sharp stainless steel blade is very thin, so that it can bend and flex. This allows the length to move easily along the backbone and under the skin of meat. This fillet knife is tough enough to fillet larger fish, but small and flexible enough to be well suited to filleting the flesh and bones of smaller fish.

Consider also our steel knife sharpener: this fits perfectly in sheath pocket. Keeping your knives sharp will help them last longer and perform the task they were designed for.

22cm blade length, 35cm total length.
Colour of timber handle can vary from image. 

Caring for your fish fillet knife

1. Never wash your fillet knife in a dishwasher.
2. Always cut food on a chopping board and not directly on a stainless steel bench top or other hard surface.
3. To sharpen your fillet knife we recommend abrasive sharpeners such as a steel or a stone, traditional oil stone, India stone or Arkansas stone.
4. Store your knife in a knife block or in a drawer separate from other cutlery to avoid it being damaged.

Sharpening your knife

Precision knife sharpening is easy after some practice, here are some tips to create the best cutting edge for your Svord fishing knife.

Take the filleting knife in your usual working hand, lay the cutting edge at an angle of 10-20 degrees to the stone, using the fingers on your free hand to apply mild pressure to the blade.

Draw the knife across the stone as if slicing from the haft to the point. Turn the knife over and treat the other side in the same manner. Between 10 and 15 strokes to both sides of the knife should produce a very sharp durable blade, provided that the correct angle and even finger pressure on the blade is maintained throughout the operation. Test your knife for sharpness by slicing a newspaper page - the cut should be easy and no catching or ripping should occur. Look at the cutting edge of the steel blade under a bright light: dull blades should be visible and shiny. If the tests fail - back to the stone.

Once you have mastered the method, you will find that your knives will hold an amazing cutting edge, and you will have an utterly dependable fish fillet knife which will serve you faithfully for a lifetime.

About Svord

Bryan Baker, master cutler, started his knife-making company from necessity in 1983. Made redundant by the untimely demise of an engineering firm, the 18 year old decided to turn a hobby making knives into a practical business making a variety of high quality kitchen, hunting and fishing knives at a reasonable price. Staring small, Svord has grown its range of knives over the years and sells to many countries worldwide from their home base in New Zealand. The combination of quality Swedish cutlery steel and Baker's process for heat treating and tempering produces the best cutting blades.

Shipping

We offer expedited shipping all over New Zealand. You can expect your purchase to arrive within 1-2 business days.

International shipping times are dependent on country.