The fillet knife I wish Spyderco had made!

[Chris_P_Bacon]

I'd love a new fillet knife by Spyderco and have mentioned it often in the past. I like to fillet over the rib cage, and skin with a pure plain edge. Serrated edges have a tendency to rip through skin, something I'm not interested in (during the skinning process anyway), so serrated and combo edges are out for me. But obviously a separate Serrated edge can be helpful on pin bones and tough scales. I never cut through rib bones, as I see no need to get gut juice all over the fillets I plan to eat.

If both edges could somehow be incorporated into one knife (without the use of a combo edge), that'd eliminate the need to carry two knives. With that in mind, check out this Dexter Dextreme fillet knife. It even has a similar serration pattern to a spyder edge (dexter tiger edge).


I really wish Spyderco would make this knife in a steel like Magnacut. Something stainless, with better than average edge retention. I'd gladly pay the up charge for Spyderco's better steel choices, heat treat and of course my brand loyalty.

[Zipper]

Interesting knife (placement of serrations). I can remember that style/concept a lot of years ago on cheap filleting knives. I believe the blades were more straighter. Maybe those serrations were for scaling and not really what he was doing.
I am not sure I would need it or want to use it. I would cut myself in no time!
I wonder if commercially there is a good enough market for Spyderco to venture into that crowded space. Most seem happy with cheap 12c27 and 14c28n steel in flexible filleting knives.
I suppose BM have their Meatcrater line in CPM154 and CPMS45VN, so there must be a market.

[aicolainen]

Interesting knife (placement of serrations). I can remember that style/concept a lot of years ago on cheap filleting knives. I believe the blades were more straighter. Maybe those serrations were for scaling and not really what he was doing.
I am not sure I would need it or want to use it. I would cut myself in no time!
I wonder if commercially there is a good enough market for Spyderco to venture into that crowded space. Most seem happy with cheap 12c27 and 14c28n steel in flexible filleting knives.
I suppose BM have their Meatcrater line in CPM154 and CPMS45VN, so there must be a market.

I like the approach to solving a problem. The top edge seem to only extend back about 3-4" of the knife blade of the 7", 8" and 10" models, so should be pretty safe for most anyone. I guess I might have picked one with this feature if I was deciding between two knives that were otherwise comparable.

The problem being solved here is not one I recognize from my own life though. I like to fish, but it's pretty basic stuff. No exotic species around here, so I get along just fine with very basic cutlery.
Corrosion resistance though, is an important parameter for me, so while the Dextreme fillet knife seems well thought out, the whole brand (which I'm not familiar with) comes across as a bit gimmicky. A steel quality described as

"DEXsteel, A proprietary high-carbon, high-alloy American stainless steel"

is not very confidence inspiring. Then again... the price isn't too bad, so pretty low risk still.

[skeeg11]

Dexter filet knives as a brand are no gimmick. They are very highly regarded among the working class professional fishermen and first mates and commercial fish mongers...practically the standard of the industry; however, we as steel snobs choose not to acknowledge their existence. We Spyder Nuts know that Sal has Phil Wilson on speed dial and wait with bated breath for a filet collaboration.

BTW, for the intial outline cuts, I use a PE hawkbill carpet or pruning blade with the tip rounded off.

[standy99]

Hard to out do a Dexter Russel as a butchers or filleting knife.

Dexter Russel 8” fillet knife with a sheath is $60 in Australia so probably under $50 US

In a Spyderco you’re looking at way more than that. Not to say they wouldn’t sell but a hard sell in a fillet knife world when so many are under $100.

[Cl1ff]

Spyderco could just make a bigger Z-cut in the shape of a filet knife and it’d probably be similarly inexpensive.

The Z-cuts are fantastic. BD1N has been holding up well in edge performance and excellently with corrosion resistance too!

I wouldn’t hesitate a second to buy a Phil Wilson (just to bring up an already suggested example) filet knife made like the Golden,CO Z-cuts.

Just give the handle more grip and that’s all.

[bearfacedkiller]

I have multiple fillet knives but would like a premium knife. Bark River has one but it is rigid. Knives of Alaska has one that isn’t my style. White River also has some. Dexters are great and made sort of local to me but I want a high end fillet knife. I am sure Dexters competition like Victorinox and F. Dick make decent fillets as well but they are still commercial grade cutlery.

I am firmly in the flexible fillet knife camp so for me that trumps most other qualities. I realize that effects what steels and what heat treats it can have and that is ok.

A Phil Wilson fillet is long overdue. Magnacut sounds great.

[Coastal]

Within the first minute, I stopped watching the video, went to my usual on-line retailer, and bought the 7-inch model. It arrives tomorrow.

[Bill1170]

I'd love a new fillet knife by Spyderco and have mentioned it often in the past. I like to fillet over the rib cage, and skin with a pure plain edge. Serrated edges have a tendency to rip through skin, something I'm not interested in (during the skinning process anyway), so serrated and combo edges are out for me. But obviously a separate Serrated edge can be helpful on pin bones and tough scales. I never cut through rib bones, as I see no need to get gut juice all over the fillets I plan to eat.

If both edges could somehow be incorporated into one knife (without the use of a combo edge), that'd eliminate the need to carry two knives. With that in mind, check out this Dexter Dextreme fillet knife. It even has a similar serration pattern to a spyder edge (dexter tiger edge).


I really wish Spyderco would make this knife in a steel like Magnacut. Something stainless, with better than average edge retention. I'd gladly pay the up charge for Spyderco's better steel choices, heat treat and of course my brand loyalty.

That is a very cool filet knife. How much better would an identical knife, but made with high-end stainless steel, actually be? Lance probably has a good sense for this. Of course, Spyderco wouldn’t just rip off the design. It’s a clever design.

[skeeg11]

Spyderco could just make a bigger Z-cut in the shape of a filet knife and it’d probably be similarly inexpensive.

The Z-cuts are fantastic. BD1N has been holding up well in edge performance and excellently with corrosion resistance too!

I wouldn’t hesitate a second to buy a Phil Wilson (just to bring up an already suggested example) filet knife made like the Golden,CO Z-cuts.

Just give the handle more grip and that’s all.

Actually the flex in the Z-Cuts is pretty decent for sliding around the rib cage. Most people want one knife t do it all, but I see nothing wrong with using more than one blade to clean fish. Certain cuts are more easily performed with different blade shapes, flex and taper. Seen a lot of hack jobs and waste over the years, so selection of proper tools will help. Still, the bottom line is skill and practice. Fish come in such a broad diversity of size and shapes and that may govern one's preferences in tools. Perhaps a thread on filleting fish as an art form is in order.

[Phil Wilson]

Skeed, very nice fillet job, like a surgeon. I agree that is a beautiful fish and makes me want to move to Florida. Fish and Chips and a cold one to go with it. Phil

[skeeg11]

Always a pleasure to see a Phil Wilson post. I'm sure I'm not the only one down on his knees begging, "Puh-leeeeeze, take pity on us and work something out with Sal." I'm getting long in the tooth and would like to see this happen in what little time I have left to enjoy it.

[Chris_P_Bacon]

I would cut myself in no time!

LoL I was thinking the same thing, especially after seven or fifteen beers and a nip or two. Forget the back edge is serrated and dive into the initial skinning cut and saw through the ends of three fingers. It would require some getting used too and attention to detail. But if you get bit, I'll bet you remember the next time... (maybe).

Corrosion resistance though, is an important parameter for me,

Agreed 100%

so while the Dextreme fillet knife seems well thought out, the whole brand (which I'm not familiar with) comes across as a bit gimmicky. A steel quality described as

"DEXsteel, A proprietary high-carbon, high-alloy American stainless steel"

is not very confidence inspiring. Then again... the price isn't too bad, so pretty low risk still.

Dexter may not be on the level of Victorinox (Swedish steel). But, I own both in boning knives, and in America, Dexter's are in so many Butcher shops, I'm happy to say I still own both and still reach for both often. Haven't rusted or stained either yet. Relatively cheap, sharpens easily, gets stupid sharp (bitey steel, great for sinew), and haven't rusted either of those and all of that goes for the spyderco fillet and kitchen knives that I also own. Edge holding on the fillets though I think has room for improvement. Thus my desire for something like a Phil Wilson inspired blade in a steel that he and the powers that be at spyderco select. Preferably Stainless, with better edge holding abilities, over the stamped steel options.

We Spyder Nuts know that Sal has Phil Wilson on speed dial and wait with bated breath for a filet collaboration.

Ain't that the truth!

BTW, for the initial outline cuts, I use a PE hawkbill carpet or pruning blade with the tip rounded off.

If it's not a lot of trouble, care to snap a pic and post? Love to see it, great idea by the way!

[Chris_P_Bacon]

Dexter Russel 8” fillet knife with a sheath is $60 in Australia so probably under $50 US

In a Spyderco you’re looking at way more than that. Not to say they wouldn’t sell but a hard sell in a fillet knife world when so many are under $100.

For the average Joe, very true. But I think the point here is an enthusiast knife built specifically for enthusiasts.
I mean look at the Murray Carter Collection, the Itamae collection specifically. https://www.spyderco.com/?s=itamae I would say that's also a hard sell for the average Joe

[Chris_P_Bacon]

I wouldn’t hesitate a second to buy a Phil Wilson (just to bring up an already suggested example) filet knife made like the Golden,CO Z-cuts.

Just give the handle more grip and that’s all.

I see no issue in them making several lines. Like with Murray carter, https://www.spyderco.com/?s=murray+carter they have base models in BD1N (I believe) but in no way would I want them to skip the enthusiast model

[Chris_P_Bacon]

I have multiple fillet knives but would like a premium knife. Bark River has one but it is rigid. Knives of Alaska has one that isn’t my style. White River also has some. Dexters are great and made sort of local to me but I want a high end fillet knife. I am sure Dexters competition like Victorinox and F. Dick make decent fillets as well but they are still commercial grade cutlery.

I am firmly in the flexible fillet knife camp so for me that trumps most other qualities. I realize that effects what steels and what heat treats it can have and that is ok.

A Phil Wilson fillet is long overdue. Magnacut sounds great.

Thanks Darby, I'm right there on every point. You're expressing exactly my frustration when I go fillet knife shopping online. Too much cheap crap that will indeed work, somewhat, but it's frustrating to say the least.

[Chris_P_Bacon]

Within the first minute, I stopped watching the video, went to my usual on-line retailer, and bought the 7-inch model. It arrives tomorrow.

LOL that's great! I too plan to get one to hold me over while I continue to wait on Spyderco.
Do us all a favor once you've had a chance to get it in hand and put some use to it. A lil mini review would be cool if you're up for it.

[Chris_P_Bacon]

Skeed, very nice fillet job, like a surgeon. I agree that is a beautiful fish and makes me want to move to Florida. Fish and Chips and a cold one to go with it. Phil

The Man himself graces us with his presence. Phil I own your collab Sprig and love that knife! The design itself, the balance, the steel, the feel in hand, such a sweet lil gem. Still regret not grabbing the Southfork when I had the chance.

I too would love to see a collab fillet if you and Sal/Eric can get together and make it happen it would certainly make a lot of outdoorsy folks very happy!

[skeeg11]

BTW, for the initial outline cuts, I use a PE hawkbill carpet or pruning blade with the tip rounded off.

If it's not a lot of trouble, care to snap a pic and post? Love to see it, great idea by the way!

Don't have a picture app so I hope this will give you the general idea.

https://www.google.com/imgres?imgurl=ht ... QF6BAgGEAQ

Just round off the tip. To get started you have to poke a couple of holes behind the head with a pointy knife, but after that a pokey tip is a hindrance. The object is not to really slice flesh, but to slide underneath the skin & scales. The thing that dulls a filet knife the most is trying to slice through scales from the outside. Coming from underneath with the blunt tip avoids having the edge of the blade from trying to slice through scales. Once the outline cut is made, (maybe 1/4" depth) it's smooth sailing. Lead with the blunt tip just under the skin.

[Chris_P_Bacon]

Lead with the blunt tip just under the skin.

Gotcha, looks like that'd open up redfish and sheepheads quite nicely like a zipper, without dulling your main blade. Again, cool idea, may have to give that a spin next time I'm near the grinder.