{"title":"Hand Forged Boning and Fillet Knives","description":"\u003cp\u003eA boning knife follows the bone and takes the meat off it without waste, and a fillet knife does the same for fish, with enough flex to ride a backbone and lift the skin. This collection holds one boning knife and two fish fillet knives, all hand forged from high carbon steel with a full tang, steel pins and black rosewood handles. The \u003ca href=\"\/products\/mako-7-5-hand-forged-boning-knife\"\u003eMako 7.5\"\u003c\/a\u003e has a trailing point blade for poultry, pork, game and brisket trimming. The \u003ca href=\"\/products\/barracuda-10-hand-forged-fish-fillet-knife\"\u003eBarracuda 10\"\u003c\/a\u003e, 10\" overall, suits trout, walleye and the rest of the everyday catch. The Barracuda 13\" carries an 8\" blade for salmon and big striped bass. Shipping is free in the USA and Australia, and each knife has a lifetime warranty.\u003c\/p\u003e","products":[{"product_id":"barracuda-13-hand-forged-fish-fillet-knife","title":"Barracuda 13\" Hand Forged Fish Fillet Knife, 8\" Hammer Textured High Carbon Steel Blade, Black Rosewood Handle","description":"\u003cp\u003eBig fish need reach. The \u003cstrong\u003eBarracuda 13\"\u003c\/strong\u003e is a hand forged fish fillet knife with an 8\" hammer textured high carbon steel blade on a 13\" frame. That length lets you start behind the gill plate and run all the way to the tail in one clean stroke, which is how you get fillets that look like fillets instead of ragged chunks.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eMost fillet knives are stamped thin and look it. The Barracuda is hand forged in the Serbian style, with the hammer texture left on the blade flats and the edge brought up clean below it. On a fillet knife the smith is chasing a balance between stiffness and flex, so the blade follows the backbone without folding over when you push. The tang runs full length into a black rosewood handle and is locked in with steel pins.\u003c\/p\u003e\n\u003ch3\u003eOn the Cleaning Table\u003c\/h3\u003e\n\u003cp\u003eThis is the knife for salmon, striped bass, big redfish and anything else that hangs over the edge of a small board. It also breaks down whole poultry and handles fine trimming work in the kitchen. Where it struggles is on panfish, since 8 inches of steel is a lot to steer around a small perch. For smaller catches and tighter kitchens, pick the \u003ca href=\"\/products\/barracuda-10-hand-forged-fish-fillet-knife\"\u003eBarracuda 10\" fillet knife\u003c\/a\u003e. Both live in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 13\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlex:\u003c\/strong\u003e Balanced for long, clean filleting strokes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eBuy the Barracuda 13\" for the angler who comes home with a cooler full and a cheap knife that cannot keep up. It is a solid Father's Day or birthday pick for the guy who books a charter every summer, and a good retirement gift for someone about to spend a lot more time on the water. It will get used the first weekend. Browse more in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eRinse off fish slime and salt as soon as you finish, then hand wash and dry it right away. Wipe on a light coat of food safe oil before you put it away. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for saltwater fish?\u003c\/strong\u003e\u003cbr\u003eYes, as long as you rinse and dry it after use. High carbon steel does not like being left wet with salt on it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow flexible is the blade?\u003c\/strong\u003e\u003cbr\u003eIt is balanced between stiff and flexible, enough bend to follow the backbone and enough backbone of its own to push through skin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I get the 13\" or the 10\"?\u003c\/strong\u003e\u003cbr\u003eGo with the 13\" for large fish and long fillets. The 10\" is handier on smaller fish and in a home kitchen.\u003c\/p\u003e\u003cp\u003eOn salmon and big redfish the extra reach is the whole reason to buy it. How this longer, flexible style differs from a stiffer blade is spelled out in \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003epicking between a fillet and a boning knife\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232537772252,"sku":"XCC-102","price":78.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/fishingknifewithhandforgedblade.png?v=1785842045"},{"product_id":"barracuda-10-hand-forged-fish-fillet-knife","title":"Barracuda 10\" Hand Forged Fish Fillet Knife, Hammer Textured High Carbon Steel, Black Rosewood Handle, Full Tang","description":"\u003cp\u003eThe \u003cstrong\u003eBarracuda 10\"\u003c\/strong\u003e is a hand forged fillet knife built for the fish most people actually catch. At 10\" overall it is easy to control on a kitchen board or a tailgate, and the hammer textured high carbon steel blade has the balance of stiffness and flex you need to ride a backbone and peel off skin without leaving meat behind.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThis blade is shaped by hand in the Serbian style. The smith hammers the flats, leaves that texture showing and then takes the edge up clean. The goal on the smaller Barracuda is control. It needs to bend a little along the ribs yet stay firm when you are pushing through skin. Steel pins lock the full tang into a black rosewood handle, so there is no wobble where blade meets wood.\u003c\/p\u003e\n\u003ch3\u003eWhat It Handles\u003c\/h3\u003e\n\u003cp\u003eTrout, walleye, crappie, bass, snapper and the rest of the everyday catch. In the kitchen it breaks down chicken, trims silver skin and handles fine portioning work that a chef knife is too clumsy for. It is not made for big offshore fish where you need extra reach. For those, the \u003ca href=\"\/products\/barracuda-13-hand-forged-fish-fillet-knife\"\u003eBarracuda 13\" fillet knife\u003c\/a\u003e gives you an 8\" blade. If most of your work is meat rather than fish, look at the Mako boning knife. Everything sits together in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 10\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlex:\u003c\/strong\u003e Balanced stiffness for clean filleting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Fish filleting, poultry and fine cuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Barracuda 10\" suits the weekend angler who cleans the catch at the kitchen sink, or the home cook who buys whole fish from the market and wants to break it down properly. It fits well in a birthday box, a Christmas stocking for someone who fishes, or a thank you for the buddy who always takes you out on his boat. See more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry it as soon as you are done cleaning fish. Give the blade a light coat of food safe oil before storage. Keep it out of the dishwasher and never let it soak.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a boning knife?\u003c\/strong\u003e\u003cbr\u003eFor poultry and light trimming, yes. For heavy meat work like brisket trimming, the Mako boning knife is the better fit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it rust?\u003c\/strong\u003e\u003cbr\u003eHigh carbon steel rusts if it stays wet. Rinse, dry and oil it after each use and it stays in good shape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for small fish?\u003c\/strong\u003e\u003cbr\u003eYes. This is the size we point people to for panfish, trout and walleye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the return policy?\u003c\/strong\u003e\u003cbr\u003eUnused knives can be returned within 30 days, and every knife has a lifetime warranty against defects.\u003c\/p\u003e\u003cp\u003eTrout, walleye and the rest of the everyday catch are its home ground. Torn between this and the Mako? Our guide to \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003efillet knife versus boning knife\u003c\/a\u003e covers flex and length in plain terms.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232572571868,"sku":"XCC-105","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/filletknife.png?v=1785839801"},{"product_id":"mako-7-5-hand-forged-boning-knife","title":"Mako 7.5\" Hand Forged Boning Knife, High Carbon Steel Trailing Point Blade, Black Rosewood Handle, Brisket Trimming","description":"\u003cp\u003eThe \u003cstrong\u003eMako\u003c\/strong\u003e is a 7.5\" hand forged boning knife with a trailing point blade, and it is the knife we reach for first on cook day. It gets under the fat cap on a brisket, slips along the ribs and pulls silver skin off a tenderloin in long, controlled strips. If you want a boning knife for trimming brisket that also handles poultry and game, this is it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThe Mako is forged by hand in the Serbian style from high carbon steel. The spine keeps a dark, raw forge finish straight from the hammer, and the edge below it is polished clean. That contrast is not decoration. It is simply what is left when a blade is hammered to shape rather than cut from a sheet. The trailing point sweeps up toward the tip, which gives you a long curved cutting line for sweeping trim work. A full tang with steel pins anchors the black rosewood handle.\u003c\/p\u003e\n\u003ch3\u003eOn the Trimming Board\u003c\/h3\u003e\n\u003cp\u003eThe Mako does its best work before anything hits the smoker. Trim the fat cap, square up the flat, clean the point, strip the membrane off ribs. It rides the bone on chicken thighs and pork shoulder, and it handles skinning and light filleting when a fish or deer is on the table. It is not a slicer for cooked meat and it will not go through bone. For serving slices after the cook, pick up the \u003ca href=\"\/products\/mamba-11-hand-forged-slicing-knife\"\u003eMamba 11\" brisket slicing knife\u003c\/a\u003e. You can browse the Mako with the rest of the family in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives\u003c\/a\u003e and in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged, trailing point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Boning, trimming, filleting and skinning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is a gift for the backyard pitmaster who trims his own briskets and the hunter who processes his own deer. Pair it with the Mamba and you have covered cook day from raw to sliced. It fits Father's Day, a birthday or Christmas, and it earns its keep the first time a packer brisket comes out of the fridge. Want a name on the blade? See our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash it after trimming raw meat and dry it immediately. Rub a light coat of food safe oil on the blade before storing. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good boning knife for trimming brisket?\u003c\/strong\u003e\u003cbr\u003eYes. The trailing point and 7.5\" length are made for fat cap and silver skin work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut through bone?\u003c\/strong\u003e\u003cbr\u003eNo. It works along the bone, not through it. Use a cleaver for that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for fish too?\u003c\/strong\u003e\u003cbr\u003eIt handles filleting and skinning. If fish is your main job, the Barracuda fillet knives are built for it.\u003c\/p\u003e\u003cp\u003eFat caps, silver skin and chicken thighs are the Mako's work before anything hits the smoker. If you are unsure whether you need this or a fillet knife, \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003ehow a boning knife differs from a fillet knife\u003c\/a\u003e sorts it out.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232573554908,"sku":"XCC-106","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_knife_for_kitchen.png?v=1785842226"}],"url":"https:\/\/www.xcutlery.com.au\/collections\/boning-fillet-knives.oembed","provider":"Xcutlery","version":"1.0","type":"link"}