Barracuda 10" Hand Forged Fish Fillet Knife, Hammer Textured High Carbon Steel, Black Rosewood Handle, Full Tang

The Barracuda 10" 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.

What It Handles

Trout, 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 Barracuda 13" fillet knife 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 boning and fillet knives collection.

A Gift That Gets Used

The 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 knife gifts collection.

Every Xcutlery blade is high carbon steel, hand forged one at a time in the Serbian style: thick stock, a lot of hammer work, and the forge finish left on the flats.

This 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.

Why high carbon steel

It takes a very fine edge and comes back quickly on a whetstone. The price of that edge is a little care. This steel is not a rust resistant alloy, so water left on the blade will mark it. Wash it, dry it, wipe on a light coat of oil, and it will be cutting long after the cutting board has given up.

Patina

With use the steel darkens to a grey or blue patina. That is normal for high carbon steel and it helps protect the blade. Red rust is a different thing, and it comes from a knife left wet.

• 10" overall length
• Hand forged hammer textured high carbon steel
• Balanced stiffness and flex for clean filleting
• Full tang with steel pins
• Black rosewood handle
• Built for fish filleting, poultry and fine cuts

Specifications

• Overall length: 10"
• Steel: Hammer textured high carbon steel, hand forged
• Flex: Balanced stiffness for clean filleting
• Handle: Black rosewood
• Construction: Full tang with steel pins
• Best for: Fish filleting, poultry and fine cuts

• Barracuda 10" hand forged fish fillet knife
• Lifetime warranty against defects in materials and craftsmanship

Each blade is forged by hand, so the forge texture, hammer marks and wood grain on yours will be its own.

Hand 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.

Every time you use it

• Hand wash it right after use and dry it straight away
• Wipe on a light coat of food safe oil before it goes away
• Cut on wood or plastic boards
• Touch up the edge on a whetstone when it starts to drag

Keep it away from

• The dishwasher, and a sink full of water overnight
• Glass, stone or metal cutting surfaces
• Prying, twisting or throwing

The full routine is in our high carbon steel knife care guide, and the edge work is in how to sharpen a meat cleaver.

Every Xcutlery knife is covered for life against defects in materials and craftsmanship. If a handle works loose from the tang, a pin comes free, or there is a flaw in the steel or the build that came from us, we repair or replace it free of charge.

It does not cover normal wear such as a dull edge, damage from misuse, or rust from the dishwasher or soaking. Slight differences in forge texture, hammer marks and wood grain are part of a handmade knife, not defects.

To make a claim, email sales@xcutlery.com (Australia: sales@xcutlery.com.au) with your order number and photos. Separately, you have 30 days from delivery to return an unused knife. Engraved and custom knives cannot be returned for a change of mind. Full terms are on the warranty page.

Can I use it as a boning knife?
For poultry and light trimming, yes. For heavy meat work like brisket trimming, the Mako boning knife is the better fit.

Will it rust?
High carbon steel rusts if it stays wet. Rinse, dry and oil it after each use and it stays in good shape.

Is it good for small fish?
Yes. This is the size we point people to for panfish, trout and walleye.

What is the return policy?
Unused knives can be returned within 30 days, and every knife has a lifetime warranty against defects.

Trout, walleye and the rest of the everyday catch are its home ground. Torn between this and the Mako? Our guide to fillet knife versus boning knife covers flex and length in plain terms.