Barracuda 13" Hand Forged Fish Fillet Knife, 8" Hammer Textured High Carbon Steel Blade, Black Rosewood Handle
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- Only 4 left
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- 10% off first order
- Free shipping USA and Australia
- Hand forged
- High carbon steel
- Full tang
- Serbian style
- Lifetime warranty
Each one is forged by hand, so restocks take time.
- Free shipping USA and Australia
- Lifetime warranty
- 30 day returns
- Secure checkout
The Barracuda 13" is a hand forged fish fillet knife with an 8" hammer textured high carbon steel blade for anglers who bring home big fish. The length lets you run from head to tail in one stroke, and the black rosewood handle stays put in wet hands. An easy call for the angler in your life.
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One offer per order, so it does not stack with the mystery knife.
Description
Big fish need reach. The Barracuda 13" 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.
On the Cleaning Table
This 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 Barracuda 10" fillet knife. Both live in our boning and fillet knives collection.
A Gift That Gets Used
Buy 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 knife gifts collection.
The Steel
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.
Most 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.
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.
Features and Specs
- 8" hand forged blade, 13" overall
- Hammer textured high carbon steel
- Balanced for long, clean filleting strokes
- Full tang with steel pins
- Black rosewood handle
- Built for filleting big fish
Specifications
- Blade: 8" hand forged
- Overall length: 13"
- Steel: Hammer textured high carbon steel
- Flex: Balanced for long, clean filleting strokes
- Handle: Black rosewood
- Construction: Full tang with steel pins
What's Included
- Barracuda 13" 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.
Care and Use
Rinse 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.
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.
Lifetime Warranty
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.
Questions
Is it good for saltwater fish?
Yes, as long as you rinse and dry it after use. High carbon steel does not like being left wet with salt on it.
How flexible is the blade?
It is balanced between stiff and flexible, enough bend to follow the backbone and enough backbone of its own to push through skin.
Should I get the 13" or the 10"?
Go with the 13" for large fish and long fillets. The 10" is handier on smaller fish and in a home kitchen.
On 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 picking between a fillet and a boning knife.
What Customers Say
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Forged by Hand, Built to Work
Every blade starts as thick high carbon steel and gets its shape from heat and a hammer, one knife at a time. Here is what that looks like at the board.
Through the meat, not around it
A heavy forged blade does the work, so a steak or a roast comes off in clean slices instead of torn ones.
Quick on the veg
The tall flat blade scoops up what you just cut and carries it to the pan. Fewer trips, fewer runaway peppers.
Let the weight cut
Drop the blade and the heft does most of the job. Cabbage, squash and onions go quietly.
One forge, every job
Cleavers, chef knives and slicers from the same hammer and fire, from heavy chopping to fine slicing.
Hand forged against mass produced
| Xcutlery, hand forged | Typical mass produced knife | |
|---|---|---|
| How it is made | Heated and hammered to shape, one blade at a time | Stamped or cut from sheet steel in large runs |
| Steel | High carbon steel that takes a very fine edge | Often a softer steel picked for easy production |
| Tang | Full tang, held in the handle with steel pins | Often a partial tang hidden inside the handle |
| In the hand | Real heft that does part of the cutting | Light, so your wrist does the work |
| Finish | Forge texture and hammer marks, no two alike | Identical machine finish |
| Warranty | Lifetime, against defects in materials and craftsmanship | Varies by brand |
From the Forge Journal
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