I saw this question for another knife, please answer for this particular knif

The flexibility of a fillet knife is very important to me. To easily fillet the skin off the fish properly, the blade must be able to somewhat flex so that the blade is fully flush to the table otherwise it can be hard to start the fillet or to properly fillet the meat off without wasting meat. Another very important aspect of the knife is the tip, how well it holds an edge and can pierce for starting the cut along the backbone. I'd love to see a case for the knife available if there is one. A fillet knife should not have the rigidity of a boning knife, otherwise no matter how well it holds an edge it is poorly designed-668161

Question

I saw this question for another knife, please answer for this particular knif

The flexibility of a fillet knife is very important to me. To easily fillet the skin off the fish properly, the blade must be able to somewhat flex so that the blade is fully flush to the table otherwise it can be hard to start the fillet or to properly fillet the meat off without wasting meat. Another very important aspect of the knife is the tip, how well it holds an edge and can pierce for starting the cut along the backbone. I'd love to see a case for the knife available if there is one. A fillet knife should not have the rigidity of a boning knife, otherwise no matter how well it holds an edge it is poorly designed

Cory Newbiggin · Accepted Answer

While I agree that there are better knives for skinning, a curved, rigid knife like this one is great for filleting--provided you use the correct technique. This knife is best when the cut is started from the back and the fillet is rolled back with the other hand as the cut progresses. This technique allows you scrape the knife right along the bone, does not require a separate cut to remove the rib bones if performed correctly, and is superior to other methods when filleting large fish with prominent spinal columns (in which case you perform the same cut on both the dorsal and ventral sides of the fish). It is a little more difficult to learn, however.

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Shun Classic Gokujo Fillet Knife, 6"

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