Fillet & Boning Knives

Our fillet knives have 6 and 7 inch blades; we do not make a 9 inch. Seven inches handles most freshwater fish and small saltwater catches, and is easier to control on a cutting board. Choose 6 inches for panfish and trout, 7 for bass, walleye and larger fish.

You can, but a fillet knife is the better tool for fish because its slim blade follows the backbone and ribs. A boning knife is built for meat on the bone. If you want one knife for both jobs, a 7 inch fillet knife is the closer fit.

Yes. Damascus and carbon steel both rust if left wet, and fish leaves moisture and salt on the blade. Rinse it, dry it straight away and rub on a thin film of oil before it goes back in the sheath. A faint patina is normal and harmless.

Yes. Fillet knives come with a Crownridge char leather belt sheath with a brass stud, and the boning knives with a leather blade guard, both at no extra cost. A belt sheath keeps the knife at your hip in the boat. Blades and sheaths can be engraved as a paid option.

Both take a hand sharpened plain edge and both need drying after use. Damascus shows a pattern and is pattern-welded 1095 and 15N20. The carbon steel fillet knives have a satin finish and a plainer look. Choose on appearance and handle, since care is the same.