Why this fillet knive earns its place
The Hygiplas Fillet Knife is the gentle option — a flexible blade that follows muscle lines and membrane without puncturing the flesh or taking extra meat with the bone. At 300 mm, it's long enough to work efficiently, short enough to control with precision. The blue handle marks it for raw fish, which is exactly what it's engineered for.
Unlike a rigid boning knife, the fillet blade flexes to conform to the contours of the fish as you work down the backbone and ribs. That flexibility is what lets you leave meat on the bone instead of in the bin. For any kitchen that pays attention to yield, this knife pays for itself in the first week.
At only 70 grammes, it's the lightest in the range — minimal hand fatigue over a long service. Finest stainless steel won't rust, and it's dishwasher safe, so cleanup is a non-event. No hand-washing ceremony, no special storage. Straight in the machine, dry and ready for the next shift.
