Why this fillet knive earns its place
This is the fillet knife for raw meat — designed to follow the curve of a carcass and separate muscle from bone with minimal waste. The blade is flexible, which means it can bend and adapt as you work through the contours of a joint. That flexibility is the fillet knife's whole point: it lets you make clean, close cuts without removing meat unnecessarily.
At 300mm and only 0.09 kg, it's light and nimble — the sort of knife you can use for hours without hand fatigue. The red handle marks it as a raw-meat knife under the Hygiplas colour-code system, keeping it separate from fish, cooked meats, and produce in a busy prep area. Stamped stainless steel won't rust between shifts, and the dishwasher-safe handle means it goes straight into the wash cycle.
A fillet knife is different from a boning knife: while a boning knife is rigid and works against resistance, a fillet knife is designed to follow the shape of what you're cutting. This one works best on raw meat — following muscle seams, working around joints, making detail cuts where precision saves product.
