Alex Conchar Filleting Knife (Green/Brown Micarta)


Blade: Bohler N690 Stainless Steel (stonewashed) with trademark spine detail.
Handle: Green micarta Bolster with Brown hessian micarta handle scales on orange G10 Liners.
Pins: Solid Brass Pins with S/S lanyard tube.
Sheath: Kydex sheath.

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A filleting knife is a long, thin knife with a sharp blade that is used to remove the skin, bones, and other inedible parts from fish. It is also used to remove the fat and connective tissue from meat. Filleting knives are typically made of stainless steel and have a flexible blade that makes it easy to manoeuvre around the bones of a fish or piece of meat.

Here are some of the features of a filleting knife:

  • Long, thin blade: This allows for precise cuts and makes it easier to get around the bones of a fish or piece of meat.
  • Sharp blade: A sharp blade is essential for making clean cuts and preventing the fish or meat from tearing.
  • Flexible blade: A flexible blade makes it easier to manoeuvre around the bones of a fish or piece of meat.
  • Stainless steel construction: Stainless steel is a durable material that is resistant to rust and corrosion.

Filleting knives are available in a variety of sizes and blade shapes. The best knife for you will depend on the type of fish or meat you are filleting. For example, a knife with a narrow blade is ideal for filleting small fish, while a knife with a wider blade is better for filleting large fish or meat.