Ka-Bar Fillet Knife
For the best filleting experience, the Ka-Fillet knife enables easy slicing due to the slip-resistant handle and ergonomic grip. Flexible and rust resistant, the thin blade easily slices through the fish with little effort or force.
Fishing Fillet Knife Features:
- 440A stainless steel fixed knife blade
- Hollow grind
- Kraton G handle
- HRC 55-57
- Butt cap guard
| - 6" or 10" available
- .084" blade thickness
- Sheath included
- Used for filleting fish
- Ka-Bar Knives stamp
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To make a proper fillet: Scales should be removed, although skin easily peels off after cooking for a more convenient route. The contents of the stomach or guts must be properly removed. Slices should be parallel to the spine. The remaining bone is often used as "stock". With the remaining meat, you can create cutlets, singles or "J" cuts.
Additional Specs: Glass filled nylon - Made in USA
