Flex is the specification, and it is chosen by the job · review
The top of this hub: an 18 cm (7.1 in) Damascus fillet knife with 67 forged layers, a stated 12° edge per side, and a maker who states the pattern is forged rather than etched.
What we would actually buy Beautiful, keen, and demanding. The two figures it does not publish — hardness and flex — are the two that would settle whether it suits your work.
An 18 cm (7.1 in) Damascus fillet and boning knife: a hard core clad in 67 forged layers, with a stated 12° edge per side, hand-finished, and a maker statement that the pattern is forged rather than laser-etched.
12° per side is very keen — keener than the santoku in this catalog and far keener than any European blade. On fish it is superb. Against a spine or a joint it will chip.
The angle and the construction, both. Not the hardness, and not the flex — and flex is the property that separates a filleting knife from a boning knife. Buy it as a fish knife, which is what the geometry suggests.
Ceramic rod, stone at 12°, hand wash and dry immediately. A knife at this price and this angle is not a knife to leave in a sink.
On sale at around $90 on the American Amazon store at the time of checking.
Prices and availability are what Keepa reported on the date this page was updated; both move.
Prices quoted in this text were read on 3 September 2026. The live price is at the top of the page.
| Blade length | 18 cm (7.1 in) |
|---|---|
| Construction | 67 forged steel layers around a hard core |
| Edge | Stated 12° per side, hand-finished |
| Pattern | Maker states genuine forged Damascus, not laser-etched |
| Use | Filleting fish and boning meat |
| Amazon reference | B0D926V4DV |
| EAN | 0714757570739 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
For fish, yes. For working around bone it is thin, and contact with a spine or a joint will chip it where a 20° European edge would survive.
A forged pattern is structural: the layers are real steel and they continue through the bevel. An etched one is surface decoration that fades and adds nothing.
8.4/ 10
Beautiful, keen, and demanding. The two figures it does not publish — hardness and flex — are the two that would settle whether it suits your work.
Close prices, same category: comparable cookware and knives. We keep only the specifications all of them publish, because a column with gaps compares nothing.
| Model | Price | Blade length |
|---|---|---|
| SHAN ZU Damascus 18 cm (7.1 in) fillet knife | $90 | 18 cm (7.1 in) |
| HOSHANHO 18 cm (7.1 in) 10Cr high-carbon | $66 | 18 cm (7.1 in) |
| SANMEIHO 18 cm (7.1 in) powder steel fillet knife | $50 | 18 cm (7.1 in) |
| Victorinox Fibrox 15 cm (5.9 in) flexible | $39 | 15 cm (5.9 in) |
A cook who fillets often, sharpens their own knives, and wants a beautiful one.
Amazon reports what buyers took in the month before this page was last checked: at least 50.
The figure is a floor, rounded by Amazon, and read through Keepa — it says what buyers picked, not what a maker claims.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
15 cm (5.9 in) · X55CrMo14 steel · stated 56 HRC · flexible · curved blade · ErgoGrip handle
The only knife in this hub that publishes both its steel designation and its hardness: X55CrMo14 at a stated 56 HRC, flexible, with a curved blade that lengthens the cutting stroke.
Best for: Skinning, trimming sinew and separating poultry.
≈ $23
18 cm (7.1 in) · Japanese powder steel · 2.2 mm (0.09 in) blade stated · slightly curved · laser-engraved pattern
An 18 cm (7.1 in) fish fillet knife in Japanese powder steel with a stated 2.2 mm (0.09 in) blade — the only thickness figure published in this hub.
Best for: Filleting whole fish, for someone who will keep it away from bones.
≈ $50
15 cm (5.9 in) · straight flexible blade · narrow · Fibrox non-slip handle · stainless
A 15 cm (5.9 in) straight flexible blade with the Fibrox handle — the grip that professional kitchens buy Victorinox for, on the knife most likely to be used with wet hands.
Best for: Filleting fish and jointing poultry, with wet hands.
≈ $39
Prices quoted in these summaries are dated readings. The live price is shown next to each product.
