DALSTRONGFillet Knife - 7 inch Flexible Blade - Gladiator Series Elite - High Carbon German Steel - Black G10 Handle Boning Knife - w/Two Sheaths - Razor Sharp Kitchen Knife Gift - NSF Certified

I just pre-butchered my Thanksgiving turkey with this knife. It seems like it’s very well-made and plenty sharp. I was really impressed with the grip though. My hands were covered in slimy turkey, juice, and fat, and everything was slippery, but my hand didn’t slide a bit on the handle. Makes cutting and butchering much safer.

I got tired of messing around with the cuzini knifes my work supplies, always dull and never consistent, boy, this knife brought a new life to all the prep I do on a daily. So far only it’s only seen several cases of prime tenderloins, and a few Japanese waygu loins, and a bunch of butterfly steaks (sirloins, fillets) throughout services, but! This knife flat out makes everything much easier, straight out the box blazing sharp, no fighting with any tendons or silver skin areas that can be tricky this just glides right through it all the first week.Perfect weight while being very flexible and you can just tell this bad boy is a straight work horse of a knife with endless life in it.No question about it I’ll be buying more from this company in the future. (Breaker knife, and chef knife for my roll)If your on the fence, an have this one in a pick out of two or three other knifes like I did, pick this one. You won’t be dissatisfied. 👌

I’ve filleted a LOT of fish starting as a kid when we fished for perch, walleye, muskie and pike in Ontario, Canada in the 1970’s. Back then, Rapala made the go to fish knife.I’ve owned this Dalstrong knife since July of 2018 and it's my "go knife" for fish and filleting thin chicken breasts. I like this Dalstrong fillet knife because it's easy to handle, flexible, nimble and easy to sharpen. I have not experienced any tip or blade issues. I use this knife 3-4 times a week. For being China made, the quality is good.I sharpen the knife with a Tsushima Japanese natural water, a ceramic rod, F Dick Dickoron steel and a leather strop.I saw one review where the user broke a tip off the knife. I have no idea how you do that other than badly mishandling or abusing the knife. Even if you do break a tip, it’s easy to fix or get fixed if you’re that sort of person.The knife was decently sharp out of the box but it was sharper after I tuned it up and it sharpens quickly on the Tsushima stone but it does not hold an edge as long as a Shun or Glestain. Hope that helps!

I'm not a professional chef, but you really don't need to be one to recognize quality cutlery and, if you cook regularly, it's worth having a good set of knives. I first started with the Dalstrong Gladiator series several years ago when I upgraded from one of those $99 department store set to one of the Dalstron Gladiator 8-piece block sets. I was incredibly impressed with the quality and ergonomics and have since added two of the four piece knife sets, a breaking knife, a boning knife, and this fillet knife. I'm not sure I'll need any other knives in the future but, if I do, I'll be looking at another Dalstrong Gladiator!

MY CONFESSION FIRST: I am a Dalstrong addict who currently ownes nine (or is it ten?) Dalstrong Knives.Since there is neither cure nor absolution for my infirmity, I’ve succumbed to temptation once again by purchasing the Gladiator Series Fillet Knife, which perfectly compliments my Shogun Series Boning-Fillet Knife.The Shogun is thoroughly robust and slightly flexible—ideal for deboning beef, chicken and pork, as well as for filleting boneless meats and larger fish. The Gladiator is thin, highly flexible, and as nimble as Jack jumping over a lit candlestick—perfect for filleting small to medium-sized fish.For those who crave the food-prep satisfaction of wielding a razor-sharp, superbly-crafted kitchen knife, owning either (or both) of these gorgeous works of art will elevate you to cutlery Nirvana—or at least make you smile a whole lot more while working in the kitchen.P.S. I’d recommend not obsessing about out-of-the-box, 100% perfect sharpness regarding any particular brand’s knives (my response to a few pouting and tearful reviews), since you’re going to want to sharpen your own knives sooner or later regardless.

This knife should knock my socks off using it based on price. It's a good knife and well made but I don't think it worth the premium they want for it. I have a couple Bubba blades that are very flexible and hand ergonomic that perform better than this knife and cost much less. This is a beautiful knife and well made but as I indicated its performance does not command the premium price they want for it.

High quality you can feel in your hand. Very sharp and effective for fillet knife.

I have several Dalstrong knives. I bought this one to trim briskets. No Go. It's too dull to use.I'll have to take the time to sharpen it or take it to a craftsman who sharpens knives.I can cut a piece of meat with it, but it just can't slip thru fat and meat for trimming. Forget about trying to remove silver skin with it. Needless to say, I was disappointed.I will note that at the same time, I purchased a Dalstrong scimiter knife that is much sharper and therefore works much better, so not all Dalstrong knives are so dull.*** UPDATE ***Review updated/upgraded due to excellent customer service. Dalstrong replace this knife with a new one. The new knife is splendidly sharp. I did comparisons between the first and the second knife and it was like night and day. I'm looking forward to trimming a brisket with the replacement knife.Kudos to Dalstrong Customer Service!!