HOSHANHO 7 inch Fillet Knife, Japanese High-Carbon Stainless Steel

Key specifications

A slender 7-inch blade helps you work closely around fish bones and follow the shape of the flesh for controlled filleting. Its forged construction and Japanese high-carbon stainless steel make this HOSHANHO knife a dedicated tool for detailed cutting tasks.

The plain edge is hand-polished at 15 degrees per side, and the Pakkawood handle is shaped for a comfortable grip. At 300 g, it has a defined feel in hand while remaining suited to precise kitchen work.

• Type: Fillet knife
• Blade: 7-inch Japanese high-carbon stainless steel, 10Cr15CoMoV
• Edge: Plain, hand-polished at 15 degrees per side
• Construction: Forged
• Handle: Pakkawood
• Colour: Silver
• Item weight: 300 g

Everyday use

Use the narrow blade to fillet fish, remove bones, trim or skin portions, and butterfly ingredients. Its slim profile is designed for working between flesh and bone, where a broad chef’s knife is intended for more general chopping and slicing. For a fish supper, it can help separate the fillet neatly and then portion it into thinner cuts, it can also handle meat and poultry preparation.

The handle’s ergonomic shape supports a comfortable grip and control through detailed cuts. The blade is described as flexible, allowing it to adapt to the contours of fish as you work. That combination makes the knife useful when a task calls for following an ingredient’s shape rather than making broad, straight cuts.

Buyer feedback often highlights sharpness, comfortable handling, appearance and cutting performance, including for deboning and slim slices. Opinions differ on the blade’s flexibility and on storage arrangements, so those points are personal considerations rather than a uniform experience.

Usage tips

Let the narrow edge do the detailed work: guide it along the fish’s bones and flesh with controlled strokes when filleting or trimming. The 7-inch blade also suits skinning and butterflying, while its shape can help with precise cuts in meat and poultry. For everyday meal preparation, choose it when accuracy around bones or thin portions matters, reach for a general-purpose chef’s knife for broader kitchen tasks.

The forged blade and Pakkawood handle give the knife a distinct feel and appearance alongside its practical cutting role. It is a focused addition to a kitchen knife collection for cooks who regularly prepare fish, while the ability to trim and cut other meats gives it uses beyond seafood.

Before you decide

What is the blade made from? It is made from Japanese high-carbon stainless steel, identified as 10Cr15CoMoV, with a plain edge polished at 15 degrees per side.

What can I use this fillet knife for? It is designed for slicing, boning, trimming, skinning and butterflying fish, and can also be used to cut meat and poultry.

What is the handle made from? The handle is Pakkawood and has an ergonomic shape intended to provide a comfortable grip during controlled cutting.

Should you buy it?

Choose this HOSHANHO knife when fish preparation calls for a slim blade that can follow contours and work around bones, with the added versatility to trim and portion meat or poultry. Its 7-inch format, forged high-carbon stainless steel blade and Pakkawood handle make it a practical specialist for precise kitchen cutting.