Omcan 8" Flex Gauge Narrow Fillet Knife

Built for filleting fish, removing skin from fillets, and trimming poultry breasts, the narrow flex blade hugs bone and skin contours that a stiff knife cannot follow. The 8-inch length covers most market-size fish.

Flex lets the blade ride along ribs and the spine bone without cutting into them, maximizing yield from each fish. Stiffer knives leave more meat on the bone, costing the operation money over time.

The blade ships sharp and ready for service, though a quick steel-touch before first use refines the edge. Most fish specialists hone before each shift to keep the edge at filleting precision.

Hand-wash with hot soapy water immediately after each use, rinse thoroughly, and dry fully before storage. Fish proteins are corrosive on steel, so even short delays cause spot pitting.

Always work on a non-slip cutting board, wear a cut-resistant glove on the non-dominant hand, and never use the blade against bone or frozen product. Each shortcut leads to cuts or chipped blades.

This is the dedicated fish knife for any seafood operation, fishmonger, sushi bar, or restaurant breaking down whole fish in-house. Pair with a sashimi knife and butcher tools from the cutlery selection.

Store in a magnetic rack, sheath, or dedicated knife block, never loose in a drawer. See the knife storage catalogue for racks and bags that protect the edge and the user.