The 7.5" Fillet Knife is built around a narrow, flexible blade that gives you the control needed for clean, precise cuts — whether you're running the knife along a fish spine, trimming silver skin from a tenderloin, or skinning a delicate fillet. At just 0.3 lb, it's the lightest knife in the Misen lineup, and the tapered blade shape lets it glide through tissue without tearing. The ergonomic sloped bolster guides your fingers into a natural pinch grip, so even extended prep sessions feel secure and comfortable.

Like the rest of Misen's AUS-10 lineup, the blade is forged from AICHI Japanese steel hardened to 58±2 HRC, which means a sharper edge out of the box and less frequent sharpening — roughly every four to six months for home use. For hand washing and immediate drying after use, the durable POM handle resists moisture and holds up well over time. If you want a capable everyday workhorse to pair alongside this knife, the 8" Chef's Knife handles the bulk of kitchen prep, while the 6" Boning Knife is a natural complement for working around joints and bones before you move to fillet work.