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Fillet Knife


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I seem to remember seeing a thread about fillet knives somewhere, but I can't seem to find it. I'm in the market to buy a new knife, and I think I'm leaning towards a Forschner. Just not sure which model. What do you guys recommend?

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Guest ReelDiel

yeah bill i started that thread but i cant find it? Forchner was one that was recommended. I would think the 10 or 12 would be great!

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Billy, being a chef and all, I recommend Forschner's to all my cooks and the people that come to my cooking classes looking for a decent knife for two reasons they are good knives and aren't over priced by any means. I use one for all my steak cutting at the restaurant. Put a steel to it every time before use and hit it with a stone ever once and awhile and your golden :)

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  • 2 weeks later...

Wanted to give you guys an update on the knife. I got the 10" Forschner Cimeter and used it for the first time yesterday. What a great knife! I've never been able to fillet Kings that fast before. I'm delighted with it and would recommend it to anyone who's looking.

Thanks guys for the advice.

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