I don’t know how we survived all these years without a true fillet knife.
My wife and I really like Sockeye salmon, and we have started buying frozen wild Sockeye in between fresh fish seasons, which typically only last a few months in the summer.
Frozen Sockeye has a different texture and consistency than wild Sockeye. It has a sort of compressed flesh taste and feeling. Because of this, we don’t like preparing it in the broiler as we do with fresh salmon.
My wife has started making salmon fish sticks with the frozen Sockeye, and both of us enjoy it in this way. But… this requires removal of the skin prior to cooking, which can be a real chore.
I purchased the Rada Cutlery R200 fillet knife, watched a quick video on how to de-skin fish, and got the hang of it really quick. What used to take a long time with plenty of frustration now only takes a minute or two.
What I like about the Rada R200 is that it has a rubber handle. I previously ordered a Rapala fillet knife, but was really unhappy about its this product contains lead warning. I would rather not handle lead-laden kitchen products when working around food if I can help it.
The knife was sharp right out of the packaging, and although simple in construction it appears nicely made. Its 7-1/8″ blade is made from T420 high carbon surgical-grade stainless steel, and is supposed to be easily resharpened.
I had never heard of Rada before, but they seem to have a decent reputation wish fishermen and cooks.
The Rada E200 comes with a simple leather sheath.
It’s made in the USA and has a lifetime guarantee.
Buy Now(via Amazon)
Street Price: $18-20
This is really my first fillet knife, but I cannot imagine really wanting more than the Rada R200 offers. I would definitely buy it again.