Dalstrong 7" Fillet Knife - V12 Ultra Steel

Dalstrong 7" Fillet Knife - V12 Ultra Steel

• FOR FILLETING FISH WITH THE HARDEST STEEL DALSTRONG MAKES: V12 Ultra is the top of the Dalstrong steel hierarchy — above AUS-12V, above AUS-10V. At this hardness, the fillet knife takes a finer edge than any other fillet knife in the line, releasing fish fillets cleaner and holding that edge longer between sharpenings. The 7" flexible format navigates rib cages and skin layers with the same precision, in the Scorpion's black and red colorway.
• FOR BONING CHICKEN, SILVERSKIN REMOVAL, AND IN-CLOSE PROTEIN TRIMMING: The flexible 7" blade bends into joint pockets and membrane layers — boning a chicken thigh, stripping silverskin from a tenderloin, navigating connective tissue on a rack of lamb. V12 Ultra at maximum hardness keeps the precision edge through a full boning session. The fillet knife for the serious cook who uses it on more than fish.
• THE SCORPION FILLET KNIFE — FOR THE COLLECTOR WHO WANTS THE FULL LINE: The Scorpion line runs AUS-12V and V12 Ultra in the black and red Hellfire colorway. If you've built a Scorpion kitchen with the chef knife and Crixus, the fillet knife is the natural specialist addition — same V12 Ultra steel, same honeycomb handle, same Hellfire aesthetic. The fillet format in the Scorpion collection.
• WHY V12 ULTRA HARDNESS ON A FILLET KNIFE MATTERS: A harder edge at higher HRC cuts closer to the bone with less force — less force means more meat on the fillet, less on the carcass. The flexible geometry at V12 Ultra hardness is engineered to bend without chipping — the right balance for a blade that flexes laterally on every stroke while needing to hold a fine edge throughout.
• CUSTOMER SUPPORT, PERFECTFIT SHEATH, COLLECTOR PACKAGING: Ships gift-ready with a protective sheath and Dalstrong's customer support. The specialist fillet knife for Scorpion collectors and serious cooks who want the best steel on every task.