Dexter Russell Sani Safe Filleting Knife 8"/ 20cm

Dexter Russell Sani Safe Filleting Knife 8"/ 20cm

A nice American made filleting knife.
Dexter use their own Proprietary "DEXSTEEL" which seems to be a nice stainless steel that is more resistant to corrosion than usual, making ideal for a boating knife or commercial use.
Sani-Safe handles feature a textured, slip-resistant, easy to clean polypropylene handle that withstands high and low temperatures.

I worked in a well-known fish shop called Shane's Seafood for about a year and a half. This is the only brand of knife they used. Easy to sharpen and holds a decent edge.  

Now let me explain myself here:
I love a high-quality knife more than anyone.
But as a chef I know that I do not fillet fish every day. Hell, I normally get the guys at Shane’s do it.
My point is: I do not use this knife type much, so I do not want to spend $500 on a knife I use once a month, if that!
I want a well-made knife, that holds a decent edge and does not break the bank.
American made since 1818!

Also, I understand I sell Japanese knives but that does not mean I use Japanese cutting technique always.
I fillet western style, and this is the knife I use.

Leigh’s 2 cents: My preferred size knife for filleting.
I find the larger 9' knife is better for cutting salmon. Great as a boat knife.

American made since 1818!

Steel: Proprietary "DEXSTEEL"
Blade length: 200mm
Blade Thickness: 2.1mm (Above Heel)  1.2mm (Near Tip)
Overall length: 355mm
Blade Height: 18mm
Weight: 102g
RHC: ?
Bevel: Double
Handle: Polypropylene handle

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More