![Dexter Russell Sani Safe Filleting Knife 9”/ 23cm](http://www.thebladerunner.com.au/cdn/shop/products/Dexter-Russell-8inch-20cm-Sani-Safe-Filleting-Knife_3c8f3c60-1558-48df-8e98-f0127bb9c023.png?v=1664974298&width=1445)
![Dexter Russell Sani Safe Filleting Knife 9”/ 23cm](http://www.thebladerunner.com.au/cdn/shop/products/Dexter-Russell-8inch-20cm-Sani-Safe-Filleting-Knife.01_b8eaffb9-956b-49eb-81cf-f4f68d7cb6bd.png?v=1660969485&width=1445)
DESCRIPTION
Dexter Russell Sani Safe Filleting Knife 9”/ 23cm
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: 230mm
Blade Thickness: 2.1mm (Above Heel) 1.2mm (Near Tip)
Overall length: 380mm
Blade Height: 18mm
Weight: 102g
RHC: ?
Bevel: Double
Handle: Polypropylene handle
KNIFE CARE
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Care_01_Instructions_v01-_staionless_steel.png?v=1665380848)
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Care_01_Instructions_v01-_NON_staionless_steel.png?v=1665380863)
WHETSTONE CARE
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/shapton_care_instructions.png?v=1665380777)
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Morihei_whetstones_care_instructions.png?v=1665380837)
ABOUT US
Hi my name is Leigh, and I’m a chef from Newcastle Australia.
I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box)
I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More
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