Dalstrong

Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©

Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong © - Main image
Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©Fillet Knife 7" | Vanquish Series | NSF Certified | Dalstrong ©
$39.6 $99 In stock

Category: Fillet & Boning Knives

Material Details

  • Blade Material: German X50CRMOV15 Stainless Steel (produced with OUTOKUMPU)
  • Special Treatments: D3™ Diamond Detailing Sharpening (16-18°), Dalstrong LionShield™ Treatment
  • Handle Material: Robust ABS thermoplastic polymer
  • Sheath Material: Protective thermoplastic sheath

Blade Specifications

  • HRC: 56 (Rockwell Hardness Scale)
  • Edge Angle: 16-18° double bevel
  • Blade Finish: Polished satin finish

Construction Details

  • Tang: Full tang construction
  • Bolster: Hybrid bolster (varies by model)

Care Instructions

  • Hand wash with warm water and soap
  • Towel dry immediately
  • Easy to sharpen at home
  • Hone regularly with honing rod
  • Store in protective sheath
  • Low maintenance, high performance design

Use Case Scenarios

  • Daily home cooking
  • Professional kitchens on a budget
  • All-purpose cutting tasks
  • High-volume food preparation
  • Ideal for passionate home cooks seeking professional performance
  • Perfect for culinary professionals wanting reliable tools without premium pricing
  • Excellent entry point into high-performance German steel

Customer Reviews (4.8 / 5 · 5 reviews)

Nicholas ★★★★★

The blade is dead sharp right out of the box, and the 16-18° edge glided through a few porgies without any tearing. The handle feels secure even with fish slime all over my hands, and it held its edge through the whole cleaning session.

Alexander D. ★★★★★

Had a whole mess of trout to clean after a fishing trip and this blade flexed through the ribcage without snagging once. The German steel kept its edge for the entire session, and the handle stayed grippy even with fish slime all over my hands. Easily the most precise fillet knife I've owned.

Timothy ★★★★★

The 16-18° edge made quick work of a whole salmon without tearing the skin, and the handle stayed comfortable even with wet hands. It's sharp enough that I barely had to apply any pressure, which honestly took a bit of getting used to.

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