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A 7" Damascus fillet knife built to follow the bones. The 73-layer blade is forged around a 14Cr14MoVNb powder-steel core and ground thin at 2.1mm so it flexes through fish without tearing the flesh. The narrow, tapered profile slips under skin, rides the rib cage and lifts clean fillets off the frame. Olive wood handle, full tang, lifetime warranty.
15° Per Side
Glides Under Skin
73-Layer Damascus
14Cr14MoVNb Core
62±2 HRC
Olive Wood Handle
Reach for this when a whole snapper is on the board and you need the blade to follow the skeleton without tearing the flesh. The narrow profile bends into the contour of the fish, and that flex is what lets you work around pin bones in a salmon fillet or pull the skin off a piece of barramundi in a single clean stroke. It won't do what a chef knife does. That's the point.
A fillet knife lives or dies on two things: edge retention and flex. Too stiff and you're fighting the bone; too soft and the edge is gone before the second fish. The 14Cr14MoVNb powder steel core holds a fine edge at 62-64 HRC, so you can feel every pin bone as the blade moves through and stay on the right side of the rib cage without forcing it. The narrow blade keeps drag low and lets you reposition quickly when the flesh starts to pull.
Wrapped in 73 layers of Damascus cladding, the blade resists corrosion through a session where water and fish acid are a constant. The olive wood handle is hand-polished and stays comfortable even when your grip is wet. Hidden tang keeps the profile slim so it doesn't add unnecessary weight out toward the tip, where you want the blade to move, not resist.
Pair it with the Lan Series 8.5" Chef Knife for portioning and board work once the fish is broken down, and the Lan Series 10" Carving Knife for presenting whole roasts or larger cuts at the table.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky friend, or just for you.)
LAN SERIES · B37
The Lan B37 is a dedicated fillet knife, not a thinned-down chef's blade pressed into service. The 7.8" edge is long, narrow and forged around a 14Cr14MoVNb powder-steel core, so it has the give to bend along a spine and the hardness to hold a keen edge through a morning of snapper. Where a stiff knife fights the fish, this one tracks it.
See it in action
In stock. Ships from Australia. Hand-wash only.
FLEX FOR FISH
A fillet knife earns its keep on flex and thinness. At 2.1mm at the spine, the Lan B37 flexes against the rib cage and lays flat under the skin, so you peel a fillet in one pass instead of sawing. The 15° per side edge slices fine flesh without crushing it, and the narrow tip works the pin bones and the tail. Less waste left on the frame, cleaner fillets on the board.
THE STEEL
The cutting core is 14Cr14MoVNb powder steel, hardened to 62±2 HRC through vacuum heat treatment and a deep-freeze cycle for fine, even grain. It's clad in 36 layers of SUS410 stainless each side — 72 cladding layers around the core, 73 in total — for the flowing Damascus pattern and corrosion resistance that matters around saltwater and fish. Edge retention to keep filleting, give to follow the bone.
Specification
Hand-wash only — not dishwasher safe.
IN THE HAND
The handle is olive wood over a full tang, so the balance sits forward enough to steer the tip with your fingertips while the weight stays out of your wrist. Copper flower rivets pin the scales. At 168g the knife is light in the hand for the long, repeated strokes filleting asks for, and the grain wipes down clean. Hand wash and dry — this is not a dishwasher knife.
The difference
Lan B37 Fillet Knife
A general chef's knife for fish
In the box
Arrives ready to gift.
Lan Series
LAN SERIES · B37
Add to cart — $100.26FAQs
Yes. At 2.1mm at the spine the 7.8" blade is ground thin and flexes along the rib cage and under skin, which is exactly what filleting fish needs. It's a dedicated fillet profile, not a stiff chef's knife.
A 73-layer Damascus blade forged around a 14Cr14MoVNb powder-steel core, clad in 36 layers of SUS410 stainless each side. Hardened to 62±2 HRC.
The stainless SUS410 cladding and powder-steel core resist corrosion well, but no carbon-containing knife is rust-proof. Rinse, hand wash and dry it straight after use and it will stay clean.
Ground to 15° per side (15°±1), keen enough to slice delicate flesh without tearing it. The hardened powder-steel core holds that edge through extended filleting.
No — hand wash and dry only. The dishwasher will damage the edge and the olive wood handle.
Olive wood scales over a full tang, pinned with copper flower rivets. Light in the hand at 168g with a forward balance for steering the tip.
Yes, it comes with a lifetime warranty against manufacturing defects and arrives in a gift box.
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