Reach for this when a whole snapper is on the board and you need the blade to follow the skeleton instead of fighting it. The narrow profile bends into the contour of the fish, so you can run it along a rib cage, pull the skin off a salmon side, or work around pin bones in a barramundi fillet without tearing the flesh. It won't do what a chef knife does. That's exactly the point.
Flexible Fish Specialist
The narrow blade bends with the fish rather than forcing a path through it. Run the edge along the spine of a whole snapper and it stays in contact with the bone instead of skipping off. At 7 inches there's enough length to skin a full salmon fillet in two or three strokes, but the blade is light enough that you don't lose feel for what's happening beneath the surface. A fillet knife that's too stiff turns fish work into force; this one turns it into feel.
Damascus Steel, Burnt Oak Handle
The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge takes a fine finish and holds it through a full session of filleting where a softer steel would go dull and start tearing flesh instead of slicing it. The burnt oak handle with its red G10 accent ring doesn't slip in a wet hand, and full-tang construction runs one bar of steel from the tip to the butt so there's no weak point at the bolster where repeated flex would work a lesser knife loose over time.
Specifications
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Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
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Hardness: 60-62 HRC (Vacuum Heat Treated)
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Blade Profile: 7-inch fillet knife, narrow flexible blade
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Handle: Burnt Oak with Red G10 Accent, full-tang
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Use: Breaking down whole snapper, skinning salmon fillets, removing pin bones, and any fish work where a rigid blade would tear rather than follow the contour.
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Series: Mo Series (X06)
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Model: X06-YD
Complete Your Set
Pair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.
