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Masahiro 9.5 in. (240mm) Fish Fillet Knife
Average Rating:
Number of Ratings: 14


10-15-2014
Comment: Third knife of this model purchased. A lot of knife for the money. To improve a great knife and minimize blood loss, the first task is to round or cut off the end of cutting edge at the heel of the blade with a dremel tool. Second easy upgrade is to replace the wood handle with micarta scales.
5-9-2014
Comment: This knife is totally designed to break down large fish. After a sharpen on the whet stones this monster made short work of any fish put in front of it. My only wish was that they took a little more time on the handle design. Apart from that the blade is a very high quality carbon that holds a very nice edge.
10-7-2013
Comment:
7-9-2013
Comment: Excellent service and very high quality products! Knife is really sharp and it is wonderful to have one in your collection. Now I feel prepared for big fish : )
7-1-2013
Comment:
1-21-2013
Comment: Both knives are excellent!
1-12-2013
Comment: Super Sharp, it lives up to the rumors from the Japanese fish markets. I love it, Cuts through anything.
11-5-2012
Comment: Easy to use..
8-10-2012
Comment: This knife is doing all my fillet work know, easy to resharpen, just little big for small stuff
8-1-2012
Comment:
7-18-2012
Comment: Super sharp!
2-28-2012
Comment: greatfor breaking down large fish, not so good for smaller ones though, but i still love it
2-8-2012
Comment: Put this knife to work on a 22lb Stripped Bass (and several in the 14-19 pound range) and did a cleaner job than I could ever do with one of the typical flexible style fillet knives. Super sharp like every other Japanese knife I've ever handled.
11-9-2011
Comment: