Quote:
Originally Posted by corollagtSr5
Recommend me a good fillet knife.
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Definite "good",
I use a Victorinox Fibrox.
I mostly use it to debone chicken thighs. Sometimes beef and pork.
I rarely use it for chicken.
But when I need to fillet fish, it does the job well enough.
You should consider the primary purpose of that knife, and the percentage it's used when cooking.
I spend less than 5% of my knife time with my fillet knife, so I've budgeted accordingly. Then dumped the rest of my funds into upgrading my chef knife.
I think your use will dictate your budget and help to narrow your choices.