Wusthof Classic Fillet Knife - 7″

WÜSTHOF Classic Fillet Knife – 7" of Razor-Sharp Flexibility for Clean, Precise Filleting

Master the art of filleting with the WÜSTHOF Classic 7" Fillet Knife, engineered for precision, flexibility, and minimal waste. Featuring a long, narrow, and ultra-flexible blade, this knife glides effortlessly along the backbone of fish, hugging the bones to remove skin and separate flesh with surgical accuracy—maximizing your yield and leaving nothing behind.

Crafted from high-carbon stainless steel and precision-forged from a single piece, this specialty blade resists rust and corrosion, while the full-tang construction and double-bolstered triple-riveted handle provide stability, balance, and comfort. Whether you're working with trout, salmon, or sea bass, this fillet knife delivers professional results with every slice 🐠✨.

🔹 7" Thin, Flexible Blade – Ideal for filleting, skinning & deboning fish
🔹 High-Carbon Stainless Steel (X50 CrMoV15) – Razor-sharp & corrosion resistant
🔹 Full Tang & Double Bolster – Enhanced control and balance
🔹 Triple-Riveted Synthetic Handle – Comfortable, slip-resistant, and hygienic
🔹 Forged in Solingen, Germany 🇩🇪 – Backed by 200+ years of cutlery expertise
🔹 Available with or without sheath – Choose the version that fits your needs
🔹 Lifetime Warranty – WÜSTHOF quality for life

WÜSTHOF Item #:

• With Sheath: 1040103818 (formerly 4622-7)

• Without Sheath: 1120160209 (formerly 4622)

💎 WÜSTHOF Classic Series – Crafted for Control & Longevity

Every WÜSTHOF Classic knife is precision-forged from a single block of high-carbon stainless steel, ensuring lasting strength, a razor-sharp edge, and ideal weight for confident handling 🧼. The X50 CrMoV15 steel formula offers superior stain resistance and edge retention.

Steel Breakdown:

• X = Stainless Steel

• 50 = 0.5% Carbon – Delivers a sharp, long-lasting edge

• Cr = Chromium (15%) – Provides stain and corrosion resistance

• Mo = Molybdenum – Adds durability and strength

• V = Vanadium – Enhances hardness and edge retention

🛠️ Why Forged Is the Gold Standard

Forged knives, like this fillet blade, are shaped under intense heat for greater flexibility, toughness, and balance. Unlike stamped blades, forged knives are heavier, better constructed, and more capable of delivering precise, consistent cuts—especially when precision matters most ⚖️.

Whether you're preparing fresh-caught fish or cleaning fillets for sushi night, the WÜSTHOF Classic 7" Fillet Knife offers unmatched accuracy, flexibility, and performance—making it an essential in any serious kitchen 🎣🍽️.

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

 Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.