Standard kitchen knives do not have the correct blade geometry for precision filleting. To separate meat from bone without waste, you need a specific balance of lateral flexibility and edge retention.
This hard, stamped blade problem of rapid dullness is just what the HOSHANHO 7-Inch Fillet Knife uses 10Cr15CoMoV steel to solve.
- 【Premium High Carbon Steel】This professional fish fillet knife is made from high-quality Japanese stainless steel 10Cr15…
- 【Excellent Cutting Results】With a 7 inch long, thin blade, the fillet knife makes it easy to slice, bone, trim, skin and…
- 【Ergonomic Design】The ergonomic shape of the fish knife’s handle provides a more comfortable grip and reduces user fatig…
Steel Analysis: 10Cr15CoMoV vs. Standard Stainless
Its core value lies in its metallurgy. HOSHANHO uses 10Cr15CoMoV-a high-carbon Japanese stainless steel that is chemically equivalent to the popular VG-10.
Hardness (HRC): This steel generally attains a Rockwell hardness of 60-62. Unlike softer German steels (56 HRC) which tend to roll over easily, the harder steel supports a much sharper, thinner edge.
The hardness enables an edge angle of 15 degrees per side. This is much sharper compared to the usual 20-degree Western grind. This can give very clean cuts through protein fibers with less resistance.
Blade Geometry and Flexibility
While high-carbon steel is usually rigid, this blade is ground thin enough to offer the required flex for filleting.
The 7-inch length provides the “sweet spot” for control. It’s flexible enough to flatten against the skin of a fish for maximum yield yet maintains enough stiffness near the heel to cut through cartilage. The frosted texture on the blade surface serves the functional purpose of creating air pockets, reducing drag when slicing through dense meat.
Handle Ergonomics: Pakkawood
A secure grip is paramount when working with slime and moisture. Constructed from Pakkawood, an engineered composite, the handle delivers the look of wood but is impregnated with resin to be fully water and bacteria-resistant.
Verdict
The HOSHANHO 7-Inch draws in those who prioritize edge retention with this high-performance tool, offering the cutting mechanics of a premium Japanese blade in a mid-range price.
Pros:
- 10Cr15CoMoV Steel has superior edge retention compared to the standard X50CrMoV15 steel.
- 15-degree precision angle for surgical cuts.
- Resistant to corrosion and abrasion, suitable for wet environments.
Cons:
- High hardness makes it a more brittle blade; strictly not for chopping bones.
- Requires hand washing and immediate drying to maintain the finish.
Recommended read: Boning Knife vs. Fillet Knife: Which to Use and Our Top Picks
[…] Recommended read: HOSHANHO 7-Inch Fillet Knife Review: Steel Performance […]
[…] the edge will not prematurely roll or chip during use. While stropping doesn’t make a dull knife sharp that’s what the stones are for it takes an already sharp edge and optimizes it for both […]
[…] the price. Too often, knives within this price range have an unsatisfactorily lightweight feel, but this knife has just enough heft, which further helps with control in chopping and mincing. With a contoured […]
[…] form the very foundation of the Matsato’s performance. The blade is forged from 1.4116 Japanese Stainless Steel, a high-carbon alloy known for its great durability and resistance to […]