---
product_id: 5316661
title: "Dexter 8\" fillet knife"
brand: "dexter"
price: "€ 96.01"
currency: EUR
in_stock: true
reviews_count: 10
category: "Dexter"
url: https://www.desertcart.at/products/5316661-dexter-8-fillet-knife
store_origin: AT
region: Austria
---

# natural hardwood handle 8-inch precision blade forged high-carbon steel Dexter 8" fillet knife

**Brand:** dexter
**Price:** € 96.01
**Availability:** ✅ In Stock

## Summary

> 🔪 Elevate your fillet game with timeless precision and unmatched sharpness!

## Quick Answers

- **What is this?** Dexter 8" fillet knife by dexter
- **How much does it cost?** € 96.01 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.at](https://www.desertcart.at/products/5316661-dexter-8-fillet-knife)

## Best For

- dexter enthusiasts

## Why This Product

- Trusted dexter brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Made in the USA:** Craftsmanship you can trust, supporting local manufacturing.
- • **Care for Longevity:** Non-stainless steel demands TLC—dry, oil, and protect for peak performance.
- • **Precision 8-Inch Blade:** Expertly honed for flawless filleting and bone navigation.
- • **Classic Hardwood Handle:** Ergonomic, warm grip with brass rivets for timeless durability.
- • **Forged High-Carbon Steel:** Superior sharpness that sharpens easily and holds an edge.

## Overview

The Dexter 8" fillet knife features a razor-sharp, forged high-carbon steel blade paired with a natural hardwood handle secured by brass rivets. Made in the USA, this knife offers exceptional flexibility and edge retention for professional-quality filleting. Its non-stainless steel blade requires proper care to prevent rust but rewards with superior sharpness and durability, making it a favorite among seafood and meat enthusiasts.

## Description

For those who prefer the warmth and feel of a real wood handle. Features a classic high-carbon steel blade, with an individually ground and honed edge. Natural hardwood handle is secured to the blade with brass compression rivets. Made in USA.

Review: Not too shabby - I'm changing my review to 5 stars because after a year of being annoyed by the handle not being fitted well to the blade, I emailed DR with some pictures and they are replacing my knife for me. This is hands down the best filet knife I've used though and I have a few both traditional/american and Japanese. It just gets really sharp and gets around bones and stuff really well. I wish it was 6" to be honest because I do more trout and stuff but depending on what you filet this is the knife and it's not bad for trout, just have to get used to working with a longer blade on smaller fish. It is NOT stainless. It will rust if you don't take care of it. My suggestion is if you don't get one with the handle snug to the blade with gaps, you exchange it for another because (like me) water can get between the handle and rust and you cant combat that. If it's a good fit, keep the knife dry and oiled after use, and maybe consider working some chapstick or something into the edge where the blade meets the handle so that water cant get in there. If you take care of it, it will be the sharpest best filet knife you've used. You might consider forcing a patina on it with vinegar or whatever if it's your first carbon steel knife, you might need to sharpen it afterwards. I prefer the natural superior patina that develops naturally but having one forced on from the get go will save you some hassle if you're not experience with non stainless knives. Anyway... you cant go wrong with DR knives. They are great. I'm happier now that customer support was helpful and I have a knife with a better fitted handle. If you're on the fence and you decide to get a stainless knife, a rapala would be my choice. Particularly if you want a smaller blade, but for the non stainless really sharp factor this is the jam
Review: Nice and flexible. - My daily use knife for seafood and cleaning beef. Edge retention is so-so, but sharpens up nicely.

## Features

- High carbon steel

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001BQRCGW |
| Best Sellers Rank | #134,053 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #80 in Boning Knives |
| Blade Color | Carbon Steel |
| Blade Edge | Plain |
| Blade Length | 8 Inches |
| Blade Material | Stainless Steel |
| Blade Material Type | Stainless Steel |
| BladeLength | 8 Inches |
| Brand | Dexter |
| Brand Name | Dexter |
| Color | Brown |
| Construction Type | Forged |
| Customer Reviews | 4.6 out of 5 stars 105 Reviews |
| Handle Material | High-carbon,Steel,Wood Handle |
| Included Components | Fillet/Fish Knife |
| Is the item dishwasher safe? | No |
| Item Length | 12 Inches |
| Item Type Name | Fillet/Fish Knife |
| Item Weight | 2.08 ounces |
| Manufacturer | Dexter-Russell |
| Manufacturer Part Number | 2333-8PCP |
| Material Type | Wood |
| Model Number | 2333-8PCP |
| Size | 8" |
| UPC | 092187103513 092187108938 |
| Unit Count | 1.0 Count |

## Images

![Dexter 8" fillet knife - Image 1](https://m.media-amazon.com/images/I/615Jx2fEORL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Not too shabby
*by T***Y on February 10, 2014*

I'm changing my review to 5 stars because after a year of being annoyed by the handle not being fitted well to the blade, I emailed DR with some pictures and they are replacing my knife for me. This is hands down the best filet knife I've used though and I have a few both traditional/american and Japanese. It just gets really sharp and gets around bones and stuff really well. I wish it was 6" to be honest because I do more trout and stuff but depending on what you filet this is the knife and it's not bad for trout, just have to get used to working with a longer blade on smaller fish. It is NOT stainless. It will rust if you don't take care of it. My suggestion is if you don't get one with the handle snug to the blade with gaps, you exchange it for another because (like me) water can get between the handle and rust and you cant combat that. If it's a good fit, keep the knife dry and oiled after use, and maybe consider working some chapstick or something into the edge where the blade meets the handle so that water cant get in there. If you take care of it, it will be the sharpest best filet knife you've used. You might consider forcing a patina on it with vinegar or whatever if it's your first carbon steel knife, you might need to sharpen it afterwards. I prefer the natural superior patina that develops naturally but having one forced on from the get go will save you some hassle if you're not experience with non stainless knives. Anyway... you cant go wrong with DR knives. They are great. I'm happier now that customer support was helpful and I have a knife with a better fitted handle. If you're on the fence and you decide to get a stainless knife, a rapala would be my choice. Particularly if you want a smaller blade, but for the non stainless really sharp factor this is the jam

### ⭐⭐⭐⭐⭐ Nice and flexible.
*by A***R on March 30, 2026*

My daily use knife for seafood and cleaning beef. Edge retention is so-so, but sharpens up nicely.

### ⭐⭐⭐⭐⭐ Great knife, easy to keep sharp!
*by D***S on February 18, 2019*

This carbon steel fillet knife is a bargain. I find carbon steel knives to be much easier to get and keep sharp than stainless steel. I have one carbon-steel butcher knife that was a wedding gift. It is still a great knife after 36 years! I'm expecting this knife to last as long (if I do). This blade is slightly more stiff than some, but still more than flexible enough. I expect it to be a great knife. For those who complain about rust... carbon steel doesn't have anything that protects against rust. You must keep it clean and dry after using. I always wipe with a tiny bit of vegetable oil or bacon grease after washing. One thing that seems to help (for me) is to put a patina on the blade when I get it. That surface seems to inhibit rust slightly. To create a patina, I first wash the knife with hot soapy water and dry completely. Then I spray each side of the knife with some 20% horticultural vinegar I have (organic weed killer). Other forms of mild acid would work too. Once the vinegar dries, I wash and dry again. This time I add a little oil to a paper towel and wipe a very light coat over the knife. The second photo shows the difference between the patina and a stainless knife. If you look closely, you can see the shine of the freshly refreshed edge.

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*Product available on Desertcart Austria*
*Store origin: AT*
*Last updated: 2026-07-23*