Xinzuo Hezhen 7" 67 layer Damascus Fillet Knife B38L-YD

Built to Bend Without Losing the Edge
The blade is 10Cr15CoMoV high-carbon stainless steel at the core, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness matters on a fillet knife: you need to feel each pin bone as the blade moves through, and a soft edge goes numb before the second fish. The narrow profile keeps drag low when you're working between skin and flesh, and it holds its edge through a long session.

Linen Micarta on a Wet Board
Fillet knives end up wetter than any other knife in the kitchen. The linen Micarta handle doesn't absorb moisture or swell, so your grip doesn't change from the first snapper to the last salmon. Full-tang construction runs one bar of steel the full length of the knife, which means there's no soft point at the bolster where fish acid and repeated flex would cause a cheaper handle to work loose over time.

Specifications
Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 7-inch fillet knife, narrow flexible blade
Handle: Linen Micarta, full-tang
Use: Breaking down whole snapper, skinning salmon, and removing pin bones where a rigid blade would tear the flesh.
Series: Elegant Series (B38L)
Model: B38L-YD