“Salmon knife” means two different tools, and mixing them up is an easy, annoying mistake. If you catch salmon or buy whole fish, you need a fillet knife: a thin, flexible blade of 7 to 9 inches that follows the backbone and the rib cage and lifts the fillet off the frame. If you cure, smoke or buy whole sides and want paper-thin slices, you need a salmon slicer: a long, narrow, very flexible blade, often 11 or 12 inches, with a rounded tip and dimples or flutes along the side.
The two jobs overlap only in one place: skinning a side, which either knife can do. So I’ve split this guide into three fillet knives and three slicers. Most home cooks only need the first kind.
For filleting, my pick is the Mercer Millennia 8.5-inch narrow fillet knife: long, flexible, grippy and cheap enough that you won’t mind using it at the river. For slicing, the Mercer Millennia 10.3-inch Granton salmon slicer is the bargain, and the WÜSTHOF Classic 12-inch salmon slicer is the one to buy for life.
My Top 6 Salmon Knife Picks
This is the knife I’d recommend to most people who fillet salmon, whether it came off the boat or from the fish counter. At 8.5 inches it’s long enough to run the length of a salmon side in a few smooth strokes, and the narrow blade bends neatly over the ribs.
I picked this one for anglers who clean their salmon at the river or the dock. Dexter’s soft grip holds in cold, wet hands, and it comes with an edge guard so it can ride in a bag safely.
If you’re buying for someone who loves cooking fish, this is where I’d look. It looks the part, ships with two sheaths, and the G10 handle and 16 to 18 degree edge make it a genuinely good fillet knife, not just a pretty one.
Want to try slicing your own gravlax or smoked salmon without a big outlay? This is the knife I’d start with. It’s thin, flexible and has Granton dimples so the slices fall away from the blade.
I like this one for people who want the classic European salmon knife: long, flexible, with a fluted blade and a maple handle. Swiss made, and it looks lovely on a serving board.
If you slice salmon often and want a knife that lasts decades, buy this one. The 12-inch forged blade with a rounded tip and hollow edge is exactly what a salmon slicer should be.
Salmon Knives Compared
| Knife | Type | Blade | Handle | Best for |
|---|---|---|---|---|
| Mercer Millennia Narrow Fillet | Fillet knife | 8.5″ | Textured, non-slip | Filleting whole salmon |
| Dexter Outdoors SOFGRIP | Fillet knife | 8″ | SOFGRIP rubber | Filleting at the river |
| Dalstrong Gladiator Elite | Fillet knife | 7″ | G10 | Gifts, kitchen filleting |
| Mercer Millennia Salmon Slicer | Slicer, Granton | 10.3″ | Textured, non-slip | Trying home-cured salmon |
| Victorinox Fluted Salmon Slicer | Slicer, fluted | 12″ | Maple | Classic smoked salmon slicing |
| WÜSTHOF Classic Salmon Slicer | Slicer, hollow edge | 12″ | Polypropylene, riveted | Frequent slicing, buy once |
1. Mercer Millennia 8.5-Inch Narrow Fillet Knife: Best Overall
Who it’s for: anyone who breaks down whole salmon or trout at home, from anglers with a cooler of coho to cooks who buy a whole fish for a party.
A salmon is a long fish, and the length of the blade matters more here than for almost any other fish. With a 6-inch knife you make many short cuts and leave a ragged fillet with meat on the frame. At 8.5 inches the Mercer runs from collar to tail in a few long strokes, and that’s what gives you a clean, even fillet.
The blade is narrow and flexible, so it bends over the rib cage instead of cutting through it, and the steel is a high-carbon Japanese stainless that’s easy to bring back with a hone. The Millennia handle has textured finger points and stays secure when your hands are covered in salmon oil, which is slippery stuff.
I also like that it’s cheap enough to use without worry. You can take it to the river, drop it in a cooler, or lend it to a friend. My reservations: Mercer says hand wash only, there’s no sheath in the box, and the stamped blade feels light compared with a forged knife.
Key specs
- Blade: 8.5-inch narrow, flexible, one-piece high-carbon Japanese steel
- Handle: Millennia ergonomic handle with textured finger points, non-slip
- Hand wash recommended
Pros
- Ideal length for whole salmon
- Flexible, narrow blade follows the ribs
- Secure grip when oily
- Very good value
Cons
- No sheath included
- Light, stamped feel
- Not dishwasher safe
My verdict: the fillet knife I’d buy for salmon nine times out of ten. Only skip it if you need a sheath for the riverbank; then take the Dexter.
2. Dexter Outdoors SOFGRIP 8-Inch Flexible Fillet Knife: Best for the Riverbank
Who it’s for: salmon anglers who clean fish where they catch them and need a knife that travels safely.
Cleaning salmon outdoors is cold, wet work, and the handle is what I’d judge a riverbank knife on first. Dexter’s SOFGRIP handle is a soft, rubbery material that grips well even with cold fingers, and it’s shaped to fit without hot spots during a long cleaning session.
The 8-inch blade is narrow and flexible, a good match for coho, sockeye and pink salmon, and it’s made from Dexter’s own DEXSTEEL, a high-carbon, high-alloy stainless meant to resist corrosion and hold its edge. Dexter-Russell has been making knives in America for a very long time, and this one is American made. The included edge guard means the knife can go in a fishing bag without cutting it, or you.
What to watch: Dexter says hand wash, dry immediately and don’t soak it, so it doesn’t belong in a bucket of fish water overnight. For a big king salmon, I’d also want a longer blade, and my guide to the best fillet knife for saltwater fish includes a 12-inch option.
Key specs
- Blade: 8-inch narrow, flexible DEXSTEEL high-carbon stainless steel
- Handle: SOFGRIP ergonomic handle
- Edge guard included
- American made; hand wash only
Pros
- Excellent grip in cold, wet hands
- Good length for most salmon species
- Edge guard for safe transport
- Made in the USA
Cons
- Needs prompt washing and drying
- Edge guard isn’t a full belt sheath
My verdict: the salmon knife I’d pack for a fishing trip. If you only fillet in the kitchen, the Mercer does the same job for less.
3. Dalstrong Gladiator Elite 7-Inch Flexible Fillet Knife: Best Gift
Who it’s for: gift buyers, and home cooks who fillet salmon fillets and smaller whole fish in the kitchen and want a knife that feels special.
Dalstrong also sells shorter, stiffer 6-inch fillet and boning knives, but for salmon I’d take this 7-inch flexible one. The extra inch and the extra give make a real difference when you’re lifting a fillet off the bones or taking off the skin. (I’ve covered the brand in depth in my Dalstrong knives review.)
The blade is high-carbon German steel, hand polished to 16 to 18 degrees per side, which is a fine edge for a German-style knife. The handle is black G10, a tough fiberglass laminate that doesn’t mind water, and it’s triple riveted. Dalstrong includes two sheaths, and the packaging makes it an easy present.
My reservation: 7 inches is on the short side for filleting a whole large salmon in single strokes, so I see this as a kitchen knife for sides, portions and medium fish. Dalstrong also charges a fair bit for presentation.
Key specs
- Blade: 7-inch narrow, slightly flexible, high-carbon German steel, tapered tip
- Edge: hand polished, 16 to 18 degrees per side
- Handle: black G10, triple riveted, full tang
- Two sheaths included
Pros
- Attractive and well finished: a great gift
- Durable, water-resistant G10 handle
- Fine edge for clean skinning
- Sheaths included
Cons
- Short for whole large salmon
- You pay extra for the looks
My verdict: the fillet knife I’d wrap up for a fish-loving cook. If you’re buying for yourself and only care about results, the Mercer is the better deal.
4. Mercer Millennia 10.3-Inch Granton Salmon Slicer: Best Budget Salmon Slicer
Who it’s for: home cooks trying gravlax, cold-smoked or hot-smoked salmon who want a proper slicer without spending much.
Once you start curing your own salmon, you find out quickly that a chef’s knife makes thick, torn slices. A salmon slicer is thin and flexible enough to lie almost flat on the fish and shave off wide, translucent slices. This Mercer is the cheapest good way to find out if you’ll use one.
The blade is thin and flexible, and Mercer made it for cleanly slicing delicate fish. The Granton edge (rows of shallow dimples along the side) puts small air pockets between the blade and the fish, so slices let go instead of sticking. It has the same textured Millennia handle as the fillet knife above, which helps on oily salmon.
The trade-off is length. At 10.3 inches it’s fine for a side of farmed salmon, but a large side needs 12 inches to slice in one stroke. It’s also hand wash only.
Key specs
- Blade: 10.3-inch thin, flexible, one-piece high-carbon Japanese steel, Granton edge
- Handle: Millennia textured, non-slip
- Hand wash recommended
Pros
- Very low cost for a real salmon slicer
- Granton edge reduces sticking
- Thin and flexible enough for very thin slices
Cons
- Shorter than a classic 12-inch slicer
- Plain looks for serving at the table
My verdict: start here if you’re new to slicing your own smoked salmon. If you already slice every week, the WÜSTHOF is worth the upgrade.
5. Victorinox 12-Inch Fluted Salmon Slicer (Maple): Best Traditional Slicer
Who it’s for: cooks who slice smoked salmon for holidays and brunches and like a classic knife that looks good on the table.
This is a specialist knife, and I included it because it is exactly what a traditional European salmon slicer looks like. The 12-inch blade is long and flexible with a fluted edge (long, shallow grooves along the side), and the handle is maple wood. It’s Swiss made by Victorinox, a brand I trust for honest blades at fair prices.
Twelve inches is the length I’d want for a whole side of salmon: you can start at the tail and draw the knife through the full width of the fillet in one pull, which is what makes those wide, even slices. The flex lets you keep the blade almost flat.
The maple handle is the catch. It’s lovely, but wood needs hand washing and drying, and it’s less grippy than Victorinox’s usual Fibrox when it’s oily. Hold the knife lightly and let the length do the work.
Key specs
- Blade: 12-inch flexible blade, fluted edge
- Handle: maple wood
- Made in Switzerland
Pros
- Classic 12-inch salmon slicer length
- Flexible blade for thin slices
- Fluted edge helps slices release
- Handsome wooden handle
Cons
- Wood handle needs more care
- Less grip when oily than synthetic handles
My verdict: for a cook who wants a beautiful, traditional salmon knife at a sensible price. If grip and easy care matter more, choose the WÜSTHOF.
6. WÜSTHOF Classic 12-Inch Salmon Slicer with Hollow Edge: Best Premium
Who it’s for: people who slice smoked or cured salmon often, caterers, and anyone who wants the best salmon slicer they can buy once.
This is the slicer I’d choose for a lifetime of salmon. It’s forged from high-carbon stainless steel, tempered to 58 HRC and sharpened with WÜSTHOF’s Precision Edge Technology. The long, slender blade has a rounded tip and a hollow edge: oval scallops ground into the side that stop thin slices from clinging.
What I like most is the control. A forged blade with a full tang and a riveted synthetic handle feels steadier than the stamped slicers here, so long, even strokes come more easily. The synthetic handle also copes with oily fingers and hot water better than wood. It’s made in Solingen, Germany, and WÜSTHOF gives it a limited lifetime warranty.
Before you buy, know it’s a specialist knife that costs a lot. If you slice salmon a few times a year, the Mercer slicer gives you most of the result. And the full bolster at the heel takes some care when sharpening.
Key specs
- Blade: 12-inch forged high-carbon stainless steel, hollow edge, rounded tip
- Hardness: 58 HRC; Precision Edge Technology (PEtec)
- Handle: full tang, triple-riveted polypropylene, full bolster and finger guard
- Made in Solingen, Germany; limited lifetime warranty
Pros
- Ideal shape and length for salmon sides
- Hollow edge helps slices release
- Steady, forged feel
- Durable synthetic handle
Cons
- Expensive for a single-purpose knife
- Full bolster complicates sharpening
- Hand wash only
My verdict: the salmon slicer to buy if you’ll use it often. Occasional slicers should save their money with the Mercer.
Fillet Knife or Salmon Slicer: How I’d Choose
Start with the job, not the knife
Buy a fillet knife if you start with a whole fish; buy a slicer if you start with a cured or smoked side. A fillet knife is a little stiffer and pointed, so it can work around bones and fins. A slicer is longer, thinner and round-tipped, made only for clean slices off a boneless side. One cannot really replace the other.
Length
For filleting salmon, 8 to 9 inches is the sweet spot; for slicing, 11 to 12 inches. A fillet knife shorter than 7 inches forces short, ragged strokes on a salmon. A slicer should be long enough to cross the width of the side in one pull, which for most salmon means 12 inches.
Flex
Choose a flexible blade for both jobs. Salmon flesh is soft and the rib bones are fine, so a flexible fillet blade follows the ribs closely and wastes less. For slicing, flex lets you keep the blade nearly flat for wide, thin slices.
Edge: Granton, fluted or hollow
For slicers, any dimpled or grooved edge helps. Granton dimples, flutes and hollow-ground scallops all do the same job: they reduce suction so thin, oily slices drop off the blade instead of sticking to it. On fillet knives, a plain straight edge is better.
Grip
Salmon is oily, and an oily handle slips. Textured synthetic handles (Mercer, Dexter, WÜSTHOF) are the safest; wood and polished handles need a lighter, more careful grip.
How to Fillet and Skin a Salmon
- Cut behind the head on one side, behind the gill and pectoral fin, down to the backbone.
- Run the knife along the backbone from head to tail in long strokes, keeping the blade flat against the bones.
- Lift over the rib cage with the flexible tip, or cut through the thin ribs and trim them off afterwards. Repeat on the other side.
- Remove the pin bones with fish tweezers or pliers. Run a finger along the center line to find them and pull each one toward the head. A knife is the wrong tool here.
- Skin the fillet: place it skin side down, cut down to the skin at the tail end, then hold the skin tight and draw the blade toward the head, edge angled slightly down.
FAQ
What is a salmon knife?
A salmon knife is a long, thin, flexible slicer, usually 11 to 12 inches, with a rounded tip and a dimpled or fluted blade. It’s made for cutting smoked or cured salmon into very thin slices. People also use “salmon knife” for a fillet knife used on salmon, which is a different tool.
Why is the end of a salmon knife rounded?
The round tip lets the blade glide flat across the fish without the point digging in. When you slice smoked salmon almost horizontally, a pointed tip would catch the flesh or pierce the skin underneath. The round tip also makes a very long, thin blade safer to handle.
How long should a fillet knife for salmon be?
An 8 to 9-inch flexible fillet knife suits most salmon. That length covers coho, sockeye and Atlantic salmon in long strokes. For very large king salmon, a 9 to 12-inch blade makes the job easier.
What is the best knife to remove the skin from salmon?
A long, flexible knife with a straight edge is best, either an 8-inch fillet knife or a salmon slicer. The length lets you keep the edge against the skin in one continuous pull, and the flex keeps the blade flat on the board so you leave less flesh on the skin.
What knife is best for slicing cured salmon or gravlax?
Use a salmon slicer of 10 to 12 inches with a Granton, fluted or hollow edge. Its thin, flexible blade makes the wide, translucent slices gravlax and smoked salmon are known for. A sharp chef’s knife (like the ones in my best chef knife under $100 guide) works in a pinch, but the slices come out thicker.
Can I use a sushi knife for salmon?
Yes, for sashimi and sushi a yanagiba is the right knife. It slices raw, boneless salmon loins in one clean pull and gives the glossy cut surface sashimi needs. It isn’t a fillet knife, though; see my best sushi knife guide for the details.
Final Verdict
For filleting salmon, I’d buy the Mercer Millennia 8.5-inch narrow fillet knife: right length, right flex, and a price that lets you use it anywhere. Anglers who clean fish at the river should take the Dexter Outdoors SOFGRIP 8-inch with its edge guard. For slicing smoked or cured salmon, the WÜSTHOF Classic 12-inch salmon slicer is the knife to own, with the Mercer slicer as the low-cost way in.
Cleaning other fish too? My guide to the best fish fillet knives covers freshwater and kitchen picks, and the best brisket knife guide shows how long Granton slicers work on meat.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.