• Diced Knives West Coast Fillet Knife 195mm from Diced Knives
  • Diced Knives West Coast Fillet Knife 195mm from Diced Knives
  • Diced Knives West Coast Fillet Knife 195mm from Diced Knives
  • Diced Knives West Coast Fillet Knife 195mm from Diced Knives
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Diced Knives West Coast Fillet Knife 195mm

Diced Knives West Coast Fillet Knife 195mm

$310.00 CAD
$310.00 CAD
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About DICED - I’ve always loved Canadian-made knives, and DICED is about as Canadian as it gets. Based in the lower mainland of BC, DICED was founded by a fellow chef, Don Guthro. Along with organic material expert, designer, and wood specialist Riley Janzen, they craft kitchen scalpels that we’re very proud to carry at Knifewear.

Their team does every step of the blade-making process in-house, from grinding and heat-treating the steel to crafting the hardwood handles. I used to butcher dozens of animals every week, and these blades have the perfect balance of flex and rigidity for working around bones. The DICED team uses AEB-L steel which is equal parts hard and durable. They stay sharp for ages, but they don’t chip easily on bones the way a lot of Japanese blades will. They’re perfect for meat cutting.

Speaking of handling, the handles on these are spectacular! We’ve selected knives made with Canadian-grown hardwood, including maple, walnut, and cherry. The handles are ergonomically shaped and sanded to perfection, adding a rich flash of colour to an already stunning blade.

About the Shape - A semi-flexible fillet knife made to precisely cut the meat away from bones and skin fillets with ease. For those that prefer a stiffer knife with a little give, this blade is excellent for tunnel boning, filleting fish, and butchering big game.

Shape Boning Knife
Maintenance Level Low
Blade Length 195 mm |
Blade Height 22.5 mm
Thickness 2.7 mm
Weight 139 g
Steel Type AEB-L Stainless Steel
Edge/Bevel Double (50/50)
Handle Western Handle -
Brand DICED Knives
Made in Canada

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 1 reviews.

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Review topics: ["quality","handle","smoothed"].

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Reviews

Surprisingly nice quality

"Did not expect perfect quality from this brand , cause it is a small company I did not know. The Maple Wood handle is the best handle I ever got , the smoothness and ergonomics are perfect, the spine is nicely smoothed, of course you can’t compare to shibata or Kei Kobayashi mirror polish, but there are no sharp edges, super nice grip feel like an extension of your arm. Ashe retention unknown yet, but honed with ceramic rod and stropped it feels razor sharp. But it is quite stiff, stiffer than I imagined. Is a very nice fillet or boing knife that you can find handmade in Canada! Highly recommended"

— Sarky H. (5/5)

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