TOPS is returning to the kitchen for its latest release, the aptly-named Filet Knife. This is the company’s first ever entry in the filet genre, and it covers all the necessary elements of the style while bringing lots of TOPS elements to the table as well.
Rather than do a straightforward Western filet-style pattern, TOPS looked at the Japanese gokujo knife for inspiration. This is a Japanese filet knife that is wider than its Western counterparts. Also, with 8 inches of cutting edge, the TOPS Filet Knife is longer than a standard filet knife from either side of the world. It also has a .09″ blade stock that, while much thinner than most TOPS knives, is still a bit thicker than most filet blades. The idea is that these disparate elements will combine to make a knife that covers all the fileting and deboning bases and then some, while also being rugged enough for use in the field as well as in the kitchen.
Mark and I remarked on the blade thickness when we first saw the specs. That said, TOPS is right on the Snake River in Idaho (Where I used to guide), and I know that they tested it extensively.View Linked Article