Victory Knives
Victory Knives filleting, boning and specialty knives, trusted by meat and fish processing professionals since 1927. Shop narrow, extra narrow, curved, straight, broad nose and round nose filleting knives, the narrow curved boning knife, skinning and single edge oyster knives, Flugel steels, leather and canvas knife rolls and wraps, sheaths and a magnetic knife rack.
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Feel the balance of a Victory filleting knife at our Grey Lynn concept store at 36 Pollen Street, or order online for fast, tracked delivery across New Zealand.
Victory Knives
About Victory Knives
Victory Knives has a proud heritage stretching back to 1927. Over the decades the brand has built a reputation for quality and toughness among the people who use knives hardest of all: professionals in meat and fish processing, who need blades that hold an edge through a long shift and stand up to daily use and cleaning.
That professional pedigree is exactly why Victory knives suit anglers, hunters and home cooks. A knife made for a processing line has no trouble with a weekend's catch or a deer in the garage.
Filleting knives for every fish
Victory makes filleting knives in several shapes so you can match the blade to the fish and your technique. Narrow and extra narrow filleting knives are flexible and precise, perfect for following the backbone and ribs of snapper, gurnard and trout. The curved filleting knife follows the contours of the fish and is a favourite for skinning fillets, while the straight, broad nose and round nose filleting knives give you different tips and blade widths for bigger fish such as kingfish and hapuka.
Lengths range from around 20cm to 25cm, so you can choose a shorter blade for control or a longer one for big fish.
Boning, specialty knives and care
For hunters, the narrow curved boning knife with a ProGrip handle works around joints and bones, and the skinning knife makes clean work of skinning game. The single edge oyster knife opens shellfish safely. Keep every blade sharp with a Flugel 300 steel in medium or fine.
To carry and store your knives, choose from the leather knife roll with 11 pockets, the canvas knife wrap with 5 pockets, the leather knife wrap, leather boning and skinning sheaths, a plastic fillet knife sheath with strap and a stainless steel magnetic knife rack. At Land & Sea our team can help you choose the right Victory knife for your catch.
Frequently asked questions about Victory Knives
What is the best knife for filleting snapper?
A narrow or extra narrow filleting knife around 20cm to 22cm long is ideal for snapper. The thin, flexible blade follows the backbone and rib cage closely, so you can remove fillets cleanly with little waste, and it is precise enough for removing skin and pin bones. A curved filleting knife is also popular for skinning fillets. Keep the blade sharp with a steel, as a sharp knife is safer and wastes less meat.
What is the difference between a filleting and a boning knife?
A filleting knife has a long, thin and flexible blade designed to glide along the bones of a fish and separate the fillet with minimal waste. A boning knife is usually shorter and stiffer, designed to cut around the joints and bones of meat and game, where you need more control and strength. Victory makes both, so anglers often choose a filleting knife and hunters a boning or skinning knife.
How do I use a sharpening steel?
Hold the steel upright with its tip resting on a stable surface, then place the heel of the knife against the steel at an angle of about 20 degrees. Draw the blade down and towards you so the whole edge passes along the steel, then repeat on the other side, alternating for several strokes. A steel realigns the edge rather than removing much metal, so use it often, such as a Victory Flugel 300 steel before each filleting session.
How should I store filleting knives?
Store filleting knives so the blades are protected and cannot cut you or rub against other tools. A knife roll or wrap, such as the Victory leather knife roll or canvas knife wrap, is ideal for carrying several knives in a boat or vehicle, while a sheath protects a single blade. At home, a magnetic knife rack keeps knives visible and safe. Always clean and dry knives before putting them away.
What is an oyster knife?
An oyster knife has a short, strong and blunt edged blade designed to pry open oysters and other shellfish safely. You insert the tip into the hinge of the shell, twist to pop it open, and then slide the blade along the inside of the shell to cut the muscle. The Victory single edge oyster knife is made for this job. Hold the oyster in a folded cloth or wear a protective glove to keep your hand safe.
Why do professionals use dedicated filleting knives?
Professionals use dedicated filleting knives because the right blade makes the job faster, safer and less wasteful. A thin, flexible, very sharp blade glides along the bones rather than hacking through them, so more meat stays on the fillet and less ends up in the bin. A non-slip handle keeps grip when hands are wet. The same benefits apply at home or on the boat when processing your own catch.