The Fish Fillet Knife Collection

Japanese soul. Australian waters.

Eighty-five percent of Australians live within an hour of the coast. We fish the Snapper off the Yorke Peninsula. We pull King George Whiting from the shallows of Gulf St Vincent. We chase Mangrove Jack up north and Bluefin Tuna out of Port Lincoln — some of the most prized fish in the southern hemisphere, hauled from some of the cleanest water on earth.

They deserve better than a supermarket fillet knife.

The Tide collection was built in South Australia, in consultation with local sport fishermen, for the species Australians actually catch. Each knife is designed around a specific task — the flex, the blade length, the tip geometry — matched to the fish it was made for. Japanese high-carbon steel at the core. Corrosion-resistant cladding built for salt air and wet hands. A second-generation blacksmith behind every blade.

Whether you're breaking down a whole Bluefin into sashimi-grade blocks, running a clean fillet along the spine of a Snapper, or working through the delicate bones of a King George Whiting at the cleaning table, there's a knife in this collection built for exactly that moment.

These aren't decorative. They're working tools — sharp out of the box, built to last, and designed to make the best part of a day on the water even better.

The Snapper — flexible blade built for medium-bodied reef fish with firm flesh and defined bone structure. Snapper, Bream, Flathead, Whiting.

The King George Whiting — precision fillet knife engineered for the delicate bones and fine flesh of smaller, prized species. Whiting, Garfish, Herring, Perch.

The Blue Tuna — semi-stiff long blade, engineered for the robust skeletal structure of large pelagics. Bluefin, Yellowfin, Kingfish.

Designed in South Australia. Made for Australian fish.