After years of processing fish using a classic knife, I decided to test the filleting knife. The choice fell on two competing brands namely the Swedish classic Mora and Rapala. I had the opportunity to try and choose one that will best serve my needs.
Both knives are a dimensionally and visually very similar. The total length of the two is 27.5 cm and a blade length is 15 centimeters. The Rapala knife is made in China, but the quality of workmanship is one hundred percent. Mora is manufactured in Sweden. Blade material of both knives is stainless steel, which does not tend to corrode and holds very good edge. What can a man be pleased with is that Rapala bundled a simple knife sharpener with the knife.
Regarding sheaths, the Mora has a simple plastic sheath which has a “ribbed” form with vents and the knife is visible through them. The knife is secured by a plastic stopper that holds the knife in place. The housing is fully functional only when inserting one must be careful that the knife holstered properly. Rapala filleting knife’s sheath appearance is better and it conceals the knife more. It has a classic leather belt strap and an inner plastic insert which forms the shape of the housing and the housing protects itself from being cut. As a further advantage of the plastic liner is that when inserting the wet knives can be excess water after the work easily pour and housing will not rot.
The handle of both blades is made of plastic material, the Rapala model also features a guard of hard plastic. Handle of the Mora knife is shaped and made of the same material as the Army Mora Companion. It’s only a small piece of shorter, but no problem fits into a larger hand. Plastic handle on Mora is soft and very comfortable in the hand. Even in the winter is not cold and the grip in the hand is really sure. In contrast, Rapala knife has a plastic handle which is much harder and at the point of contact with the palm there are indentations that prevent rolling off the knife and accidentally moving the hands at work. As an additional safety feature a silver plastic guard is used that will reduce the possibility of injury to a minimum.
Perfect cutting power
The blade of the Mora and Rapala knives gradually taper towards the tip. Rapala has a transition to tip which less steep than Mora. This is shown mostly in the flexibility of the tip, where the Mora is a little narrower. My subjective feeling, however, was very good with both blades. Regarding cuttability, it’s totally excellent. I was very pleasantly surprised by the penetration of cut meat and filleting themselves. Rapala knife facet is slightly higher than with Mora, but at work I felt no difference. As I stated in the beginning, both blades are made of stainless steel, but a better feel of holding the blade I had with the Mora knife.
Overall, both knives evaluate very positively. When filleting is really a difference of five centimeters in length blade compared to traditional ten-centimeter blade to know. The biggest difference I saw was in the handset and narrowing towards the tip of the blade. Cutting power to both fillet knives compete very well.