Mock-up, not a product photo: 7 inch fillet knife with a wood handle on river rock, showing where the VCO logo will be engraved. Final product may vary.

VCO 7" Fillet Knife, Logo Engraved

$42.99

Pre-order. $42.99. No ship date yet. Full refund any time before it ships.

How this pre-order works

  • You pay $42.99 today.
  • No ship date yet. Full refund any time before it ships.
  • If it has not shipped within 30 days of your order, we email you before that day. You can wait, or you can take a full refund.
  • Questions? Email support@viralcastoutfitters.com.

7 inch fillet knife pre-ordersPre-order open

No ship date yet. Full refund any time before it ships.

Shipping policy

Returns, when a product has shipped, are in the returns policy.

Viral Cast Outfitters · Grand Junction · our gear · delivery only · 970-426-1678

Built for the fish cleaning table after a cold morning on Blue Mesa, Rifle Gap, or Vega, the VCO 7" Fillet Knife ($42.99 pre-order) pairs a 7 inch blade with a warm Tanoak wood handle engraved with the VCO logo. It comes with a protective leatherette sheath (synthetic leatherette, rather than full leather) and ships to you from Grand Junction once our batch lands. No ship date yet. Full refund any time before it ships.

Colorado Fish Fillet & Table-Fare Guide

Select a Colorado game fish below for rib and pin-bone notes, safe cooking temperature, and Colorado Fish Kitchen prep tips:

Walleye & Yellow Perch: Bleed and chill your catch right away. Make your first cut behind the gill plate and pectoral fin down to the backbone, sweep the 7 inch blade along the dorsal ribs to the tail, then angle up and over the rib cage and glide the blade flat between meat and skin. USDA Internal Temp: Cook fish to 145°F until the flesh flakes easily with a fork. Always check bag and size rules in the CPW regulations brochure.

Interactive Colorado Fish Fillet & Table-Fare Guide

Select a Colorado game fish for rib/pin-bone notes, safe cooking temperature, and our Colorado Fish Kitchen preparation tips:

Walleye & Yellow Perch: Bleed and ice your catch immediately. Make your first cut behind the gill plate and pectoral fin down to the backbone, sweep the 7" blade along the dorsal ribs to the tail, then angle up and over the rib cage and zip out the skin. USDA Safe Internal Temp: Cook fish to 145°F until flesh flakes easily with a fork. Always verify bag and size limits (e.g., Rifle Gap walleye: bag 3, 18" minimum, only 1 >= 21") in the CPW regulations brochure.