---
product_id: 18345296
title: "M23860 Millennia Black Handle, 8.5-Inch Narrow, Fillet Knife"
brand: "mercer culinary"
price: "$52"
currency: NZD
in_stock: true
reviews_count: 8
category: "Mercer Culinary"
url: https://www.desertcart.nz/products/18345296-m23860-millennia-black-handle-8-5-inch-narrow-fillet-knife
store_origin: NZ
region: New Zealand
---

# 8.5-inch precision blade one-piece high-carbon Japanese steel ergonomic textured Santoprene handle M23860 Millennia Black Handle, 8.5-Inch Narrow, Fillet Knife

**Brand:** mercer culinary
**Price:** $52
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a pro, feel the power in every cut!

## Quick Answers

- **What is this?** M23860 Millennia Black Handle, 8.5-Inch Narrow, Fillet Knife by mercer culinary
- **How much does it cost?** $52 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/18345296-m23860-millennia-black-handle-8-5-inch-narrow-fillet-knife)

## Best For

- mercer culinary enthusiasts

## Why This Product

- Trusted mercer culinary brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unmatched Durability:** Crafted from one-piece high-carbon Japanese steel for razor-sharp longevity.
- • **Effortless Maintenance:** Hand wash recommended to preserve edge sharpness and handle integrity.
- • **Ergonomic Grip, Zero Slip:** Textured Santoprene handle ensures comfort and safety during every slice.
- • **Precision Filleting Mastery:** 8.5-inch narrow blade engineered for flawless flesh-from-bone cuts.
- • **Pro-Level Performance at Home:** Designed to meet the demands of professional chefs and culinary enthusiasts alike.

## Overview

The Mercer Culinary M23860 Millennia Fillet Knife features an 8.5-inch high-carbon Japanese steel blade for superior sharpness and edge retention. Its ergonomic, textured Santoprene handle offers a secure, comfortable grip, making it ideal for precise filleting tasks. Engineered for both professional chefs and passionate home cooks, this knife combines durability, safety, and easy maintenance to elevate your kitchen game.

## Description

With unparalleled performance, Millennia knives are designed with innovative features to meet the demands of today's professional chefs.

Review: Great knife for the price - I absolutely love this knife. I bought it because I was using the bread knife that come from the kitchen utensil set and they are terrible when it comes to cutting a good slice of sourdough bread. It's light, cuts through bread with ease; and has a blunted tip for safety and easy to use and clean with a quick rinse and wipe. It has a nice grip for the handle and a very nice sharp blade for ideal slice of bread. It's a great quality bread knife for a great price.
Review: Read Before You Buy - M23210 Bread Knife First off, desertcart accumulates reviews for all of Mercer's knives into one rating (which they do with many other items as well). So, how do customers know which knife gets which review? Yes, it got best of class from many sources and yes, in my first use it outperforms my current restaurant grade knife that I have sharpened several times, but it is not perfect out of the package. When examining the edge with a flashlight, 'grey line' can be seen on some of the tips and the sides of the gullets. Gray line means a flat surface that reflects light. A perfect edge has no flat spots and produces no grey line/reflection. Big Deal? It is to me. But to be honest, it's not uncommon for other knives, chisels and such. While this knife is not comparatively expensive (it is an above average restaurant grade knife with an NFS certification on the blade), I expected a clean edge from tip to heal. Why? Because serrated knives are a pain in the rump to sharpen. It's more than running a round file through the gullets; that's easy. But each of the tips must the sharpened with a micro file because they come from the factory slightly rounded (as does this knife), and they round over even more from cutting. That's why bread knives can dull quickly. They do not cut with the valley of the gullet but with the few tips of the serration. No matter how sharp the valleys are, it's the tips that do the work. Unless you are experienced and have the tools, sharpening a serrated edge is unrealistic. Taking it in for sharpening (if you can find such a service) might cost 1/2 the original cost of this knife. So, your best protection is to use the knife correctly and safely: - Hold it correctly. Wrap your thumb and first finger firmly against the contour of the handle near the heal of the blade to arrest movement. This knife has an excellent contour and soft, textured grip. - Use the correct handing. This knife is a right-hand knife with the flat side of the knife on the inside of the loaf and the beveled side on the slice side of the cut. Mercer makes a left-hand model as well. They otherwise will not cut well. - Use the correct posture. Address the counter with your left foot extended and come as close the cutting surface as is possible. Grasp the loaf with your left hand well away from the cut line and exert firm, appropriate, downward pressure. Keep your elbows tight to your sides. The idea is to minimize lateral movement. - Cut from the shoulder. The cutting motion does not begin with the hand, wrist or arm but at the shoulder. Keep the knife, your hand and your arm in alignment as you make the cutting motion. Your arm should rub against your right side. - Position the bread correctly. Because of your posture, the bread should be slightly rotated to the left, say 15 degrees. - Start the cut with one or more backstrokes until the cut line is established and then cut on the forward stroke. Do not cut with a back/forth rapid gesture. Cut on the forward stroke with a purposeful manner using the appropriate force for the kind of loaf you are cutting. - Roll the loaf. When you near the end of the cut and before contacting the cutting surface, roll the bread on its side, if safely possible, and complete the cut with less resistance (especially on thick crusted bottoms). Even wooden and plastic surfaces will wear down the edge far, far more than will bread. - Keep the blade clean. Carefully wipe the blade with a damp towel if moist crumb accumulates causing drag on the blade. - Wash and store correctly. Clean the blade with water and diluted liquid detergent as needed. Rinse and dry carefully. Then store the blade in a block or divided compartment. Otherwise, buy and use a blade guard made for bread knives. One more thing ... this is a bread knife, not a general slicer. The more you use it on a cutting board, the sooner it will dull. If your slicing knife will not cut tomatoes or onions, get it sharpened. This is an above average knife. I look forward to a long and happy marriage with just the occasional strife of sharpening. And, this knife has a limited lifetime warranty. 5 Stars. May the crust be with you.

## Features

- QUALITY CONSTRUCTION: Knife is crafted with one-piece high-carbon Japanese steel for easy edge maintenance and long-lasting sharpness
- SUPERIOR DESIGN: Built to last ergonomic handle with textured finger points offers a non-slip grip with added comfort, durability, and safety
- BEST USE: The perfect knife for filleting meat. Ideal for easily removing flesh from bones
- EASY CARE: To maximize the performance and longevity of your Mercer knife, carefully wash cutlery by hand after each use with warm water and mild soap; rinse and dry completely with a soft towel. Do not place in dishwasher or submerge for long periods of time
- MERCER CULINARY MILLENNIA SERIES: Innovative features and unparalleled performance to meet the demands of today's professional chefs and home cooking enthusiasts

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #85 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1 in Bread Knives |
| Blade Edge | Plain |
| Blade Length | 8.5 Inches |
| Blade Material | High Carbon Steel |
| Brand | Mercer Culinary |
| Color | Black |
| Customer Reviews | 4.8 out of 5 stars 44,072 Reviews |
| Handle Material | Santoprene |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** High Carbon Steel
- **Brand:** Mercer Culinary
- **Color:** Black
- **Handle Material:** Santoprene

## Images

![M23860 Millennia Black Handle, 8.5-Inch Narrow, Fillet Knife - Image 1](https://m.media-amazon.com/images/I/41J4wpDVrML.jpg)

## Available Options

This product comes in different **Style** options.

## Questions & Answers

**Q: What is the steel used in this Knife?**
A: We use a high carbon x30 Japanese steel for this blade.

**Q: Is the Millenia Santoku blade sharpened on one or both sides?**
A: Just the one side like most Chefs Knives

**Q: Is the fillet knife really bendy/flexible?**
A: Didn't purchase the fillet knife so I cannot comment on it.

**Q: What is the best knife for filleting and skinning Walleye? No bone cutting but need a knife that really gets to the bone with no waste.**
A: The blade is very thin it can get down to the bone so you don’t waste good meet

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great knife for the price
*by I***S on January 14, 2026*

I absolutely love this knife. I bought it because I was using the bread knife that come from the kitchen utensil set and they are terrible when it comes to cutting a good slice of sourdough bread. It's light, cuts through bread with ease; and has a blunted tip for safety and easy to use and clean with a quick rinse and wipe. It has a nice grip for the handle and a very nice sharp blade for ideal slice of bread. It's a great quality bread knife for a great price.

### ⭐⭐⭐⭐⭐ Read Before You Buy
*by R***Y on December 15, 2025*

M23210 Bread Knife First off, Amazon accumulates reviews for all of Mercer's knives into one rating (which they do with many other items as well). So, how do customers know which knife gets which review? Yes, it got best of class from many sources and yes, in my first use it outperforms my current restaurant grade knife that I have sharpened several times, but it is not perfect out of the package. When examining the edge with a flashlight, 'grey line' can be seen on some of the tips and the sides of the gullets. Gray line means a flat surface that reflects light. A perfect edge has no flat spots and produces no grey line/reflection. Big Deal? It is to me. But to be honest, it's not uncommon for other knives, chisels and such. While this knife is not comparatively expensive (it is an above average restaurant grade knife with an NFS certification on the blade), I expected a clean edge from tip to heal. Why? Because serrated knives are a pain in the rump to sharpen. It's more than running a round file through the gullets; that's easy. But each of the tips must the sharpened with a micro file because they come from the factory slightly rounded (as does this knife), and they round over even more from cutting. That's why bread knives can dull quickly. They do not cut with the valley of the gullet but with the few tips of the serration. No matter how sharp the valleys are, it's the tips that do the work. Unless you are experienced and have the tools, sharpening a serrated edge is unrealistic. Taking it in for sharpening (if you can find such a service) might cost 1/2 the original cost of this knife. So, your best protection is to use the knife correctly and safely: - Hold it correctly. Wrap your thumb and first finger firmly against the contour of the handle near the heal of the blade to arrest movement. This knife has an excellent contour and soft, textured grip. - Use the correct handing. This knife is a right-hand knife with the flat side of the knife on the inside of the loaf and the beveled side on the slice side of the cut. Mercer makes a left-hand model as well. They otherwise will not cut well. - Use the correct posture. Address the counter with your left foot extended and come as close the cutting surface as is possible. Grasp the loaf with your left hand well away from the cut line and exert firm, appropriate, downward pressure. Keep your elbows tight to your sides. The idea is to minimize lateral movement. - Cut from the shoulder. The cutting motion does not begin with the hand, wrist or arm but at the shoulder. Keep the knife, your hand and your arm in alignment as you make the cutting motion. Your arm should rub against your right side. - Position the bread correctly. Because of your posture, the bread should be slightly rotated to the left, say 15 degrees. - Start the cut with one or more backstrokes until the cut line is established and then cut on the forward stroke. Do not cut with a back/forth rapid gesture. Cut on the forward stroke with a purposeful manner using the appropriate force for the kind of loaf you are cutting. - Roll the loaf. When you near the end of the cut and before contacting the cutting surface, roll the bread on its side, if safely possible, and complete the cut with less resistance (especially on thick crusted bottoms). Even wooden and plastic surfaces will wear down the edge far, far more than will bread. - Keep the blade clean. Carefully wipe the blade with a damp towel if moist crumb accumulates causing drag on the blade. - Wash and store correctly. Clean the blade with water and diluted liquid detergent as needed. Rinse and dry carefully. Then store the blade in a block or divided compartment. Otherwise, buy and use a blade guard made for bread knives. One more thing ... this is a bread knife, not a general slicer. The more you use it on a cutting board, the sooner it will dull. If your slicing knife will not cut tomatoes or onions, get it sharpened. This is an above average knife. I look forward to a long and happy marriage with just the occasional strife of sharpening. And, this knife has a limited lifetime warranty. 5 Stars. May the crust be with you.

### ⭐⭐⭐⭐⭐ Turns Bread into Neat Slices Instead of a Crumb Crime Scene
*by H***K on January 25, 2026*

Really good knife for the price. I bought this expecting “decent for the money” and got “why is this cutting better than some of my fancy knives?” The wavy edge goes through crusty bread without crushing the inside into a sad pile of crumbs. Bagels, sourdough, soft sandwich bread—it doesn’t care. It just slices clean and moves on with its day. The handle is comfortable, grippy, and doesn’t feel like it’s going to launch itself across the kitchen mid-cut. It’s lightweight but solid, which is a nice balance when you’re doing a lot of slicing. No, it won’t impress your guests with a dramatic forged-in-a-mountain-of-fire story. But it will quietly and efficiently do its job every single time. For the price, this knife is an absolute workhorse.

## Frequently Bought Together

- Mercer Culinary M23860 Millennia Black Handle, 8.5-Inch Narrow, Fillet Knife
- Mercer Culinary Knife Guard, 10 Inch x 1.5 Inch,Black

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-14*