The Bluefin is designed after my personal fillet. It is a stiff flat ground 9" curved blade (I prefer a stiff fillet knife over a flexible blade) great for tuna and other large fish. It also makes a great slicer and carver which makes this knife one of the most used knives in my kitchen. The 9" blade allows this knife to fillet everything from panfish to tuna. It is a bit oversized for small fish and a bit undersized for very large fish. But it is perfect for everything in between.
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- 1 Blade Steel
- 2 Handle
- 3 Sheath
- 4 Summary
Carbon SteelToughness is the number one quality of this blade steel, which is why this is the most commonly used steel for knives. Will rust without proper care.
Tool BlackThe result of etching carbon steel produces a protective coating that is dark grey to black.
Blued SteelBluing is a passivation process in which steel is partially protected against rust giving a blue-black appearance.
Stainless SteelSteel that is highly resistant to corrosion.
Damascus SteelA mix of stainless and carbon steels forgewelded together and characterized by distinctive patterns of banding and mottling.
Black G10G-10 is a high-pressure fiberglass laminate, a type of composite material.
Figured WalnutDo to the nature of wood, the grain can vary from this photo.
Curly MapleDo to the nature of wood, the grain can vary from this photo.
Mosaic PinsAdd a decorative mosaic pin to your knife handle. Styles and patterns vary, we will contact you after your order regarding pin choice.
Custom Leather SheathA custom sheath fit individually for each knife. Cross-stitched and dyed.
Thanks for your interest but my books are currently closed.