The 9" fillet knife is my solution to a one knife shop. It is short enough to fillet panfish, yet large enough to handle a trophy Striped Bass or a tuna. This knife is ergonomically designed for maximum control even in wet conditions. The knife in this picture is my personal knife!
Note: This is a stiff blade (my personal preference). If you want to know why I make a stiff fillet knife, give me a call. I will tell you about it.
Curved Fillet Knife
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- 1 Blade Steel
- 2 Handle
- 3 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.
Thanks for your interest but my books are currently closed.