In the marked for inspiration for a future purchase.
Im looking for a flexible fillet knife, and not so rigid as most of my knives. Ive done some research, and would like to limit my funds to 300 USD.
Ive looked at Cotes Knives:
I see Cote use RWL-34 from Sweden.
Info on that:
Damasteel RWL 34 Stainless Steel
Manufacturer: Damasteel AB
RWL 34 is a premium powder metallurgy cutlery steel manufactured by Damasteel AB. RWL 34 has a strong following in Europe, and a favourite of reknown Danish knifemaker Jens Anso. This is not surprising given it's impressive performance and European origin.
Essentially a powder metallurgy variant of ATS-34, RWL 34 has very similar composition as ATS-34/154CM, but because of it is manufactured from rapidly solidified powders, the microstructure of the steel is much more uniform. This gives the steel much higher strenth and resistance to cracking.
The maker himself compare it to CPM 154
Would a carbon knife be as flexible as CPM 154 or RWL 34?
I think I would like to go stainless on this knife however, as fillet knives are the stainless steal realm in my world. Will CPM 154 or RWL 34 be the best choice?
Off topic: found this fan on the net. You might gonna loose your eyes:
Anyway, Im in the marked for a good fillet knife. Of all I have seen so far this is the most appealing (yes its a BB):
I like the profile and I like the heel, more than cotes:
Is Bill onto something, or would a more classic heel be the more useful?
I see this place recommend an "all-around knife" would consist of a 7.5-inch blade
Id like western
So whom makers are out there, that might do this right?
I have a victorinox fillet in for a reahandle at Darkohoek, but then again why settle for less