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  1. #1

    Fillet knife

    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:
    http://www.coteknives.ca/Handcrafted...-for-sale.html


    Steel:
    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:
    http://www.mimportaunasegapuntozeb.c...ndo/filleting/


    Profile:
    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?


    Length:
    I see this place recommend an "all-around knife" would consist of a 7.5-inch blade
    http://www.basspro.com/webapp/wcs/st...objectID=30015

    Handle:
    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

  2. #2
    Senior Member chinacats's Avatar
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    That Burke knife looks hard to beat...

    Good luck in your search!

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  4. #4
    Senior Member/ Internet Hooligan
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    "Punta Chivato" is a very unattractive name, lmfao.

    Edit - Knives look nice though!

  5. #5
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    What are the teeth at the end of the handle for?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Ripping really tough tendons I think. I've seen it on a lot of cleavers too.

  7. #7
    Senior Member Crothcipt's Avatar
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    bottle cap remover for your beer?

  8. #8
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    remover was my first thought, y appropriate for a fisherman!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  9. #9
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    They have their downsides, but I'm a fan of my Global G-19. It's flexible enough, sharp enough, and I don't care about beating it up.

  10. #10

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    A Global can't be rehandled...that will never do for Oivind!

    O, why not just get the Cote? Or the Burke? What's the beef with either? It occurs to me that if you want a western fillet in damasteel, that sounds like Pierre Rodrigue to me.

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