Cold Steel Fillet Knife

[buckeyeman]

I'm considering ordering the 7 1/2" version of this knife from Cabela's. Could anyone that has this knife can give some positives & negatives (other than being non-SS). It'll mostly be used for filleting walleye in the 'Far North Country'. How's the quality, steel, edge holding, sharpenability, blade stiffness, handle, etc. By the way, where are these things made?

 

[Skyler R.]

I have the large version and I like it. I have never used it for fish but have used it lots of times for food prep and it has done very well and has not needed its edge retouched yet (been 5 months or so) and is still very sharp. The blade seems to be a little stiff but I don't think it would cause a huge problem. The handle is alright and can be gripped nicely even when wet. I am not sure where they are made though.

 

[Jockohomo]

I have the 9" version and it's really good. Used it on dozens of fish and it really held and edge. Gave it a touch up and, compared to stainless, it got whisper sharp with almost no effort. Good for general food prep. too.
One caveat, it is fairly stiff for a fillet knife, which I don't mind. If you like a really flexy blade, something else might be preferable.