Filet Knife

[G L Drew]

I know that the traditional filet knife does not have a guard like this but with fish slime on your hands the thought of the knife sliding in your grip gives me the willies. The blade has some flex but it is not wimpy.

Stock removal from 3/32 inch 52100
Flat grind with a mat finish
Heat treated with three normalizing and two tempering cycles to 58-60 Rc and a fine grain throughout the blade
Stabilized curly maple handle
Overall length: 11 inches
Blade: 6 1/2 inches
Leather scabbard with a belt loop

sold delivered to the US or Canada. My PayPal account and email address is gldrewknives@gmail.com Please feel free to contact me with other payment methods or overseas shipping costs.

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[DanGraves]

Nice one Mr. Drew. Love what you did with the tip.

 

[G L Drew]

Thanks, Dan. Means a lot coming from a talented maker like you.

 

[HardedgeKnives]

Man this is nice. Fillet knives are harder to make then regular knives because they thin and long and have a tendency to warp bad but you've done a spectacular job. Kelley