Fishing knives: North Arm Kermode or White River Fillet or ...

I have a mora and a leach lake. Both are fantastic. The rubber handle on the mora is great for slick hands......
 
7" Dexter Russell, Sani safe knife and once you use it enough to need a resharpen, a 20° convex edge from a Work Sharp belt sharpener puts an amazingly robust edge on the thin bladestock.

Unless you're catching fish north of 35#, it's the only fillet knife you need.

And if you are... Just also pickup the 8" version.
 
Sid Post said:
Big Salmon and ocean species are not a factor in this, for me, as I don't go saltwater fishing or to the Pacific Northwest enough to be a factor.
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A damn shame, Sid. But that's okay, I'll buy you a PNW MicroBrew next time you're up here anyways.

I once commissioned a custom filet knife from George Tichbourne. One of the funnest experiences I ever had knife-wise. Knife was amazing. Don't know if your price range would work out with a custom maker or not, but I wouldn't rule out asking around.

Now, I don't have the White River filet knife, but my hunting knife is a White River Sendero Pack, and for mushrooming I use the Knucklehead.

If I needed a filet knife, I would seriously grab one from White River, as I am sufficiently impressed with their stuff and I'm sure theirs is great too.

Happy fishing.

Oh, and I meant that about buying the first round of craft brews.
 
They updated the Kermode to Magnacut, some youtube reviews it still has decent flex for a hard knife. Anyone purchase, seems like a good deal and small family owned.
northarmknives.com

"Kermode" 6 Inch Fillet Knife - North Arm Knives

The Kermode 6 inch fillet knife features superb edge retention, excellent flex and feel for your work through the blade plus textured anti slip grip
northarmknives.com
 
I have a Magnacut 6" Kermode and it is one hell of a filet and big game boning/processing knife. I love it and have no regrets about the purchase.
 
I have a North Arms bird and trout and got one of their paring knives for use in the kitchen. They are S35 V and excellent. The company made the grind too acute and the paring knife needed a secondary bevel because of chipping. No chipping after the sharpening. I also have Fallkniven F2 and F4 knives in VG10. They are both excellent, but really good for cleaning, rather than filleting. I like the nonslip Thermorun handles, since a fishing knife gets pretty slippery when bloody. I also have Warther’s 4.5” and 6” fishing knives. I use the 6” in the kitchen and the 4.5 for fishing. These are also in S35V and hold an edge very well. These Warthers have a little flex. I highly recommend that you take a look at the Warthers.
I have never used magnacut and can’t comment on how well it works for fishing. Personally, I would rather have S35V or even VG10 compared with 440C. I have knives in 440C and they are OK, but not up to S35V.
 
us.helle.com

Steinbit

Helle Steinbit is as beautiful as it is functional, and a true go-to when you are looking for that present to a fisherman/woman who has got everything.
us.helle.com us.helle.com
 
I’ve got a 9” kermode in s35vn and would say it’s one of the worst knives I’ve owned. It chipped severely on the first fish I used it on. I thought perhaps it just needed some fresh steel exposed so sharpened the damage out but that didn’t help. It flexes to much, doesn’t hold much of an edge and now four years later it‘s pitted and chipped along the entire edge. I hardly use it as I’ve got a Phil Wilson as well but I wouldn’t recommend the north arm with that steel to anyone.

Ive also got one of their kitchen knives with the same steel, bought at the same time and its edge is in even worse condition but my wife uses it so hardly a fair evaluation.
 
Coiloil37 said:
I’ve got a 9” kermode in s35vn and would say it’s one of the worst knives I’ve owned. It chipped severely on the first fish I used it on. I thought perhaps it just needed some fresh steel exposed so sharpened the damage out but that didn’t help. It flexes to much, doesn’t hold much of an edge and now four years later it‘s pitted and chipped along the entire edge. I hardly use it as I’ve got a Phil Wilson as well but I wouldn’t recommend the north arm with that steel to anyone.

Ive also got one of their kitchen knives with the same steel, bought at the same time and its edge is in even worse condition but my wife uses it so hardly a fair evaluation.
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Sounds like bad heat treatment to me. Did you ever contact the maker about this?
 
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