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First off, this IS NOT a thread about the make up of S30V steel. So if you are compelled to get off into that, please open your own thread. Nor is it about the price of this knife.


The AG fillet knife came today so here are some pics of it up against a couple of other similar knives.

It is extremely light, weighing just 3 ounces on one of my postage scales. The handle fills my hand with a thumb indentation that I think will work well.

The rosewood handles are very much up to Buck standard. It is a full tang knife. Blade has the flex of a fillet knife, but will not be a problem for my intended use. It may actually be better than the slightly stiffer 121 blade I have been using.

This one isn’t tang marked with a model number, but the box has 0126RWSCA-B on it for those interested. It has the BOS S30V flame logo on reverse. Made in the USA

The 121 I just stuck in for comparison, you all know about it.

The other one is a Buck 223 Silver Creek Fillet knife, China, with a rubber handle and weighs right 4.5 ounces. The blade is slightly longer. Steel is 420J2. You can check it out on Buck’s web site.

I picked it up earlier in the year and haven’t gotten to use it either. Both will get used in a few weeks if all the deer haven’t migrated to the Llano River bottom with the drought conditions.

I will still take some 121’s along, but sorta figure these two longer bladed ones will replace them.

Oh, wife immediately bonded with the little light weight Rosie. Fits her small hands and will be easy for her to use. I suspected that would happen, and knew better than to not get her one. It already resides in its sheath somewhere in one of the kitchen drawers. No, I did not mind spending the dollars for it as she has never had a real quality kitchen blade. Shame on me.

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I actually like the rubber grip handle on the 223 knife best. If it only had a better grade steel.
I suspect I will be sharpening it more often than the Rosie.
 
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Thanks, Pack Rat. So, would you say it has a medium flex or stiffer? In the manner you'd use these knives would you say more belly is useful or more point like on the other two? DM
 
Flex...hummmm....
I can easily push the tip of the 126 about 3/4 inch off center.
The 223 about half inch
The two line inverted 121 in the pic, about half inch.

So would call it at least medium flex. But I know very little about testing flex.

I am expecting the thin belly to be easier to turn as we slide the blade against the ribs toward the spine and then curve up against the backbone, to peel the backstrap out with less meat loss. The flex should help with that as well.

Will be one of the things I will test for. Another will be cutting into a joint socket to separate the hind quarters. The thinner blade should help with that as well. But, might still need the stiffer blade of a 110 for that. Will see. If memory serves, getting a 110 in there to separate a quarter is a pain. Have done it easier with a 121.

So have high expectations for this one.
 
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The two line inverted 121 in the pic, about half inch.
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The one I grabbed easily flexed an inch and a little more. It seems both thinner and narrower than my other Two-Liner.

Then I looked at the length. It's six inches long, or maybe five and 9/10ths. Just a hair under, anyhow.

Both are inverted Two-Liners, but very different knives.

Never noticed it before. The longer one is not perfectly straight, but actually bent a little to the right.

More Buck magic, I guess.
 
I doubt any of us would flex one the same. I said easily. Sure, I pushed one or two an inch, with more effort. Point was the 126 flexed easier.

Interesting lengths on your 121. I have numerous and none of them hit over 5 5/8 inch. Most right at the 5.5.
Maybe you need a 121 thread.
 
Well, the longer the blade, the more flex you'll get with the same effort.

(There must be some mathematical formula that explains that.)

:)

Anyhow, I'm happy to have found that I have an odd old 121 that I had always assumed was normal.
 
Pack Rat said:
Initial thoughts - It will do every bit as good as the 121's I have been using. Maybe better with the thinner blade and longer length.
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Looks like it will Larry.The blade tip is not as up swept as the 121 ,but that my not be a issue. Thanks for sharing.

Hawkeye
 
Hawkeye5 said:
Looks like it will Larry.The blade tip is not as up swept as the 121 ,but that my not be a issue. Thanks for sharing.
Hawkeye
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That may be one of those optical things with it not having much thickness (belly) out at the tip. Gonna be fun testing it.
 
David Martin said:
How about the sheath. It looks to be a well fitting leather. DM
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The sheath is well done. First impression reminded me of an akonua sheath minus the strap. The knife fits in snug but with some really hard shakes, might come out. But It didn't drop out just turning it up and bouncing it a few times.
If you can see the slight bulge in the pic, thats where a plastic liner starts, which is nice. The belt loop is really high and will let the knife hang low. I will never wear it on a belt tho... No identifiers on the leather as to where its made. But again, a well done piece of leather. Has the AG logo embossed on the front. Again, nothing on this one other than the box that references a model number.

However, the plastic job on the 223 actually interlocks the knife into the sheath with a definite click when the knife is inserted. A nice feature.
 
A quick update on the new 126. Wife was using hers a while ago and said that it slices and cuts way better than anything in the knife drawer. I did good...lol
 
BG42EDGE said:
Well, the longer the blade, the more flex you'll get with the same effort.

(There must be some mathematical formula that explains that.)

:)

Anyhow, I'm happy to have found that I have an odd old 121 that I had always assumed was normal.
Click to expand...

Turns out that in the clear light of day my measurement was wrong.

Details on other thread.
 
Thank you Larry! I look forward to some deer for you to test it on. But I think you are helping cabelas sell another one of those AG fillets. :D It looks like it will fit the bill perfectly! Do you have one of the older 123 fillets?

Thanks again!
 
postfallsidaho said:
Thank you Larry! I look forward to some deer for you to test it on. But I think you are helping cabelas sell another one of those AG fillets. :D It looks like it will fit the bill perfectly! Do you have one of the older 123 fillets?

Thanks again!
Click to expand...

No 123, sorry. Just the two in the pics and some ancient old Westerns I bought back in the early 70's. Haven't fished in years. I should drag those old westerns out and give them a shot on those backstrap...lol
 
postfallsidaho said:
Thank you Larry! I look forward to some deer for you to test it on. But I think you are helping cabelas sell another one of those AG fillets. :D It looks like it will fit the bill perfectly! Do you have one of the older 123 fillets?

Thanks again!
Click to expand...

Dont tell your wife it was me that talked you into it!!!!! :eek::eek::D
 
Hi Larry,

Cool knife your going to love it!

First off let me tell you you folks out there who process your own game meat, that a fillet knife works very well. One year in deer camp I found that I had forgot to pack a large cooking knife and did not want everyone to use and dull up my 119;). So when in town for resupply (an every other day trip) I picked up a cheap fishing fillet knife. It was a Normark 6" blade. When setting up the dinner that night I had 4 Tri-Tip roasts to trim the fat off and a fillet knife is the real deal for that type of work....wow....now I was thinking of all the years I have done this type of work with the regular kitchen style blades...LOL. When we started to process the deer for the deep freeze, the thought of that little fillet knife came to mind and it is the best knife ever for cutting off back strap & cutting the rib meat for jerky. Now when the wife saw me useing that little fillet knife on the deer....she said I'll be putting that in my kitchen when you are done! It's been my #1 go to kitchen knife for more years than I want to say (my wife's new #1 kitchen knife has been the Buck spreader #941 Chuck gave her 2 years ago).

So Larry, you are going to love that knife....you were thinking out side of the box when you got a second one for your wife;). Post some photo's of your real life field work for all of us to enjoy.
 
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