Ka-Bar 9" Fillet Usage Pics

Guyon

Guyon

Biscuit Whisperer
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I posted some impressions of this knife in an older thread: http://www.bladeforums.com/forums/showthread.php/973456-ka-bar-fillet-knife

This morning, I caught a couple of hybrids and tried out the knife. I'm quite please with the flex, edge, and overall performance.
That handle is super grippy and well suited to the hand. I'm getting the 6" version soon.

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Looks tasty. What exactly are hybrids? They look a lot like the white bass we have here, but longer and not as rounded.
 
Cool. I had always heard of hybrids and never knew what the heck they were. I bet they ate a blast to catch if they fight like a white bass does.
 
Man that looks tasty.

I've always thought the handle looks like it would be comfortable and not get slippery.

How do you like the blade compared to a good old Rapala?
 
Looks tasty! I love the way the knife is flexing in the skinning pic. That alone may have convinced me to pic one up.
 
Cool post - this is as close as I can come to that...

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It's also a Kabar (Becker) 9 (well BK9 to be accurate) and those are also fish to be cleaned with said knife. Please carry on.

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Beckerhead #42
 
i have a couple of cutco fillet knives with the extendable blade from 6 to 9 inch and they have ripped through a couple hundred plus salmon, great knives and good flex/edge retention.

I would bet that the kabar fillet, other than the different handle that the blade steel and geometry is identical.....can anyone confirm this?
 
Brad "the butcher";11298011 said:
i have a couple of cutco fillet knives with the extendable blade from 6 to 9 inch and they have ripped through a couple hundred plus salmon, great knives and good flex/edge retention.

I would bet that the kabar fillet, other than the different handle that the blade steel and geometry is identical.....can anyone confirm this?
Click to expand...

I can't confirm, but I agree there's a good likelihood.
 
Brad,

Actually, there was a concious effort to keep the KA-BAR fillet knife as free from the Cutco design influence as possible. Having said that; There are basic characteristics between all good fillet knives and the knife is made with the Cutco processes and material so inspite of KA-BAR trying to "do our own thing", yeah, there is some subliminal "design by osmosis" involved. The bottom line was producing a knife that works.

Guyon; Nice fillets.

Best Regards,

Paul Tsujimoto
Sr Eng
Prod Dev and Qual
KA-BAR Knives.
 
Tooj, thanks for the clarification!
BTW, I just ordered the 6" version this morning.
 
Finally got the 6" version. Looking forward to using it.

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