Knife for gutting fishes & general utility

B

Ben Wu

Joined
Nov 13, 2003
Messages
4
Hi, my name is Ben and I'm from Singapore. I'm new to this forum, and after lurking around here for the past 2 weeks I'm really impressed by the vast knowledge that most forummers here embody. I'm also greatly intrigued by the myriad of features that one could look for in a knife.

I've found this forum by chance. You see, I'm a sportsfisherman looking for a better knife to cut, gut and fillet my catches. I also want it to double as a general utility knife on board the boat and in the kitchen. So, I did a search on Yahoo 2 weeks ago and discovered this forum.

Now, after researching over the past 1 week, I've narrowed my choices to the following knives, which are all fixed blade and have steels that stain "less".

* Entrek Javalina (blade steel:440C)
* Benchmade Drop-Point Hunter (blade steel: 440C)
* Buck Alpha Hunter (blade steel: ATS-34)
* Spyderco Bill Moran Drop Point (blade steel: VG-10)

As this will be my first "good" knife purchase, I would appreciate your opinions on the aforesaid knives as to suitability for cutting fishes and general utility. If you have other knives in mind, your recommendations would also be appreciated.

Thank you:) .
 
Fallkniven makes a fish knife of vg-10 that is a good one. A little longer than the Spydie Moran, and if you shop around, close to the same cost.

If price is a factor, the Kershaw fillet knives are hard to beat for the money......have used them for years....theirs are raqted for salt water.

Good luck,

Thomas
 
Welcome

I prefer a longer and thinner blade for fileting but then it is not as good a utility blade. For gutting and filleting, I use a cold steel 7 inche filet knife. For general utility the Moran drop point is one I often use and although it can gut fish, it is not that easy to filet a fish with.
 
for filleting? nothing better than an inexpensive dexter high carbon boning knife 5"-8" length.
 
I used a Schrade Sharpfinger for years (before I found the forums ;) ).
I think my Frosts (of Sweden) Swedish Army Knife would do a fine job. I just didn't get to go saltwater fishing this year :(
You can fillet meat off the carcass with those 2. But if you were going for speed, you'd need a longer more traditional fillet knife. The long, thin, flexible blade really shines when removing the skin from the cut fillets.
I've used my Schrade Steelhead a bunch, with no complaints.
If it is to be the 'boat' knife (used by passengers and crew) I'd go with one in the lower price range.
If it stays on your belt...
Dozier, Tichbourne, Wilson all make customs that I drool over.
 
Spyderco Perrin will be definitely my choice in this case! It slice like a razor and it's made of VG10!
 
I have the 9" Cold Steel filet knife in Carbon V and the Columbia River Knife and Tool large filet knife. They have both been used to clean fish and I like both of them for general kitchen use. I find that I like longer thin blades for cutting up items to cook. The aren't goning to take much rough use like prying as they are both thin to be flexable for fileting tasks.

If I had to choose between the both, I would go with the Cold Steel as a better overall general use blade.
 
Thank you all for your advice & recommendations. I'll probably settle for a Spyderco Fred Perrin bowie. Thanks again.
 
Hi, Butch. I did consider the Spyderco Catcherman, but have decided otherwise. I do not want salt content (which is likely in a saltwater environment) to foul up the lock mechanism of a folding knife. Hence, I've decided on a fixed blade.

Anyway, thanks for your suggestion.
 
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