Need suggestion for a good fillet knife.

[Mark1967]

I have been looking for a good to very good quality fillet knife locally in stores like Bass Pro Shops, Cabelas, etc. I have plenty of Rapala fillet knives so I am looking for something much better than that. I looked at a “Knives of Alaska, Steelheader” at Bass Pro Shops. It didn’t seam to be too bad, but I do not know anything about quality knives. Is this a good knife? It also seems to be a little stiff. I have never used a quality fillet knife, so maybe stiffness is good. Please comment. I have uses a Lanski Knife sharpening system to sharpen knives and I could tell that some knives are simply junk, just by the way they sharpen. It seams that the cheaper knives leave more of a false edge that the harder knives. Should I get the Knives of Alaska or are they junk too? I would spend up to around $150 or so if I really had to. I use Chicago Cutlery knives around he house. There not to bad if you stay on the edge all the time. Any suggestions would be greatly appreciated. The fish I will be cleaning will be Lake Perch, Walleye, Northern Pike, Bluegill and even medium size Steelhead or Coho.
Mark

 

[scarysharp]

I do alot of filleting and fish cleaning during the summer down here on Long Island and I am very partial to the Dexter-Russel line of knives. The make everything from clam knives, to large bait cutting knives. check 'em out - You wont be disappointed

 

[norcalblacktail]

Another vote for Dexter Russell.

 

[jvan]

Bark River Canadian Sportsman, hard to beat.

 

[kwackster]

In the end there can be only one: http://www.seamountknifeworks.com/

 

[Ebbtide]

Dozier

Helle

One over your limit and one way under
Fleixible is really handy for taking the skin off the cut fillet.

 

[valcas1]

+1 on the Dexter Rusell line of carbon steel fillet knives.

Ceck out www.mortytheknifeman.com He has been selling to the local fisherman for as long as I can remember.

 

[Dag-nabit]

Fallkniven F2, High carbon laminated VG10 stainless blade with Thermorun handle for good grip when your hands are wet or slippery.

Kevin

 

[dipbait]

I bought this knife at a thrift store.It was very flexible and I thought it would make a fine fillet knife. Sharpened it up and have been using it in the kitchen.My wife loves it. Today she asked me slice the skin off a salmon fillet. A job that I had previously done with a Rapala. I used this knife and it out performed the Rapala greatly. A perfect job. One swipe the skin was off. No waste .

 

[bwcaq]

Everything suggested so far would serve you well. Here's a fairly unknown company in Alaska I've bought a couple of knives from. http://www.eagleriverknife.com/
I've used one of their fillet knives for a few years now, and it's been great.
Be careful though....if you like Ulus this company will help you spend plenty. (I do and I have.....)

 

[Mark1967]

Thanks guys for the suggestions so far. I will keep the Knives of Alaska Steelheader, but would always consider more suggestions. I believe that knives are like guns. You could never have too many.

dipbait,
It looks like that blade you show is made of 440C steel. This is the same steel that is used in the Knives of Alaska Steelheader. I know the heat treat will make a difference too, but it looks as though the 440C steel is very good.

 

[Fort Henry Custom Knives]

When you decide to move up I would recommend a Dozier or a Daniel Crotts Filet knife. Those are my choice but I know they are not in the same price line as the Knives of Alaska.

IMO - 440C is a fine steel for a Filet. You are right however that Heat Treat and Blade Thickness should be taken into consideration.