Phil Wilson Custom Fillet Knife!!

C4

Joined
Nov 30, 1999
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816
I have used this on over thirty striped bass -all measuring over 34"- so far. It still cuts great! I figured I'd better post a few pics before it ended up looking like a working knife... or before I tried to touch up the edge...:rolleyes:

Phil's description of the knife:

" ... a 9 inch Punta Chivato with a multi piece handle that should be just right for big bass. The blade is 154 CM at RC 60. The handle is desert
ironwood with a contrasting stabilized wood center section and blue micarta spacers for contrast. It includes a heavy leather sheath and diamond sharpener."

Michael

PS: I can't seem to figure uot how to post more that one photo at a time (Gus, got any ideas???) so bear with me!
 

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I , too, have a Punta Chivato in 154 cm that has performed well. I've only had to touch the blade up once or twice since getting it. Phil did have one in 3V available at the same time, but considering the amount of use I'd put the knife through, 154 cm made more sense price-wise than 3V.

Unfortunately, showing and letting a fish processing professional use this knife for one afternoon required me to promise to order her one if I was to see my Punto Chivato back. :o . Everything from salmon to trout to walleye to ling cod to carp to shark went under the knife and when I got the knife back, it was still sharp(no touch up done during this, but was done afterwards as a matter of habit). No idea how many fish this went through(her estimate was 80 plus)

All in all, excellent knife for the money and to look at.

Phil is also a great guy to deal with.

:)
 
Originally posted by tom mayo
Didnt I tell you??
I might rip you off....but Id never steer you wrong!!

<center>Reminds me of that old Seal saying,
`You can trust me with your Life,
but not your money,
or your wife!'</center>

Now I don't fish but that knife sure looks very sleek! I love the lines of that and the handle looks comfy as well, very nice sir!!! Thanks for sharing and the great pics!

(just watch out for that Mayo character...)
;)

G2
 
Tom Mayo and Cliff Stamp were both responsible for pointing me in Phil's direction for a fillet knife.... (And I've never known Tom Mayo to rip anybody off... unless you feel ripped off by crooked holes... :D )

As far as the type of steel, I just went with what Phil had in his product info sheet:

"I use more 154 CM for fillet knives than any other steel. It is very stain resistant, has very good edge holding, and very good ductility. It is the American made equivalent of the better known ATS34."

...now, Cliff has me wondering if I shouldn't get one in 420V. I'm not one who knows a lot about different types of steel. (Can't afford to put them to the vice test...) Does anyone have a pair of Phil's fillet knives... one in 154 CM and one in 420V??? Is it worth the upgrade??

Sharpening note: I touched up the edge this morning on the diamond rod that Phil sent with the knife. Very easy! I will test it on a few fish tomorrow...

Michael
 
Michael,

That is one hell of a NICE fillet knife!! I don't make fillet knives, never have NEVER will!! There's just not enough water around here in FL to justify it ;)
Let me know if you upgrade, I might be interested in the 154CM one!!! I'd LOVE to put it to the test on some of our local Grouper!!

Neil
 
(At a show) Ah, excuse me kind sirs, i'd like to look at this fine version of the classic filleting knife. Attractive and comfortable handle, blade is sharp and flexible, and a sheath, with some kind of marking....... :eek:


Oh dear....

Oh no...


James

(P.S. Does that say what i think it does, or am i hallucinating again?) :confused:
 
...is what it says on the sheath!! SEAMOUNT KNIFE WORKS is the name Phil Wilson makes knives under.

"As the name SEAMOUNT implies I make knives for use in saltwater fishing (SEA), Big Game hunting (MOUNT), and also for kitchen use. Fillet knives are a natural niche for me because I am an avid saltwater fisherman...." Quote from Phil
 
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