Some recent work I finished up!

[Taz]

Getting some shop time in finally! Didn't get to redo my heat treat oven, but I've been working on some knives!

Small tuna poker in Blue Ameragrip:


Gotta do another in Grey because the customer dropped it off the boat...yikes!

Next up is a FBBO RT in Magnacut, 3" tip to plunge blade, 7.5" OAL with Carbon Fiber/Copper Fleck Marble handle, orange liners, Mosaic pins and copper lanyard tube:




Did a small magnacut 3" drop point, around 7 5/8" OAL, but in a hidden tang with a slightly longer handle. Black G10 guard, Orange G10 liners/spacer, black micarta Frame and black/green linen Micarta handles. I fully rounded out the spine on this one and the small ricasso is fully rounded, too.



4" Nitro V drop point, handles are Black and OD Green Ameragrip, orange G10 spacer/liners and orange pins, stainless lanyard tube:



This was based off of my 4" drop point model, but I did a slightly different handle and narrowed the whole knife down. The original ones felt a bit too wide with too much belly up front; this is the 3rd narrower version and it feels a bit better in the hand.



The segmented handles look cool, but can be a PITA to line everything up!

 

[MissesMeow]

Very nice stuff! I’ve definitely never seen a tuna poker before. Is it exactly what it sounds like? Like, is it for killin’ tuna?

 

[Taz]

It's for bleeding tuna out quickly. Under the pectoral fins are some of a major blood vessels, so if you cut those, they bleed out quick. They are fairly close to the skin, so the blades don't need to be long to hit them. Tuna Drop Blood Knives are what they are called in Japan. Bleeding them out quick makes the meat higher quality and less blood line to cut out. These little stubby blades are a bit easier than a regular fillet knife and won't go too far into the meat. I've done a few variations of these over the years and am working to simplify it a bit more hopefully to make them quicker and a bit less expensive. The double edge allows you to wiggle the blade back and forth a bit in case you are a bit off. I may try an angled straight edge blade again, would be much simpler to grind!

I did a Tuna Shank version a few years ago. Dowel wood handle, threaded Archery broadhead insert in the dowel, and the oval guard epoxied to the top of the dowel. You could use any broadhead you wanted, so the blades were replaceable, too.

 

[SharpBits]

Love them all, but those last two

 

[jfk1110]

Getting some shop time in finally! Didn't get to redo my heat treat oven, but I've been working on some knives!

Small tuna poker in Blue Ameragrip:
View attachment 2941205

Gotta do another in Grey because the customer dropped it off the boat...yikes!

Next up is a FBBO RT in Magnacut, 3" tip to plunge blade, 7.5" OAL with Carbon Fiber/Copper Fleck Marble handle, orange liners, Mosaic pins and copper lanyard tube:
View attachment 2941208
View attachment 2941207
View attachment 2941206

Did a small magnacut 3" drop point, around 7 5/8" OAL, but in a hidden tang with a slightly longer handle. Black G10 guard, Orange G10 liners/spacer, black micarta Frame and black/green linen Micarta handles. I fully rounded out the spine on this one and the small ricasso is fully rounded, too.
View attachment 2941201


4" Nitro V drop point, handles are Black and OD Green Ameragrip, orange G10 spacer/liners and orange pins, stainless lanyard tube:

View attachment 2941202

This was based off of my 4" drop point model, but I did a slightly different handle and narrowed the whole knife down. The original ones felt a bit too wide with too much belly up front; this is the 3rd narrower version and it feels a bit better in the hand.

View attachment 2941204

The segmented handles look cool, but can be a PITA to line everything up!
View attachment 2941203

Great job.....

 

[MissesMeow]

It's for bleeding tuna out quickly. Under the pectoral fins are some of a major blood vessels, so if you cut those, they bleed out quick. They are fairly close to the skin, so the blades don't need to be long to hit them. Tuna Drop Blood Knives are what they are called in Japan. Bleeding them out quick makes the meat higher quality and less blood line to cut out. These little stubby blades are a bit easier than a regular fillet knife and won't go too far into the meat. I've done a few variations of these over the years and am working to simplify it a bit more hopefully to make them quicker and a bit less expensive. The double edge allows you to wiggle the blade back and forth a bit in case you are a bit off. I may try an angled straight edge blade again, would be much simpler to grind!

I did a Tuna Shank version a few years ago. Dowel wood handle, threaded Archery broadhead insert in the dowel, and the oval guard epoxied to the top of the dowel. You could use any broadhead you wanted, so the blades were replaceable, too.

Thanks so much for that explanation! I love learning about special-purpose knives.