Fillet Knives: Let's talk and compare

J

JD Spydo

Joined
Nov 20, 2004
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I've never done a thread on "Fillet Knives" before. But I do want to know which ones are the best on a production level and even who makes great custom models.

My personal favorite and I've used 3 variants of it is the sadly discontinued Spyderco Catcherman. Especially the fully serrated model is a dream to work with. This past year I've used the hell out of that blade. Along with a partially serrated model. The Catcherman was a classic among classics in my opinion. Not to mention it is a folding fillet knife. Also their MBS-26 blade steel model cuts like a laser. Now I've heard that Benchmade's newest, folding fillet knife is a really good choice.

But I've got other Fillet Knives I use a lot processing veggies and dressing and filleting fish of all things :D. I picked up a cheapie from a garage sale last summer that has surprised the hell out me. It is a "United Cutlery" Outdoor Series model and I think it has 440C or 420HC from what I've been told. I invested $2 in that knife>> But I've been very satisified from the results I've gotten with it.

I got to test drive one made by "Knives Of Alaska" that I was really impressed with. I only got to use it on one fish but that blade was a cutter to be sure.

OK let's compare notes and have a discussion on the good quality Fillet Knives that can be obtained. And where can I get another fully serrated AUS-8 Catcherman model?? But you all tell us what your favorite fillet knife is and what blade steel it has. I want to learn about this sector so let's chat about the good ones past and present>> production & custom Let's talk about fillet knives>> I look forward to your replies :)
 
I always wanted to try one of these Mora fillet knives out.


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I do custom work, and this is my best seller.

14 inches overall, CPM154 blade HT and cryo to finish at RC60, full distal taper. Would be a medium flex blade.


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I have one from Leach Lake Knives that is pretty nice. The developer/knifemaker employs an upswepped tip with the back of the tip sharpened. He uses that feature to punch through the abrasive scales and cut the skin from the inside out. The actual main cutting edge of the knife is used only for slicing the soft flesh off the skeleton---it never guts dulled going through the abrasive outside of the scales.

I have a custom fillet knife made by Bill Waldrup of Federal Way, WA. It is 440C with ivory micarta scales, mosaic pins, fileworked tang, stainless bolsters, and lanyard hole. The tail end of the tang has a scoop to aid in gutting small fish and clearing the vein along the spine of larger fish.

DancesWithKnives
 
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I purchased a set of fillets from knives of alaska for my dad and he has used them a decent amount and he really really likes them. he said they were the best fillets hes handled or used. He also said that he gets alot of complements from people who he shows them to. i believe they are Aus 8. the set of 3 was a pretty good deal. i liked that they were aus 8 because it makes them really really easy to sharpen which is good for him because he is not very patient with the stones.

-Alex
 
Favorites? (marked with red dot, in order L to R)

Dexter Russell V-Lo
Dexter Russell Sani-Safe
Knives of Alaska Coho
Knives of Alaska Grayling
Rapala Soft Grip


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Guyon said:
Favorites? (marked with red dot, in order L to R)

Dexter Russell V-Lo
Dexter Russell Sani-Safe
Knives of Alaska Coho
Knives of Alaska Grayling
Rapala Soft Grip
Click to expand...

Wow Guyon that is one hell of a collection of very impressive fillet knives!! I see you got a Spyderco Catcherman too my friend :D:thumbup:

Those KNIVES of ALASKA fillet knives may be the neatest looking production design I've ever seen. I believe it was that Grayling model that I got to borrow from a guy I worked with once. I sharpened a blade recently for a guy made by KOA and let me tell you it was like sharpening one of Bob Dozier's custom D-2 blades. Those folks really know how to heat treat I'm telling you.

The old Rapala blades have been around for a long time. My dad used to have one in his tackle box.

That is an impressive line up. I don't think I've ever seen that big of a fillet knife collection before. But then again that's one reason I started this thread is because you don't see the forums talking very much about this very necessary outdoor blade. I truly think that folding models will be the ones getting the most use in the future. There also seems to be a common thread concerning blade steels in fillet knives. There seem to be a lot of them with 440C and AUS-8. Great collection Sir!!
 
So far on a production level I think Knives of Alaska seems to be leading the way in the fillet knife sector. Only because Spyderco isn't currently making a fillet knife :D

But I have heard that the folding fillet knife that Benchmade currently offers with 440C blade steel is a really good one. I wish someone who owns and used that model would chime in.

Now Buck used to have a good fillet knife once upon a time. I honestly don't know if they currently offer one or not.

I've also heard that Queen STeel had a really nice one that they just put on the market in the past year or so.

Also I'm wonder if there is any knife company out there ( custom or production) that specializes in fillet knives. Great posts so far guys :)
 
The KOA fillets are good knives. I use mine all the time.

But IMHO, Dexter Russell rules the roost as far as a functional, quality knife. There's a reason you find them on so many charter boats. It's not price; there are cheaper knives to be had. It's because of function.

That V-Lo is an extremely ergonomic knife that combines feel and function.
 
Doh! I wish I had the foresight to have taken a picture of it...
My uncle, an avid fisherman and hunter, had his fillet knife out on the recent opening weekend of deer season. It was one of those old Rapala/Marttiini (rightmost in Guyon's photos) knives, but you wouldn't ever know it. The blade was easily a half an inch shorter than new and close to half the width. The factory handle had fallen off and been replaced with a semi-transparent blob of melted plastic. He reckons he has cleaned over 20,000 fish with it and that weekend it worked overtime cutting onions and field dressing/processing 4 hogs. It's funny how a lifetime of love can look so similar to abuse and neglect. :)


Anywho, I've never had experience with anything but the Rapalas.
I currently use one of the Soft Grips (Guyon's last red dot) and don't have a complaint in the world. Huge comfort/safety upgrade from my old Rapala/Marttiini.
 
JD,

There's a custom knifemaker who has a table at the Knife Expo in Pasadena every year. He's an avid saltwater fisherman and about 80% of the stuff on his table is for fishing. I know where his table is located but I'm embarrassed that I can't remember his name because I have a really nice set of chopsticks he made for sushi.

DancesWithKnives
 
Wow! I would think that 154 CM would maybe be too stout for a fillet knife. But I sure would like to try that one out.

I'm surprised that with all the Benchmade fans that no one has commented on that folding fillet knife of theirs.

Does anyone know whether or not Fallkniven makes a fillet knife?

I would bet that many of the Scandinavian knife companies would make great fillet knives. Rapala and Mora of course is well represented so I was wondering if maybe Frost or one of the other companies from that part of the globe make a good one.

Great pics and posts so far guys. I'm really impressed. But I still like my old Spyderco Catcherman model :D
 
JD Spydo said:
I'm surprised that with all the Benchmade fans that no one has commented on that folding fillet knife of theirs.
Click to expand...

I've almost bought that one a few times. I would like to hear some comments myself. :thumbup:
 
Guyon said:
I've almost bought that one a few times. I would like to hear some comments myself. :thumbup:
Click to expand...
I'll third that. :p

I'm sure it's fine, but I could never find much information on that locking mechanism. Left solely to my imagination, the most logical setup I could think of would be the sliding "tail" wedging itself into a cutout in the blade... and I'm not so sure I'd be willing to bet my fingers on a design like that.

Well, that and the thought of trying to clean a folder after a dozen or so fish.
Rivets... bleh! :barf:
 
My personal favorite (which I don't have a picture of) is a Dozier fillet knife. Gotta get pics of it.

Doc
 
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