Classic western fillet knives are designed to easily and efficiently fillet small to medium sized fish. The thin profile and shape of the blade allows for precise maneuverability around the skeleton. Regular boning knives, while having a thinner blade than most other kitchen knives, aren't as thin as fillet knife blades, and are not as flexible. The blade is made long and flexible with a sharp point for easy penetration while removing skin.
The Doberman Forge 52100 Fillet Knife is a classic rendition of this knife. It has been fashioned from 52100 steel that is hardened to about 61-62 HRC. The knife is a mono steel construction (not laminated) with a beautifully formed integral bolster. 52100 steel is a favorite among US knife makers as it holds an edge well, is easy to sharpen, and is very tough. Its only real downside is that it can rust if not cared for correctly. The swooping blade and bolster are mated to a full tang western handle that is made from stabilized buckeye burl and attached with two brass pins. The complete package is a work of blacksmithing and handle making art.
We are thrilled to be able to include these fine knives from Doberman Forge in our catalog and we look forward to more interesting and very unique knives from the talented hands and mind of Gabe Mabry.
Brand: Doberman Forge
Bladesmith: Gabe Mabry
Location: Albemarle, North Carolina
Construction: Mono Steel
Steel Type: 52100
Handle: Western Custom Stabilized Buckeye Burl
Type: Fillet Knife
Edge Length: 185mm
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