Posted By: HPHH
1 people found this review helpfulThis knife seriously does everything. I have had it for a while now and it performs admirably in all applications. This is now my go-to fishing knife. Obviously, my applications are not what the knife is meant for, but it's great. Cuts monofilament lines, works for ike jime fish-killing in a pinch, is stout enough to cut through the spines of medium-sized fish while you smack on the spine with your hand or something to hack through, yet is thin enough to be able to mince herbs and veggies afterward and cut delicate fish fillets with no tearing.
I forced a patina on mine with ketchup and have taken it to sea a number of times. At peak usage, I was able to use it to kill (by piercing the skull and brain) well over a dozen captured fish in one session, cut line and several pounds of bait, and fillet and clean those same with with the edge remaining keen enough to cut tomatoes for salsa and mince various herbs for a fish stew, all without any sharpening for at least a week and without much care on a small dinghy baking in the sun. Rinsing with seawater was about the best care it got while on the boat.
The edge retention is great. I can tell the steel is well-treated. This is an easy blade to sharpen, you just need to beware of the reactivity of the naked steel if you don't have a patina. This is also a warikomi cladding rather than sanmai, so this knife will not last as long if you heavily and continuously sharpen it down to the bone, but you're not likely to need to do that.
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