Trout Fillet Knife
A great fillet knife. Model FK-02 has a fitted style handle for a better grip with slippery hands.I have cleaned and filleted: large striped bass, red drum, speckled trout, and salmon with the trout knife. I find it is more than sufficient for all inland/coastal fish. The trout fillet knife is the most popular knife I make as well as my personal favorite. Thin, curved blades cut better than straight blades. This is a 6 1/2 inch fillet knife, made from 440C stainless steel with a form fitted wood handle. The handle is tapered from the butt to the blade for a comfortable non-slip grip. The wood has been sealed and waxed with a clear water proof finish. It is an11 inch overall upswept fillet knife with a strong flexible 1/16 in. thick, 440C stainless steel blade. Currently I have knives with Brazilian Cherry and Black Walnut handles. Other woods are available on request. The knife comes with a premium 8-9 oz weight leather sheath.
Care of Knife
Your knife will last a lifetime if properly cared for. Here are some guidelines for care and maintenance.
- Always wipe and dry your knife after use.
- Store your knife in a block or sheath for safety.
- Wash with warm soapy water, rinse and dry.
- Like all fine knives, do not put in a dishwasher.
- Do not place your knife in an oven and avoid high heat. This can weaken the structure of the steel.
- Do not strike the knife with another metal object.
- Avoid dropping your knife on to hard surfaces such as sinks, concrete or tile floors.
- Sharpen your knife with an oil or water stone and hone with a strop for razor sharpness.
The handle of your knife is made of a naturally dense and oily wood. It is very durable, but not indestructible. Do not subject the handle to excessive heat, direct flame, acidic or caustic solutions or long-term submersion in liquid. Once a year rub the handle with a light coat of paste wax to preserve the finish.