[The Tourist]

I have a client, a very good client, who has decided he wants a top shelf fillet knife for Muskellunge, we simply refer to them as "muskies" locally. In truth, most fishermen call them, "Yikes, this thing has my arm!"

Just like hunting for big coastal bears, fishing for muskies implies that you are the prey. Sometimes, you might win. Sometimes.

Anyhoo, he wants a good fillet knife, not a 9-buck wheezer from Gander Mountain. Trouble is, it's my Dad who was the fisherman. The only thing I know about fish is where to find the zip-opening on a Mrs. Paul's box.

I've found Wustof and Messmeister. The nod so far is going to Messermeister.

Do we have some semi-pro fisherman members who know and use top end knives?

[TrapperReady]

No help here. My fishing knife is this bit of wood and metal I bought at a gas station in the UP about 15 years ago. I think it may have been a Chicago Cutlery knife originally, but the blade's been reground and the handle heavily sanded.

All I know is that it was $3, and the guy threw in a container of worms. It's sharp enough that I'm VERY careful reaching into my tacklebox (no sheath).

The Scheels around here has/had some higher-end filet knives that had multi-colored laminated wood handles. I don't know the maker, but I'd be happy to check for you.

Also, Knives of Alaska has some decent-looking filet knives.

http://www.knivesofalaska.com/fillet.aspx

[Skofnung]

http://ragweedforge.com/FinnishKnifeCatalog.html

I've not dealt with the fillet knife made by this particular company, but they look good, and the steel should be typical fine Scandinavian quality.

[sm]

I agree with Ragweed's offerings.

Rapela's are proven.

In Addition M2 steel, properly heat treated, works extremely well.
One knife ,actually a steak knife, is the Gerber MMMing made of M2
M2 "hard as woodpecker lips" will keep a very acute edge [8*-15* total for example] for a long time.

Others use 01, and 1095 carbon steels.
Heat treated properly, to again allow the very acute edge angles to remain sharp for longer periods.

Note:
Many of these are sharpened with two, even three "edges" along the blade length.
Tip is razor sharp, in order to get the "fliet migon" cut of meat.
A "little less sharp" for other cutting.
Even "less sharp" ( a little bit of tooth) near the tang to handle cutting bone.


M2, is what I would suggest in a custom made knife.


http://www.agrussell.com/knife_information/steel_guide/index.html
Scroll down to non-stainless.


My personal fish knives were 01, W2, and 1095 , that were custom made for me.

[sixgunner455]

Trapperready saidAll I know is that it was $3, and the guy threw in a container of worms. It's sharp enough that I'm VERY careful reaching into my tacklebox (no sheath).

If I were you, I would take a piece of cardboard 2 or 3 or 4 times as wide as the blade, and a bit longer than the blade, then fold it around the blade, and wrap it in packing tape or electrical tape or duct tape or something. Fast, cheap sheath that will protect your fingers and the edge on that blade.

[The Tourist]

Thanks, guys. I now have a place to start doing research. All the stuff looks good and tough. Now I have to impress my client.

[22-rimfire]

Electric knife works.

I have a walnut handled Schrade filet knife that I bought a couple years ago when they were going out of business. Very pretty filet knife. Sharp too. Problem is I've never used it.

[TrapperReady]

sixgunner - Sure, that would be the easy and smart thing to do. Then again, it's not a bad thing to be VERY careful when you reach into a tacklebox anyway. ;)

[auschip]

I have always used a Rapala. They come with a leather sheath (that doesn't do too bad as a strop), and they are sharp. They make some fancier versions in the $60 - $80 range, or the regular one is roughly $15-$19 dollars.

This is one of the fancy versions

http://www.mosquitocreek.com/images/RPWTCF7-300.jpg

[Rupestris]

If I were going to spend on a Fillet knife and wanted something that is a bit high end but will last a lifetime, I'd go with the Rapid River King Fillet.

154CM Stainless and a bit pricey but backed by a stelar group of guys, and a helluva heat treat. To the best of my knowledge, the owners of Rapid River are former Marbles employees that started RR when Marbles started shipping production to the far east.

http://www.rapidriverknifeworks.com/products/line.php
http://www.rapidriverknifeworks.com/products/king.php

For a budget knife, I'd get a Dexter-Russell. Darn good knives for the money.

[Fat_46]

Here is the one I suggest:
http://www.reedssports.com/Product/product.taf?_function=detail&_ID=3973

It has a few innovations you won't find on other filet knives, and the maker is a nice guy to boot.

[hso]

Microtech made one called the Marlin and it should be very rare and expensive.

http://www.outdoorpros.com/images/prod/5/Microtech-Knives-MT-FILS-rw-15481-6131.jpg

[JShirley]

I don't know if I would use these for muskie (http://www.musky.ca/ontario-record-muskie.jpg), but here's (http://www.cutleryscience.com/reviews/catcherman.html) another idea.

John

[The Tourist]

I don't know if I would use these for muskie

Just make sure the fish is dead first.

Believe it or not, some muskie fishermen actually carry a small wooden bat on their boats for defense when landing a big muskie. Swinging lumber on the water.

[hankdatank1362]

I prefer aluminum tuna bats myself, but to each their own.

Count me among the unwashed Rapala filet knife users. I have two, and one is older than I am.

[sm]

Fish Whacker [tm]

Yes, this was a real item sold, it was available in different sizes.
Wooden baseball bat, with a hole for a leather lanyard.

I had the smallest one, about 6-8" long.

Yes it worked on fish, as it did Johnson 9.9 outboard motors and Shakespeare trolling motors with two settings: forward and back up.

One uses this a Carburetor Adjusting Tool AKA hammer.

*smile*

John "needs" one of these small Fish Whackers...


Seriously, I bent an Aluminum base ball bat hitting a 47 pound catfish over the head to get him to "settle down".

We used chain saws to cut off the heads...the chain saw got "hung" on that hard headed sucker.

Using a big stick as a club, we knocked him out.
While someone worked on the chain saw, we just set to task doing fillets, and steaks.

One fella had his small camp axe....oh boy!
Sharp as could be and literally "shaving" fillets with it!

He was like a surgeon with that axe.
He was Veterinarian with some marine biology education.

Normally we used wooden baseball bats , just the old "Louisville Slugger", just decided to try these new fangled aluminum ones....it bent!

[The Tourist]

Yes, this was a real item sold, it was available in different sizes.

We sold them at Gander Mountain. I tried to google a picture, but I could not find one.

[sm]

Dang !
You are old if you remember these.

*whups*

[JShirley]

Actually, a fish club/whacker came immediately to my mind when you mentioned muskie. :)

I grew up in Mobile, Alabama, right on the Gulf Coast. Some stuff out there in deep water you don't want to play with.

Too much gun? No such thing....

Oh, hey, when I was down in Mobile last week, one of my big brothers showed me some pictures of cats the size of muskies they've been catching recently. :) Catfish are tough.

[CZ.22]

I like Scandinavian knives. The ones posted should work fine.
He could also find a custom maker.

As for clubbing fish, this is one place where one of those Cold Steel polymer bats might be handy. Don't have to worry about it warping, rusting, or bending.

[TimboKhan]

As for clubbing fish, this is one place where one of those Cold Steel polymer bats might be handy. Don't have to worry about it warping, rusting, or bending.

Good points, but I wonder if they float?

[sm]

One of these days you folks are going to pay attention to John and I.

20 ga single shot with slugs.
If the fish don't settle down after a slug, hit 'em with the darn single shot 20 ga club.

Rule 1 - Get the fish in.
Rule 2 - Get the fish settled down.
Rule 3 - Then worry about how to clean the darn thing.


*smile*

[Brian Dale]

Which one can you get the sharpest? Which will hold its edge?

I couldn't come up with my old copy of Ron Schara's Minnesota Fishing Guide, so I'll have to paraphrase the first part of what he wrote. I remember the last phrase:

'{Flexible blades, stainless steel and other things are nice to have, but...} a filet knife must be two things: sharp and sharp.'

From what I've read in your posts, Tourist, I believe that your client has come to the right man for the job, be ye fisherman or no.

West With The Night.]

Edited to add: I found the book....equip yourself with a decent filet knife. Decent means two things: sharp and sharp. Having a filet knife with a flexible blade and comfy handle is fine and dandy. But if the blade isn't sharp or won't hold an edge, you'd do a better job with a machete.
p. 21, Ron Schara's Minnesota Fishing Guide. Minneapolis, Waldman House Press, 1978.So it's what all of you guys here have been saying all along. No new information here; please carry on. :)

[22-rimfire]

Fish whacker; I have one in my truck all the time. It's essentially a short aluminum baseball bat. And yes, they are considered a weapon.

Hey Tourist, I see that Madison is preparing for flooding. Hope you are on high ground.

[Tom Krein]

In my opinion, my friend Phil Wilson makes the best custom, high performance fillet knives in existence!! Not only are the beautiful, but they are built to work.

Phil does a lot of deep sea fishing and gives his designs a good testing.

Here is a link to his web-site LINK (http://www.seamountknifeworks.com/gallery.htm) take a look and see what you think.

Not sure if he is currently taking orders, but I would see if I could get on his list and then cross my fingers and wait how ever long it took.

I have a beautiful stag handled hunting knife he made and it is a PERFORMER!!

Tom

[sm]

Mr. Krein,

I have handled a few of Phil Wilson's works, one being a Fillet knife.
Yes indeed, these are quite extraordinary.

Thank you for reminding us, and providing a link .

[Tom Krein]

Glad I could help. Phil makes some seriously nice hunting/fishing knives and is not only a nice guy, but a really SMART guy!

Tom

BTW... Mr. Krein is my dad! :D

[The Tourist]

I showed this thread to my client/friend and he is researching some of the info and pictures. Later that night we did discuss some of the features and proper lengths of these knives.

There is a world of info and choices, aren't there?

[JShirley]

It might not be amiss to point out that Tom Krein's knives are great. In addition to making good stuff, such as the nice fillet knives here (http://kreinknives.net/filletknives-t.jpg), I can vouch for Tom's kindness to poor service members.

And he makes a darn good sheath, as well.

John

[Pontif]

Hey Tourist,

Hitachi makes a steel called ZDP 189. It is labeled stainless, has the somewhat extrordinary property of being able to be heat treated to a whopping 67 and NOT become brittle (or at least this is what all the literature that I have read indicates).

I still would not use this steel for a large chopper, but for a fillet blade 189 may be one exceptional choice for a HARD HARD use fillet knife. I am certain that the blade will maintain an edge. Everything that I have read indicates that. Also, the RC, coupled with Cryo treatment will allow blade to retain the edge for prolonged periods of time.

William Henry knives uses this steel as a core material in its ultra high end knives. Might want to check with them.

If I could find the steel, I would be on it like "zap!"

Good luck.

Pontif

[The Tourist]

Hey Tourist, Hitachi makes a steel called ZDP 189. It is labeled stainless, has the somewhat extrordinary property of being able to be heat treated to a whopping 67 and NOT become brittle

You are quite correct, thanks for mentioning that.

I had two of the former Spyderco Calypso Jr. knives with the older maroon handles. They were a laminate clad with 420CJ stainless. While being a great breakthrough, my company spies inform me they were expensive to make and only 600 were produced.

The knife in a differing format is once again available.

(Pontif, you put your finger directly on this new age of cutlery and metallurgy. I have reached the saturation point where I cannot stuff down enough knowledge. This is the problem here. By hook or crook, I have decided by default to not ernestly participate in the study of knives suitable for watercraft and fishing. I have owned only one Spyderco knife made from H1. I have never owned a MercWorx knife. I have only handled one real-deal Rob Simonich, and that one after his death. Keep writing.)

[JShirley]

Yeah, ZDP 189 (http://www.williamhenryknives.com/press-awards/articles/ZDP.pdf) is supposed to be incredible stuff. Spyderco is making versions of several of their knives in it. They are considerably more expensive, but that's to be expected.

J

[Tom Krein]

ZDP-189 is a great steel.

I have several knives using it, BUT... I don't think it would be a good choice for a fillet knife. You could make a stiff fillet out of it, but I wouldn't want it to flex any. I think it would be a little too brittle.

I actually prefer a stiff fillet knife, but many don't...

It is also VERY difficult to get! I have heard it can only be sold in Japan. In the past I have purchased steel for an individual in Japan. It is also VERY expensive!

Tom

[kayl]

I'm pretty sure that Benchmade has some nice fillet knives that run $40ish or so...

[sm]

Re: Rapela.

What steel are these fillet knives made of?

[The Tourist]

My client has decided on buying three Veffs from me. While not that expensive, they were designed by a knife sharpener, and have an ergo handle. A great feature for processing an entire bucket of pan fish without it costing you movement in your wrist.

My supplier says they are all gone. You might try your favorite broker or B&M store, but I'll post pics of the polished work.

Thanks everyone for the great ideas. We researched them until I was sick at looking at fish knives.

[JohnBT]

Steve, all I've ever seen about them simply says Swedish stainless steel. Well, one ad did say Scandinavian stainless.

My Rapala is 30+ years old, but I only use it for filleting, skinning, etc. It takes a sharp knife to cleanly skin a 17# bluefish (or fillet and skin small spot and croaker.) The heavy bone cutting & chopping is done with a 6" Case XX sheath knife.

The watermen I know all use white plastic handled fish knives, but they cut a lot of fish day in and day out and sharpen the blades down to nothing pretty quickly. Their discards make great knives for the hobby fisherman.

John

[sm]

John,

Thanks.
All I know is the Rapela is proven.

Those white knives I would be curious what they are, my gut says carbon 1095.
Over the years, I have heard so many fisherman share how they used 1095, sharpened with a file, or a coarse stone, to cut fish, and rope - fast.

They go through knives pretty fast, as the shifts are long, or they are out to sea for a long time.

The used ones are spoken for, as folks re use the steel to make carving and whittling knives, and other small tools.

Pretty neat.

[cracked butt]

The Rapala/Normark is probably the perfect fillet knife. I have one that I have probably filleted thousands of fish with. The only thing that could be better is a sticky rubbery grip- mine has the birch grip which gets a bit slippery with fish slime, but the shape of the handle helps immensely.

[moojpg2]

When it comes to fillet knives the only thing one needs to know is dexter russel, their knives are used on more charter boats and by professional fisherman than any other that i have seen, my dad has a bunch that he used to use when he had his own charter boat out of point judith, RI, they will take a scary sharp edge, they're carbon steel, have just the right flex, and they are not very expensive, usually between $10-25 depending on the model so i usually keep a couple different styles in my tackle bag

btw, they're made very near by me, right in southbridge, ma http://www.dexter-russell.com/Processing_Prod_Display.asp?Proc=S&index=pro_id

[JohnBT]

I couldn't remember that name to save me. I had to call somebody. Same knives here, D-R Sani-Safe knives...

www.twinsupply.com/products.asp?cat=897

[sm]

moojpg2,

Dexter makes a great product line, no doubt!
I am in the South, and it is funny how product lines get attached to locations around the country.

There is a lot of similarity in the offerings of Dexter and Old Hickory, in some patterns, like the wood handled series.
Where I am is, ranch, and farm country, so Old Hickory gets the nod.
Fishing areas around the country gets the Dexter.

John,
Thanks for finding out that information, I appreciate it.

I have used Dexters, down in FL and even in Jamaica.
Dexter still makes a yellow handled "net knife", pretty nifty knife, and works well on cutting rope, not too shabby when there is a beach party in Jamaica, and using for Jerk Chicken, Jerk Pork, and Red Stripe beer.

[Tom Krein]

Take a look at the Vicotinox fillet knife... they are pretty nice at the lower price end.

Tom