Been a bit quiet lately so I decided to add a Fillet Knife thread to the BMK Forum. If you haven't had the chance to see and feel one of the BMK fillet knives, well you're just missing something. I've been testing one, a 6" micarta handled fillet around the kitchen for 3 years now. It's getting some really nice patina and still razor sharp. The thin blade and convex grind can't be beat. The second knife just found its way to me this week and it's a beauty dressed with an artifact fossil handle. Both of these knives are about 2011 or so vintage and have Mosher sheathes. Jack's sheathes were solid construction, rivets common, and simple patterns; all classic designs.
Hope you enjoy and let's see more examples if you have them. I spoke with James this year at Blade about a thin flex filet; it's doable and will be done.

Not my pics but nonetheless extremely well done. This artifact fossil is exceptional and molds to your hand.

Here's one that I can pretty much guarantee will never be duplicated. The blade found the handle as in many cases. This was a long thin artifact fossil net weight that was deemed not much good for anything till I asked James to put a long 11" fillet blade on it, Bravo!

Great looking knives Warren.

Warren,
They are not filet knives until you filet with them....

:-)Rocky

Nice Rocky. Forgot you had that one.

Nice Rocky.

That fish gave his all for the photo!

although there was a modicum of resistance from the shop about handle size...it fits the task at/in hand to perfection...for bream, and bass, it's all a fellow could ask for!!
Wish I had a chance to use it more often!!!
:-)Rocky

That is a cool fillet Rocky, NO DOUBT!

Rocky,

Here you go buddy from today's trip on Lake Ontario. Took care of this King Salmon with one of my Behring Made Fillet blades.

Perfect!! I can almost taste it.

Pap

Damn good too Pap. Next trip Im bringing limes and Vidalia onions. Oh yeah.

Well done WP!

Next time you catch a big one, cut up just below the vent and bleed it. There is a major artery there. The meat will be much better tasting.

Pap

Next time you catch a big one, cut up just below the vent and bleed it. There is a major artery there. The meat will be much better tasting.

Pap

cream cheese and capers!!
now that's using a filet knife!!!

:-)Rocky

Thanks guys.

Well done Warren; looked like a great & successful trip!

Tom Flynn

Thanks Tom. Just fired up the smoker.

All of these pics. are great Warren......smoke 'em if 'ya got 'em! Thanks.

Thanks Duke, it's been a busy few days.

Wish we could trade.....I'm eyeball deep in tuna.
But I prefer Salmon!
Funny how you mentioned getting a new Filet done.
Talked to James last week about one, Cleaning Snapper & Tuna on the weekend of the 30th.
Weird how a 25 pound snapper is harder to clean than 100 plus pound tuna with a 7-8 inch filet knife.
Snapper is a tall filet a 9 inch blade would have made the job easier.

These large kings get wide too. The long blade is the ticket. Capt. Paul has a long knife and it was a breeze.

Length?

9"