Everyone:
The grind on the large filet "is" a #6 grind...It's a Model #6! The name of this grind is derived from the carving knife, i.e. Model #6. Also the #6-4 1/2" steak knife. Model #3's, especially 6" ones were forged and finished with the #6 blade shape and grind. No more!
Currently, besides the catalog models which contain some form or fashion of this grind (#22 and #10's for a couple of good examples), the optional grind can be had on:
* Model #7 (either in 4 1/2" or 5" blade lengths)
* Model #4-6"
* and don't forget the non-catalog "Denmark Special".
Hope this helps, Capt. Chris