Bird and Trout (Fillet/Boner) with Osage Orange

Product Description for Bird and Trout (Fillet/Boner) with Osage Orange

Maker: Gabriel Mabry (Doberman Forge) (click to see more by this maker)
Item num: 104308
*** This is handmade and one-of-a-kind ***
Blade length: 4.30 in.
Cutting edge length: 4.25 in.
Total length: 8.90 in.
Blade height (at heel): 0.66 in.
Blade thickness (near bolster): 0.06 in.
Blade thickness (at midpoint): 0.04 in.
Blade thickness (near tip): 0.02 in.
Item weight: 2.40 oz.
Shipment weight: 4 oz.
Blade: Antiqued 80CrV2 carbon steel
Handle: Osage orange set on a full tang
Sheath: Pouch style leather sheath
Description: This custom bird and trout fillet knife was made by Gabriel Mabry (Doberman Forge) of Albemarle, North Carolina. Gabriel has a wide variety of skills from his background as a USMC marine, professional chef, restaurant owner, and certifed welder. He uses these skills to make knives that will serve their owners for a lifetime just like his loyal family pet that his forge is named after! Gabriel also became a Forged in Fire champion in the September 15, 2017 episode of the acclaimed TV series!
This high performance bird & trout is sure to become a 'goto' knife -- both in the kitchen and when out fishing and hunting. This beautiful knife is the right tool for two key tasks — boning and filleting. When boning, the narrow, sharp blade gets in close to the bone, making it easy to separate meat from bone. The extremely sharp edge even cuts through fibrous material with ease. It’s perfect for trimming the silverskin from a tenderloin or even making your own cutlets. The narrow blade reduces drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's 4-1/4 inch length is just right to glide through the body of the fish, quickly removing bones and skin. The stiff knife makes it easy to keep track of the tip even when slicing through meats.
The blade is high performing 80CrV2 carbon steel. 80CrV2 carbon steel maintains a long lasting cutting edge while also having a high chip resistance. Because this knife is made from carbon steel, it needs to be oiled and dried before being put away. We recommend using camellia oil to oil the blade and tang. An antique finish provides limited rust resistance and gives the blade an already worn in look expected from carbon steel knives.
The handle is made from osage orange (Maclura pomifera) set on a full tang for strength and durability. The hand domed scales are extremely comfortable and are carved to accomadate a pinch grip. Like other knives, this knife should not be put in the dishwasher.
To keep the knife close at hand while out in the field, a pouch style leather sheath is included.

Availability: Not currently available