- Flexibility, sharpness, perfect balance, and made in the U.S.A.
- Sure-fire handle grip, orange in color: It’s easy to find!
- A lifetime guarantee promotes how good it is before purchase.
By Forrest Fisher
A newbie in my gear room would definitely notice that I like to collect knives. Each is handsome, and they can all cut bread, but they each have a purpose. Some of them are fixed-blade, some are folding knives, and there are specialty knives.
That’s where my new fillet knife set from the Knives of Alaska came in last week. While there are knives all over the room, the Knives of Alaska set stands out for good reason: these knives have a hunter-orange handle. You can’t use what you can’t find, and it seems like when I have tasty fish to clean, lots of them, I can never find my fillet knife. Problem solved! And the color thing also keeps it out of my sock drawer (my better half places things with destination unknown in my sock drawer).
Above that, these knives are not ordinary. A good fillet knife needs to be flexible and sharp, it needs to maintain sharpness, and it needs to fit right in your hand. While we are all different, we can’t be very good at the job without all these virtues. All that considered, lastly, my best fillet knives exhibit a balance between the blade and the handle to link and sync my brain to program how my wrist and hand work together. Of course, the best fillet knife for the job at hand also depends on the size of the fish, and that’s why having fillet knives of different sizes matters for good reason. Precise cutting is no accident.
The Coho Fillet Knife at 13 inches overall with an 8-1/2 inch blade. It’s 3 inches longer than its smaller fillet knife cousin, the Steelheader, which offers a 5-3/4 inch blade. Both knives are ground with an 18-20 degree blade bevel. Having the two-knife set allows for medium and larger-sized fish filleting with little effort. A nylon sheath is included. Both knives have a comfortable sure-grip and a layered polymer handle to assure a positive hand-hold. I especially like that. Click the picture below to visit the store.
On the technical side, these fillet knives are made from high-hardness steel (440C). That means they hold an edge because this blade material retains its hardness quality for a long time. I fish in freshwater and saltwater, so I need the sharpness retention quality to assure perfect fillets for the table. The high chromium content means high corrosion resistance. While this steel is hard and corrosion resistant, the manner in which Knives of Alaska manufactures these, provides the best of all worlds. In short, the balance of blade material properties makes it relatively easy to sharpen. How can you beat that? You can’t.
The Coho Knife is sold retail for under $100, while the Steelheader sells for under $90; the sheaths are extra. The two-knife set includes a sheath that will hold both knives, and it sells for $189.99.
Knives of Alaska has become well known for their durable construction, sharp blades, and ergonomic designs. They cater to the specific needs of hunters and outdoor enthusiasts. If you value performance, durability, functionality, and affordability, do yourself a favor, and check them out. Click on the picture below.
