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What is the best high quality fillet knife for large tuna? I did a search on the forum and the only thing I found was James Howell's recommendation for a 11" Forschner. The only two Forschner fillet knives I found were 6" and 8". The pros at Captain Elliot's were using a black handled knife that I did not recognize and I don't think I ever saw them stop to sharpen them (something other than the typical white handled Dexter-Russel).

I have the usual low-end 7" Rapala and 9" American Angler but they just don't cut it (bad pun intended). The blade of the American Angler is terrible and dulls almost instantly. The Rapala keeps an edge a little longer but still requires a sharpening after each fish and I find the 7" blade is just too short for even a small blackfin.

I would like to keep the cost in the $100 range (or below) if possible but willing to spend more if there is a significant improvement in quality.

Thanks.

Julian
 

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I dont know about Fish Knives, but I have a Kabar knife that I can Skin and Quarter 3-4 frozen deer before I have to straighten the edge back up on it.

Using an old Barber's leather will keep a knife sharper than anything else.


I would also suggest honing the blade sharpening technique, I use a Lansky knife sharpener for all of my hunting knives.


Oh, and when my neighbor and I cut up our Tuna, we used one of those electric filet knives to quarter them, and then I used my small caping knife to remove the skin and to slice the steaks.
 

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BTW, my caping knife and cleaver are made by Knives of Alaska and are also very nice, the caping knife will hold an edge for a long time, almost as long as my Kabar

www.knivesofalaska.com
 

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The Jammer
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Forschner makes one called the cimeter in 10", 12" and 14". They are fantastic for big tuna. Black handles. Dexter russell makes a similar blade, and is comparable. They are stiffer than a filet knife and have a large curve to them.

THE JAMMER
 

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Hey Julian...

I have a Cutco filet knife on order...seems like a high quality knife. I should get it in about 10 days. I'll let you know how that knife turns out. I do know that they are extremely sharp and they stay sharp.
 

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jt2hunt said:
Cutco Cutlery. Order a carving knife with the straight edge. This is a great filet knife.
Interesting. I might do that. Their knifes are super sharp and I am glad to still have all my fingers. My only disappointment with Cutco was their filet knife. I feel it is not up to their standard quality and dulls quickly. I will send it back to them to see if they will sharpen it.
 

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jcturnerjr said:
...I found was James Howell's recommendation for a 11" Forschner. The only two Forschner fillet knives I found were 6" and 8".

I would like to keep the cost in the $100 range (or below) if possible but willing to spend more if there is a significant improvement in quality.

Thanks.

Julian
Look up Forschner breaking knives, or better yet click here, http://www.knifecenter.com/kc_new/store_detail.html?s=VN40538 , I carry 2 on my boat. There is also a man at almost every fishing show that sells knives, he has them and also has sheaths for them. I have yet to put a stone on either of them and have cleaned 100+ fish with each, just touch them on a steel a couple of times and go. Great for all large fish.

Victor
 

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LIVE A GOOD LIFE!!
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Forschner 10" or 12". You can buy them at Capt. Elliott's. I have filleted down there for about 12 years and I still use the same knife that I bought then. I keep them sharp with a Lansky 5 stone sharpner(Everyday)
 

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jasonglenn said:
Forschner 10" or 12". You can buy them at Capt. Elliott's. I have filleted down there for about 12 years and I still use the same knife that I bought then. I keep them sharp with a Lansky 5 stone sharpner(Everyday)
Ditto but I use a Baldor motor and paper wheels to get a razors edge.
 

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Bellyup said:
Interesting. I might do that. Their knifes are super sharp and I am glad to still have all my fingers. My only disappointment with Cutco was their filet knife. I feel it is not up to their standard quality and dulls quickly. I will send it back to them to see if they will sharpen it.
I had the exact same experience with my cutco fillet knife....

has anyone tried taking the knnife to a regular knife dealer/sharpener guy to have a cutco sharpened?

it's a bit of a pain in the ***** to ship off a knife every time you need it sharpened
 

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Go to a restarunat supply store and thay have a full assortment of commercial filet knifes

In Houston, there is 2 I know of

#1 @ I-10 and Heights Blvd

#2 on Chimenny Rock South of 59
 

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I do not use a big fillet knife. On big fish, and all tuna, I first cut along the lateral line of the fish, towards the backbone, straight down. Then I cut of each side of the fillet toward the backbone, kinda like removing the backstrap on a deer. I end up with two fillets rather than one large, but get a lot more meat. The backbone of tuna and larger fish is thick, so if you fillet against it in the traditional manner, you leave a lot of meat. I then skin the two fillets, turn fish over and repeat.

The knife I use is a about 6" used commerial knife I buy at the fishing/hunting shows from the knife shops. They are commercial meat processing knifes that have been sharpened down to a narrow blade and they are discarded. They work great as fillet knifes, are easily sharpened, and keep a great edge. Plus they cost usually $2-4, if you bargin or buy several they are even less. They usually have a huge selection, from 4" up to 12" blades.
 

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We stock the 10" and 12" Forschner cimeters in both black or wood handles, also have Russel Harrington/Dexter in stock.Prices from $25 to $55. Food Equipment Specialists 10460 S. Sam Houston Pkway W. 713 9888700
 

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Discussion Starter #19
Thanks for all the great information. I will probably go with the Forschner cimitars and see how that works for me.

I like my blades to be REALLY sharp so have at least a half dozen different sharpening systems that I use for different purposes (i.e., Tri-hone, Lansky, Diamond pocket hone, etc.). If I can't fillet the ink off the top of a business card (at least with my good steel), it ain't sharp enough :biggrin: For those that have never seen someone do that, you need to catch the Angel Sword documentary that airs on PBS sometimes. It shows the end-to-end process of knifemaking and has some demos of blades that are both incredibly sharp and tough. In the past I have seen Master Daniel do some absolutely unbelievable things with his blades (i.e, pound a pen-knife through a $10 roll of quarters with a hammer and it still be so sharp you could shave with it). Unfortunately, I have never seen Angel Sword make a fillet knife (and not sure I could afford it if they did) :(

Julian
 

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The cutco "fisherman's solution" is a good knife for occasional use. However, all cutco knives with a straight edge can be sharpened with any type of knife sharpener.

Order the "carving knife" with a straight edge and not the double dd edge. It is and excellent fillet knife and one can sharpen it because it is a straight edge.

pm if you have any questions.
 
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