“Kermode” 6 Inch Fillet Knife

Update – I used this to process 3 medium size does this month. One word. WOW! I’ve been using name brand fillet knives to bone out deer for several years now. A 4″ and 6″ blade won’t quite make it through a deer without needing to be touched up. This single 6″ blade made it all the way through a deer and was still able to shave hair (barely). Its pretty easy to put a hair whittling edge on them with a fine ceramic stone, and they hold that edge VERY well. Whether I was cutting the silver skin off the back straps, cutting 3″ thick chunks of backstrap into jerky, or boning out and chunking up a pork but to add some fat content to the burger, that sharp edge and thin blade was like a hot knife through warm butter. After every deer, it only took 6-8 light strokes on a fine ceramic stone to bring the edge back to hair whittling sharp. The handle is very ergonomic, and easy to maintain control of when wet (or bloody), but its also very easy to clean. I would wipe it down with a bleach wipe before taking a break to get another quarter out, and that was all it took. Something worth noting is the back of the spine. On all of my fillet, boning, and butcher knives the back edge of the spine makes a sharp corner. Nice for using with a fire steel, not so nice on your hands when actually using the knife as a cutting tool. On this knife, that back edge has been rounded/buffed making it very comfortable when pinching between the thumb and forefinger, or when laying my index finger along the spine. This knife is everything I hoped it would be.