this is what I call a semi flexible fillet knife. It bends mostly in the top third of the knife by the tip. It is 61 HRC (hardness measure most fillet knifes are around 50-55 HRC). It has a pronounced distal taper from 1/8 at the handle to under 1/16 at the tip. in the picture below I am pushing down with moderate pressure. Handle wood is pink/purple dye stabilized burl wood and burl mahogany which is a naturally dense wood so it is not stabilized.
this is what I call a semi flexible fillet knife. It bends mostly in the top third of the knife by the tip. It is 61 HRC (hardness measure most fillet knifes are around 50-55 HRC). It has a pronounced distal taper from 1/8 at the handle to under 1/16 at the tip. in the picture below I am pushing down with moderate pressure. Handle wood is pink/purple dye stabilized burl wood and burl mahogany which is a naturally dense wood so it is not stabilized.
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