 10-15-2014 |
| Comment: Third knife of this model purchased. A lot of knife for the money.
To improve a great knife and minimize blood loss, the first task is to round or cut off the end of cutting edge at the heel of the blade with a dremel tool.
Second easy upgrade is to replace the wood handle with micarta scales. |
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| 5-9-2014 |
| Comment: This knife is totally designed to break down large fish. After a sharpen on the whet stones this monster made short work of any fish put in front of it.
My only wish was that they took a little more time on the handle design. Apart from that the blade is a very high quality carbon that holds a very nice edge. |
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| 10-7-2013 |
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| 7-9-2013 |
| Comment: Excellent service and very high quality products! Knife is really sharp and it is wonderful to have one in your collection. Now I feel prepared for big fish : ) |
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| 7-1-2013 |
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| 1-21-2013 |
| Comment: Both knives are excellent! |
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| 1-12-2013 |
| Comment: Super Sharp, it lives up to the rumors from the Japanese fish markets. I love it, Cuts through anything. |
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| 11-5-2012 |
| Comment: Easy to use.. |
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| 8-10-2012 |
| Comment: This knife is doing all my fillet work know, easy to resharpen, just little big for small stuff |
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| 8-1-2012 |
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| 7-18-2012 |
| Comment: Super sharp! |
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 2-28-2012 |
| Comment: greatfor breaking down large fish, not so good for smaller ones though, but i still love it |
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| 2-8-2012 |
| Comment: Put this knife to work on a 22lb Stripped Bass (and several in the 14-19 pound range) and did a cleaner job than I could ever do with one of the typical flexible style fillet knives. Super sharp like every other Japanese knife I've ever handled. |
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| 11-9-2011 |
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Masahiro 9.5 in. (240mm) Fish Fillet Knife
