The fillet I made!

Posted by Random_tools21

3 Comments

  1. I’m assuming that you forged these yeah? Super cool. In the future, most fillet knives are going to be very thin and have an ultra fine point with slight upward curvature.

    This is so you can get under the meat and along the spine bones. I’d be a little worried with how much surface area your tip has.

    Regardless, still cool 🤙

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