The 10″ dymond wood handle fillet knife comes with a heavy duty leather sheath. Alaska Natives beachcomb throughout Alaska, finding various durable materials, and then sell it to the carvers and artists. The blade is made with stainless steel.

The knife’s natural material handle causes variations in grain and color for each knife.

Alaskan knife maker, Bob Merry, designs and makes the knives here in Anchorage. Bob and his family have been carving and making knives in Alaska for over 30 years. Each year he spends a month or more in the Arctic wilderness collecting naturally shed antler for his knife handles and carvings. He gets mammoth bone from miners, and artifacts and other materials from hunters that find them while in the back country.

Fillet knives typically have a long, narrow, and flexible blade. The length of the blade allows for longer strokes during the filleting process. While the flexibility allows the knife to contour to the shape of the meat, ensuring clean and efficient cuts. An extremely sharp edge characterizes these knives, facilitating the clean and precise removal of bones and skin from fish or other meats. The sharpness of the blade minimizes damage to the delicate flesh.