WIDE FILLET KNIFE 9210P

That deep refrigeration at -80 really pays off—I've filleted maybe thirty fish since I got it and the edge hasn't budged. The Sandvik steel takes a scary sharp edge too, so clean cuts every time.

After gutting a dozen bluefish on a hot day, the deep-freeze hardening kept the edge biting cleanly through the last one without a single touch-up on the steel. That Sandvik 12C27 blade just doesn't quit.

The blade took a screaming edge on my whetstone after gutting twenty bass, and that -80° deep freeze treatment clearly pays off on the fillet table. Sandvik 12C27 holds it through the whole messy job without me stopping to re-sharpen.