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AEBL Fillet Knife with Ironwood 12" OAL

Discussion in 'Brock Cutlery' started by Mark Brock, Feb 12, 2020.

  1. This one has been a long time in the making....
    Highly figured ironwood on AEBL Blade @62 Rockwell hardness.
    My personal dream fillet knife.

    6.5 inch actual cutting blade, 12 inches overall length.
    It has some flex on the tip end, but I am not a fan of flimsy fillet knives.
    The choil is such that you can place a finger the for fitness cuts.

    Asking $265 plus shipping.
    A custom sheath is a possibility.

  2. Toothpick

    Toothpick #2 since day #1 Founding Member

  3. Jim

    Jim Old Curmudgeon Founding Member

  4. butch

    butch Founding Member

    thats a looker for sure
  5. Thanks Gents! It's not perfect for sure, but it was a very satisfying build and one of my personal favs as far as knives I've made.
  6. Mark - big fan of your work and this particular piece is really a beauty ... I'm going to disagree with you a little as to my eyes the blade looks to be a "perfect" fillet / love the finger notch and attention to detail. love what you have achieved in this knife.
  7. Spaz

    Spaz Founding Member

    That's a beautiful knife Mark!
  8. Sent you a PM sir ... you wore me down ... didn't take much though ... :)

    Hopefully it is still available and your fillet will join one from Randy Haas as the little brother ...

  9. Thx Mark - looking forward to having this blade from you ... appreciate your time & efforts.

  10. cheflarge

    cheflarge Founding Member

  11. Al - it is even prettier in person! Really amazing work from Mark! Thank you thank you thank you ... love the flex (upper 3rd only) will be quite a nice addition.

    Much appreciated Mark - figured you would want to know it arrived safe 'n sound.

  12. Thanks Tom. I am glad to know it is safe, and that you are pleased with it. Like I said, I will miss that one more than most.
    Enjoy and please post working fillet photos if you ever have a mind to. :)
  13. Jim

    Jim Old Curmudgeon Founding Member

  14. Right Jim? Everything just came together right on that fillet knife.

    I'm actually working on several western chefs similar to what I have done recently.
    I'm also actively working on several Wa handled gyuto and nikiri blades, mostly 52100 carbon steel. I think I'm going to evolve that angled handle/tang nikiri style I finished about a year ago. That was an interesting one.
    And maybe a traditional honesuki blade as well.
    I've got a lot of blades nearing the finished stage at this point.

    I have a LOT of ironwood stumps/burls to cut up. One is so big (250 - 300 lbs) I have to chunk it up to even get it in my band saw.
    But the wood I am getting from these is pretty great looking stuff. Best Ironwood I've had with a few exceptions in the last 5 years. Has a lot of variation in the mix.

    Anything you guys want to see more of? I am cutting out blanks over the next week or so and am open to some suggestions. Both in style and size. No obligation, just wondering what folks are interested in right now.

    Thanks for asking!

  15. Jim

    Jim Old Curmudgeon Founding Member

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