Damascus 11" Fillet Knife

Reed Moore, of Red Forgeworks, has created a superb 386-layer Damascus Fillet Knife, hand-forged as close as possible to the final shape, helping to refine and align the crystalline structure of the steel. Marquenched and partially austempered, the 11" blade is tough, wear resistant, and easy to keep razor sharp. Cryogenically quenched and tempered three times, the last time differentially, the spine is spring tempered and the edge is approximately 58 HRC. The stabilized, curly white oak handle, the wood from the bottom of a firewood pile in Swannanoa valley of Western NC, conforms to your hand and is adorned with brass Loveless bolts and a copper lanyard hole. This carefully engineered Fillet Knife is designed for a lifetime of everyday use—you will want to fillet fish for hours. Comes with a hand-dyed, vegetable-tanned leather sheath that was wet formed to the knife, also made by Reed.

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The Story

With an extensive knowledge of modern metallurgical science and style, Reed Moore, of Red Forgeworks, produces carefully engineered, hand-forged kitchen knives using locally sourced materials whenever possible. He makes each knife by hand at his shop in South Carolina. Striving to create heirloom-quality knives, he employs the time-honored ancient hand-forging techniques in a range of traditional styles, all with a modern edge. 

Browse more work by this maker:
11.25" edge, 15.75" overall.
Blade: 386 layer damascus consists of 52100, 5160 and 15N20 carbon steels. Handle: stabilized curly white oak from Swannanoa Valley, NC. Brass Loveless bolts and copper lanyard hole.
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