Uncle Henry
167UH Large Fillet Knife
By
Barr Soltis
Image courtesy of BTI Tools, LLC.
When it comes
time to fillet the catch of the day you have two viable options, use
an electric knife or a fixed bladed fillet knife. Or you could try using a
boning knife, but it is simply not up to the task at hand.
Ideally, a top
performing fillet knife will have a flexible blade that is sharp as a
razor with a blade length commensurate with the size of the fish you
are cleaning.
Other serious considerations should include the
construction of the knife, the materials that are used in its
construction, workmanship, the quality of the sheath and the price. Do not expect
great results from cheaply made filet knives.
The Uncle Henry
167UH comes with Staglon handle scales. "Staglon" is a
proprietary lightweight and durable polymer cosmetically designed to
look like stag horn. It was engineered for excellent long term wear
and has proven to be excellent for knife handles. The Staglon scales
are textured like stag horn and provide a secure gripping surface.
The Staglon
scales are secured in place with brass pins. Nickel silver bolsters
at the front of the handle curve gently down to help keep fingers off
of the sharp blade. A small lanyard hole is provided at the back of
the handle.
Specifications
- Part number: 167UH
- Blade length: 7.5 inches
- Grind: Hollow ground
- Blade material: 7Cr17 stainless steel
- Bolster: Nickel silver
- Handle length: 4.8 inches
- Handle material: Staglon
- Overall length: 12 inches
- Weight: 0.19 pound
- Sheath: Brown leather (included)
- Country of origin: China (PRC)
- 2017 MSRP: $28.54 ($21.79 at Amazon)
Image
courtesy of BTI Tools, LLC.
A brown leather
belt sheath is included with the 167UH. This is a pouch type sheath,
the kind usually associated with fillet knives. It is a decent
quality sheath, folded over and heavily stitched. The stitching is
reinforced by silver rivets at the top, middle and bottom.
The relatively
inexpensive Uncle Henry 167UH fillet knife performs very well. It
even excels at trimming silver skin from meats. Sometimes you do get
what you pay for, and sometimes even more.
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