Fillet Knife

I just finished this knife.
1095 steel with corian handle and bronze pins.
its a 12" knife approximately a 7" blade.
Mustard finish on the blade.

 

Looks great JJ. I'd love to hear about how it was made.

 

Its a ground blade.
My first boning/fillet style. So I ground it.
The next set I will forge.
I ground it from 3/16 piece of 1095.
It was heat treated before beveling.
Ground to zero edge and then machine finished.
The handles are corian, the first time I've used it.
I figure its great for kitchen knives since its going to imitate a counter.
The handle is finished to320 and then buffed with scratch-less compound.
The blade was then treated with yellow mustard until it patinas.
Any other questions feel free.

 

Very nice!

 

Just had a friend of mine who was trained at the CIA and has been in food service for 33 years do a run through with the fillet knife and two other chefs knives.
He said "The sharpest knife I have ever touched"
The Fillet knife he used to remove silver skin from a pork loin and he was able to take pieces off that had no meat on them, just the skin.
I have video of the chefs knives and will try to post them on youtube.