SEAMOUNT KNIVES

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Fillet Knives

I make a hidden tang design that is called the “Punta Chivato” and a full tang design that is called the “Shelter Cove”. Both of these are furnished in 7, 8 and 9 inch blade lengths.  Seven inch and shorter blade full tang designs are called the “Tunitus Creek”

All fillet blades are made from 0.10-.125 stock. Most popular for large saltwater fish is the 8 to 9 inch blade. A 6 to 7 inch blade works out well for fresh water fishing and as a boning knife for hunting or utility use in the kitchen. On all designs the blade is narrow at the tip to allow the knife to be slipped behind the gill cover on a fish easily. The narrow section also provides flexibility at the tip for working around the back bone of a fish like a large Halibut. It is much wider at the handle end to provide strength and heft needed to cut through the heavy bones behind the head on a fish like a large stripped bass. The heft also comes in handy for steaking a large fish like a Salmon. Flexibility is pretty much a matter of preference. I like a medium flex blade knife and will furnish it that way unless the user prefers more flexibility. I do a flat grind to a very thin edge and an even distal taper along the length of the blade from the guard to the tip.

Hunting/Utility Knives

I make four standard hidden tang-hunting knives. The "Coyote Meadow" is a utility style hunter with a trailing point, Blade lengths are from three to about 5 inches. The "Chalk Creek" is a "semi skinner” with a 4 to 5 inch blade. The "Selby" is a 4-inch large sweep classic skinning shape. The “Silver Peak” is a 4-inch drop point.

I make four full tang hunter utility designs.  The “Meadows” is a 4.5 inch semi skinner, the “South Fork” is a 4.5 inch trailing point, and the “Smoke Creek” is 4.5 inch drop point. I added one more basic design this year (2009). It is called the “Bow River”. This is a partial tang with blade length limited to about 4 inches. For more detailed information on this new design and evolution, please see the articles section on this web site.

Blade thickness on all designs is 0.120 to 0.187 depending on the available blade stock and choice of the buyer. I use the same flat grind on hunters that is described above for fillet knives. This allows a constant taper in the blade from the hilt all the way to the point. Balance and ease of sharpening are greatly enhanced using this method.

Kitchen Knives

Click the links below to read about my knives and how I treat the following eight elements
that are critical to the successful design and fabrication of a custom knife.

INTRODUCTION TO MY KNIVES
BLADE STEEL - HANDLE MATERIAL - SHEATH - HEAT TREATING - EDGE GEOMETRY
SHARPENING - BALANCE AND FEEL -  DURABILITY