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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.

 
     
 

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10" Punta Chivato

9" Punta Chivato with Ironwood and Stabilized Wood handle

9" and 6" Punta Chivato fillet with etched blades by Francine

6" Punta Chivato with muti pc Desert Ironwood & contrasting
red stabilized wood spacers

 
     
 

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5" and 6" Punta Chivato with multipc Desert Ironwood

4" Punta Chivato with
multi pc Desert Ironwood

7" Shelter Cove
with Desert Ironwood

7.5" Shelter Cove
with Stabilized  Fiddleback Maple handle and BU N690 blade

 
     
 

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9" Shelter Cove
with Desert Ironwood

     
 
     
     
 

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.

 
     
 

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4.5" Chalk Creek Semi Skinner and 4.5" Silver Peak Drop Pt. both with Ivory and Desert Ironwood handles

5" Chalk Creek with Desert Ironwood hidden tang handle

5" Meadows Skinner with full
tang Desert Ironwood handle

4.5" Meadows Semi Skinner with Desert Ironwood full tang handle

 
     
 

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3.5" Coyote Meadow with Stag
and Desert Ironwood handle

3.5" bird and trout
with jigged bone handle

3.5" Coyote Meadow

Bow River Drop point
with Nat Canvas Micarta

 
     
 

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Bow River Trailing Point
with Desert Ironwood

South Fork partial tang with
Green Canvas Micarta

Smoke Creek partial tang with
Dyed nat canvas Micarta

4 inch Bird and Trout 
with hunter orange G10 handle
and CPM 154 blade

 
     
 

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4.75 inch Smoke Creek Drop Point with Black Canvas Micarta handle and BU K390 blade

3.5 Smoke Creek Drop Point with Black Micarta and CPM 10v blade

South Fork
with Hunter Orange G10 handle and CPM S110V partial tang blade

 
 
     
     
 

Kitchen Knives

 
  I make a 6-7 inch chef's knife, and several different paring and utility knife designs. My fillet knives are great in the kitchen for boning and carving use as well as fillet and trimming. My kitchen knives also are ground very thin and as a result very easy to sharpen.  
     
 

 

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7" Chef's knife with Fiddle Back Maple handle

 
 
     
 
 
 

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

 
     
     

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