These filletters are popular knives. I originally came up with the design for dealing with the snapper I catch from the local waters off Adelaide.

Very sharp piercing tips with long blades for getting those large fillets off. Hard as a rock, full cell, stabilised maple burl. This is premium handle material highlighted in this case by fine silver shims.

The sheath features a light blue/gray cane toad skin inlay.

C26

One happy customer has sent me a photo of his collection of knives made by me, housed in a renovated and converted leather Masonic Lodge case.

thanks to RC of Victoria, his photo

C25

A nice pair of cooks knives currently hard at work in the clients kitchen.

photo supplied by RC of Victoria

C24

A right-hand chisel ground chefs knife made from brushed RWL34 and black linen micarta. The handle is stabilised Californian redwood burl.

The sheath features two panels of black stingray skin. Some makers simply glue leather separating insert windows, however I insist on stitching them.

All the edges and inside faces of the sheath leather are fully smoothed, double dyed and sealed before the sheath is sewn together.

The rear side of the sheath is fully tooled.

C23

A custom made, right hand chisel ground cooks knife. Blade is mirror polished RWL34, taken down to a hair shaving edge. The colours combine throughout the entire package.

I like to encourage clients to think about a sheath for their knives. Protection both at home and if you take the knife adventuring to a parkland picnic, a mates BBQ or the Simpson Desert.

But, this is what you're paying for. Nothing but the best quality materials. There are no shortcuts hidden in this knife's construction.

C22

The handle is stabilised maple burl and cocobolo coloured resinwood bolster.

This photo shows off the rear side of the sheath which has been fully stamped with a scale pattern.

You can also tell the leather has been double dyed, grading subtly from chocolate to redder brown highlights. I fully work the leather, smoothing edges, treating the internal surface, before hand stitching.

C21

The front side of the sheath features an emu skin inlay that is backed internally by leather. All edges including the inlay window are rubbed and finished prior to hand stitching.

Here's what the client wrote, "Received the knife and it has exceeded all my expectations... it is beautiful, a work of art. The balance and feel of the knife is perfect and the blade, of course, is very sharp... it has already had a major work-out! The travel sheath compliments the knife beautifully and the emu skin inlay is awesome. Very happy with the knife, fantastic work ......Many thanks". Ben

C20

A right hand chisel ground cooks knife made from mirror polished RWL34. The handle is stabilised, premium redwood burl with maroon linen micarta bolsters.

The client specified a simple leather sheath but I couldn't help myself and included double dying, which I think adds depth to the colours, and some pattern stamping.

Here's what the client wrote; " It went down a treat and got a good many 'ooohs and ahhhhs' when it was unfurled. You did a beautiful job and it sure made a great present - stunning craftsmanship and finish but a very practical bit of gear too.  I'm sure it will get a lot of use."  P.W.

C18

I like these filleters, its a design I came up with for my own use, snapper fishing in South Australian waters. They are made from one of the worlds best stainless steels, RWL34. The steel is 2.5mm thick at the ricasso but tapers all the way to the tip resulting in a long fine blade that slips easily through the fish. RC = 57 gives just the right amount of spring to help around the rib bones.

This one features hard wearing composite handle materials on the handle, though there is a bit of bling in a charcoal coloured cane toad skin inlayed sheath.

Field knife of culinary knife? Good for the boat or the kitchen.

C17

A left hand chisel ground cooks knife made from mirror polished RWL34. The handle is stabilised york gum burl and maroon linen micarta.

What the client said, "The handle is superb, thank you for such a refined, smooth finish and with such great balance and feel in the hand. The blade......well, that's the only knife I've seen that I can admire my own reflection in..." Jo-Ann.

C16

A chisel ground cooks knife made from mirror polished RWL34. The handle is a wonderful bit of stabilized amboyna burl with maroon linen micarta. The travel sheath is decorated with a toad skin inlay. Both the brass snap and inlay are backed by leather. This knife is off to a busy domestic kitchen where it should see lots of good use.

C15

A laminated blade cooks knife with double dyed and stabilised maple burl handle. This knife is supplied with a travel sheath featuring a jade green tilapia skin inlay (which is fully backed by leather). These sheaths allow you to take your knife camping or to that sea side holiday house. Much better than the junk you would otherwise get lumbered with.

C14

A fish filleter made from 2.5mm RWL34, a very high quality stainless. The blade has a full length distal taper resulting in a fine piercing point. The 'coke bottle' handle is buffalo horn sandwiched between maroon linen micata, on red liners. Eight pins hold it all together as strong as a rock.

The client wanted a fish filleter for his busy home kitchen, so chose handle materials that will last. The blade is thin enough to be slightly flexible and has a long belly curve for slicing the fillet meat away from the ribs.

When the knife arrived the client said, "I immediately thawed a bag of Coorong mullet and started cutting, (the knife was) sharp as an Irishman's wit. Then I just started looking at it and haven't stopped since, it really is beautiful. It even sounds different to the plethora of commercial knives I possess." R.L.

C13

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The sheath is made from high grade shoulder leather, sporting a maroon coloured eel skin inlay. The eel skin is fully backed by leather. There are four layers of leather utilizing three metres of sewing thread in this hand stitched sheath.

The leather was double dyed, resulting in an every so slightly mottled appearance, which gives a depth of character.

With a knife this long, if you run out of blade, the fish should have been hanging above your mantle instead of in the kitchen

C12

In the kitchen or the field, custom made knives are the ultimate tools.

Warrick Edmonds maker of www.Riflebirdknives.com