Super knife !!

[UnConundrum]

We see a lot of Japanese and German knives here (some French too) but I've rarely seen the knives made by Phil Wilson mentioned. We would normally call it a filet knife or fishing knife due to it's shape, but I can tell you it's won a full time slot in my kitchen. I do some BBQ competition and I contacted Phil and told him I wanted a knife to trim out a couple packer cut briskets, pork buts, ribs, and chicken, and still be sharp enough to neatly slice the cooked meats for presentation. Told him I wouldn't have time to touch it up. Well, the pictures below are the result. Not only did I take it to our first competition, but last weekend I used it to trim two 20+ pound chuck rolls, AND IT WILL STILL PUSH CUT PAPER !!!! Ok, I used my glass steel on it, but that's it. I had Dave check it out yesterday ( http://drsharpening.com/) and he was pretty amazed at how the edge held up. The shape is perfect IMHO for getting under silverskin and peeling it from one side to the other. The tip reaches into tight spaces... What can I say.

 

[Keltin]

Wow, what a beautiful knife! Sounds like you'll be enjoying it for many years to come!

So, that was custom made? Do you mind saying how much it cost?

 

[UnConundrum]

Well, first off, there's a year waiting list (or at least there was before the economy took a dive). This one was $400

 

[joec]

I think I heard you say that Phil Wilson would not make another out of this steel too.

 

[UnConundrum]

Right.... I think it kicked his butt... but he will make them out of SV30 which is similar.

 

[buzzard767]

I was on the promise list for a Chef's knife in AEB-L over a year ago IF he didn't sell it at a knife show in Eugene, OR. He sold it. Whine whine whine..... I'd love to have a fillet knife from Wilson, one of his specialties.