F4 photo
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When separating somewhat larger cuts it is a clear advantage to have a longer blade: it gives a more even, cleaner cut. I myself have tried filleting fish with this knife, and it worked excellently - the narrow but fairly rigid blade cuts precisely right through the whole length of an eight kilo salmon.
F2, F3 and F4 are a new concept in high-quality knives intended for opening, butchering and cleaning fish. They are based on the well shaped, secure F handle, and for it we have developed three blade shapes, each adapted to its special purpose. Unlike many other manufacturers we persist in using really good edging steel and even if it leads to products that are 5 or 10 times more expensive, we feel that the concept is right. A cheap dressing knife is characterised by poor edge retention, leading to it fairly soon being honed to destruction, while a knife from us can be used for decades. Not only does this lead to good overall economy, but also offers satisfaction and safety at work. Naturally, it need not be put away after the hunting, but can also serve its purpose in the kitchen. The knives are supplied with a zytel edge protector. The best, simplest and quickest way to sharpen them is with a diamond whetstone or diamond sharpening steel: see our products DC4 and D12.
Blade length: (mm) 150
Blade thickness: (mm) 2.5
Blade profile: Convex
Tang: Broad
Steel: Lam. VG10
Hardness: 59 HRC
Handle material: Thermorun
Sheath: Zytel
F4 photo