The Green Trail G3770 is a high end Damascus steel fillet knife. Handcrafted by hand, it is an incomparable piece. It features a long (6″), durable and very sharp blade perfect for filleting fish of all sizes. Plus, it’s easily sharpened with a hand-held sharpener, so you’ll always have your knife ready for your next fishing trip.
- 6’’(15cm) Blade – 0.11’’ (2.8mm) Thick
- 5.3’’ (13.5cm) Handle
- Forged 67-layer Damascus 1095 steel
- HRC 60
- Quality leather sheath
- Full tang walnut/rosewood and brass handle
- Handcrafted in Parkistan
DAMASCUS STEEL- THE HIGHEST QUALITY BLADE
The fillet knives are forged from 1095 Damascus steel. These blades are considered to be the best in the market, as they not only offer a beautiful and unique mosaic on each knife, but are also very durable, reliable and easy to sharpen. The manufacturing process of the hand forged Damascus steel blades consists of compressing several sheets of steel, which gives it that moiré look and ensures a superior strength construction.
UNIQUE HANDMADE KNIVES
While industrial production machines cut the final shape of mass-produced knives from a metal that is not always very strong, hand-forged knives undergo an intensive hammering process of superimposed layers of steel. This hammering causes the grain of the steel to strengthen further, increasing its density, strength and toughness. The ability to forge a knife by hand is an art form. Our craftsmen use their skills to create knives that perform well while ensuring that they look good. Therefore, one of the characteristics of hand-forged and handcrafted knives, in addition to their quality, is their unique look.
Keep in mind that the blade is NOT stainless steel and therefore, its maintenance, is a bit more delicate but properly cared for, the Green Trail G3770 fillet knife is designed to last a lifetime.
The 1095 Damascus steel blades, offers impressive edge retention because it has a higher carbon content. This component ensures that the knives stay sharp longer, but makes them more prone to corrosion. So, when it comes to maintenance, a few precautions should be taken.
After cleaning and drying your knife, you should lubricate it with a mineral (food) oil to seal the blade and protect it from moisture. To do this, take a soft cloth and pour a little oil on it. Rub the oiled cloth over the blade only, wiping off the excess. This will keep your blade healthy and rust free and will keep your knife beautiful until the next time you use it. Never store your knife in the sheath if either is wet and store your knife in a dry environment.
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