Jay Fisher - Fine Custom Knives

"Wisp" Fine Handmade Fillet, Slicing, Carving Knife

• Size: Length overall: 15.5" (39.4 cm), Blade Length: 11.0" (27.9 cm), Thickness: 0.201" (5.1 mm)
• Weight: Knife: 7.7 oz. (218 grams) Sheath: 8.4 oz. (238 grams)
• Blade: CPM 154CM high molybdenum martensitic powder metal stainless steel blade, T3 deep cryogenically treated with triple tempering to 62 HRC
• Bolsters, Fittings: 304 Austenitic Stainless Steel, Mirror polished
• Handle: Willow Creek Jasper Gemstone (Idaho, USA)
• Sheath: Hand-carved, hand-dyed Leather Shoulder inlaid with green, tan ray skin, nylon stitching, stainless steel welt screws
• Knife: I named this new design Wisp, because, at first glance, it seems to be just a narrow wisp of steel. However, this is a substantial fillet knife with a big presence! The design is clearly large enough for marine fish and slicing large and heavy pieces of meat. It can be used for large trimming, boning, and separation. This is because unlike thin and flexible fillet knives, this one has a thick, strong, and stiff spine, supporting a workhorse of steel cutting edge, long and straight.
  • The steel I chose for his knife is Food Contact Safe CPM154CM, a powder metal tool steel, a high technology steel known for extremely even distribution of alloy elements and a uniform microstructure. It's a high molybdenum stainless steel, and the molybdenum aids in forming nucleation sites for complex carbide development. The moly also increases the toughness dramatically, resulting in a blade that's extremely durable. This allows me to temper the steel at a higher overall hardness, for great wear resistance as well. The high chromium and high carbon results in profuse chromium carbides, increasing corrosion resistance as well as wear resistance. To bring this steel to its zenith, I used my proprietary T3 deep cryogenic process in heat treating this blade; it's a highly detailed, extremely sophisticated process that takes 33 individual steps and takes over a week long. The result of this is an incredibly wear-resistant blade that has extremely high carbide development, fine grain, and extremely high toughness. Asperity is reduced; the microstructure development is superior to any other typical handmade knife, and far above any factory or manufactured knife. This is, simply put, 154CM Powder Metal steel at its very finest advanced condition. The grind is hollow and narrow, well-balanced and even developing the correct geometry for a very thin, single bevel cutting edge. Because of the tight grind, I was able to leave a substantial thickness of spine, and even at the halfway location of blade length, it's still 1/8" (3 mm) thick. This means a very stiff, strong blade with a razor-keen cutting edge of very hard steel. There is very limited flexibility in the knife blade at the point, making it a great slicer for many chores, not just fillet. The long-straight edge means the knife user will know precisely where his edge is within the cut, no guessing about the location due to a long curved edge. I used no filework that would make the knife hard to clean and the spine and fully tapered tang are smooth and even. The handle is "light and tight" with clean lines, no filework for easy cleaning, and good hygiene and food safety.
  • I bolstered the knife with large, zero-care 304 high chromium, high nickel stainless steel bolsters, which are contoured, rounded and finished for a comfortable feel. The bolsters are secured with zero-clearance peened pins and dovetailed to bed the handle scales. The rear bolsters have a deep hawk's bill quillon, locking the hand into the handle well, and teh deep forefinger groove offers safety in using this long knife.
  • The handle scales of this knife are understated and graceful, flowing with the lines. This is Willow Creek Jasper from Idaho, a light pastel, even, clean, and smooth jasper that is very tough and durable. There are cloud-like forms in the jasper that are simply difficult to photograph. The jasper seems to change it's almost white, light hue from greenish to bluish, depending on the light, a curious effect of this nearly white stone. It's a true chalcedony, very hard and tough, and the smooth surface feels clean and inviting.
  • The knife feels elegant and graceful in the hand. It's a long, tough, and narrow blade, and begs to be used, feeing lightweight and yet substantial all at once. A classic beauty, this knife is food-contact safe.
• Sheath: It was a challenge to match a sheath to this bold piece, since white or pastel wasn't really an option with leather and skin inlays. I decided to go with the hints of color that would be complimentary, with tan and green ray skin inlays in a black background. The 19 individual inlays lightly weave and flow over each other throughout, quite a piece of work. I made this 9-10 oz. leather extra thick and stiff; it's got a lot of blade to protect and be protected from! It's a high-backed sheath with a top belt loop position for comfortable wear, and is stitched with heavy nylon throughout, reinforced at the mouth with stainless steel welt screws. Lacquered for longevity and easy cleaning, a striking compliment to the knife.
• An elegant and tasteful fillet and slicing knife, with classic lines and a stunning work of art sheath.
• Price: $3395.00
• Status: Available. Email me at jayfisher@jayfisher.com to purchase this fine knife