Thread: Anyone using a Svord stainless fish filleting knife

Originally Posted by longshot

I have several Svord knives and am impressed with them all. I like the steel that they are made from.

Looking at getting a fish filleting knife and see that they do a stainless one. Has anyone on here used this knife and can comment on the steel in comparison to Svord knive with the usual high carbon steel blade.

They use 12c27 which is a fairly simple but very good stainless steel. High toughness, and a fine carbide so will take a very fine edge, easily but won't hold it for super long.

Performance wise it will be super close to the simple carbon steels that you know and like allready.