Featured Knives

Here are BLADE Magazine’s Featured Knives of the Week. Browse through these articles to find the best knives available from both custom knifemakers and factory knives.

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IT’S ALIVE! The Living Knife by Jean-Marc Laroche will grab you—literally

“A knife capable of movement and gifted with intelligence …”
—Jean-Marc Laroche

“On fitting your hand into that of the knife, you already feel a strange clasping in response when, suddenly, the mechanical fingers close! You can’t get free! With the same movement, an eye opens and stares at you intensely. It’s awake! Now you are under its control, and the knife is master of you who dared to take it in your grasp.”

Above: The Living Knife by Jean-Marc Laroche features a mechanical hand for a handle that, as you grab it, literally grabs you back. The damascus blade is a composite of 15N20, 15LM and UHB11 high-alloy nickel and carbon steels in explosion, twist and random patterns forged by Swedish maker Roger Bergh. Overall length: 25 inches. (images courtesy of Jean-Marc Laroche)

In addition to the above, French knifemaker/artist Jean-Marc Laroche refers to his latest creation—this issue’s cover piece—as “The Living Knife.” Since it has a “hand” for a handle with “fingers” that close, an “eye” and an overall lifelike appearance, who are we to argue? As you grab the handle, the “fingers” actually grab back so that it’s hard to tell who’s holding whom. And, as the fingers grab your hand, the “eye” opens. The hand also is embellished with gears in the Steampunk style.

A close-up of the silver-plated bronze hand shows the detail of the gears in a Steampunk motif. (image courtesy of Jean-Marc Laroche)
The opening eye.

The Living Knife is indeed a most unusual creation—but then Laroche has been making otherworldly pieces for over two decades. Even by his standards, though, this one takes his knife art into uncharted territory.

“It was from the cinema of fantasy films that I drew my inspiration,” he notes. “It took me 12 years to implement my idea, six months to carry it out and a fair number of technical difficulties had to be overcome.

“Yet here it is, like a cunning thing from another time that a mad inventor out of the 19th century would have dreamed up. This biomechanical being activates its workings to move its fingers; it seizes control of the situation with its eye’s intelligence.”

The Living Knife is an assembly of mechanical parts, the prototype having been made in resin. A few rare versions in bronze, gold and silver are in the process of being forged.

“Swedish knifemaker Roger Bergh participated in this project. Indeed, I have been talking to Roger about it for 10 years and he has always been enthusiastic,” Laroche observes. “Roger first forges damascus steel to obtain various types of structures; he then assembles them into magnificent combinations. A world-renowned knifemaker, he has remained down-to-earth and open. Working with him is a real pleasure.”


In addition to knives, Jean-Marc Laroche sculpts skeletons on a lifelike scale. An example is his “Warlord,” a kind of Javanese king holding a kris.
The skeleton is resin on a steel structure. The crown is assorted animal bones, the eyes are natural quartz crystal, and the necklaces and bracelets are from “different ethnic tribes.” The knife is made from an old Indonesian kris blade, some teeth and hematite.

KNIFE SPECTACULAR

BLADE® first learned of Laroche at the 1992 East Coast Custom Knife Show, where his knives with “alien-head” handles were a show hit. The alien heads were those of animals he customized and coated with a special resin.

In 1997 Laroche’s “Mother Ship with Fighters”—a set of four knives including one large one and three smaller ones with dagger blades and curved, claw-like guards—was a winner of the annual BLADEhandmade Best In Show Award. His “Byakhee,” a spectacular knife with a handle resembling a large, bat-like bird inspired by the science-fiction stories of H.P. Lovecraft, won Best Fantasy Knife at the 1998 BLADE Show West.

Laroche introduced The Living Knife to an appreciative audience this past June at the FICX, an invitation-only knife show in Paris that also featured a few U.S. makers, including Kevin Casey. It was Jean-Marc’s first knife show since 2002. Since then he had been involved in other forms of sculpture and exhibiting them worldwide.

Actually, The Living Knife is not Laroche’s first attempt at such a piece, his “Devil Hand” predating it. However, the Devil Hand did not have the mechanical grasping capability, the same materials or other select features of Laroche’s newest rendition. Laroche said he also has made two knives similar to The Living Knife, the first being sold to the Instituto Ricardo Brennand (http://www.institutoricardobrennand.org.br/index2.html), a museum in Recife, Brazil.                   

For a video on how The Living Knife operates, watch the video below:

Fish Knives Combine Form & Function

Here’s plenty of proof that a fillet knife can be put to extreme use, and still be a work of art.

The following is written by Tom Carpenter, and reprinted from the June 2013 issue of BLADE® Magazine.

Filleting fish under wet, sometimes salty conditions isn’t the kind of work or environment you want for your best knives. So you might suffer through with a mass-produced imitation of the real thing. But there’s no need to use an inferior tool. Consider the fish and fillet knives of Phil Wilson, Todd Kopp, Kevin D. Cross and John Cammenga of White River Knife & Tool. First, let’s get right down to the fish knife fundamentals.PhilWilson2

Knifemaker Phil Wilson’s “Shelter Cove” fillet knife (left) sports a 7-inch N690 blade, a fiddleback-maple handle and red spacers. He says a fillet knife should have some flexibility and be ground thin.

 

The basic features that make for a functional and efficient fillet knife are: a comfortable, secure grip that won’t slip and slide in your hand while doing wet, slimy chores; a sharp blade that is relatively thin and flexible for precision work, and holds an edge; and materials that can stand up to abuse like moisture, blood, and frequent washing and drying.

Wilson, Kopp, Cammenga and Cross craft fish and fillet knives that fit all these criteria and more. Here’s where they put their focus.

Working under the business name Seamount Knife Works, Wilson has been making fillet knives for almost 30 years. “A simple design is best,” he says, “clean and smooth without a lot of holes and crooks and crannies to get packed up with gunk. A good finger guard and a butt end on the handle prevent slippage under wet and slimy conditions.”kc3

As far as the stainless-damascus blade Kevin D. Cross used for his bird and trout knife (left), the maker says there is a segment of sportsmen who appreciate a beautiful and functional knife. The piece also includes a desert-ironwood handle and bronze bolster. His list price: $400. (Hoffman photo)

 

As for blade material, “stainless steel is mandatory,” stresses Wilson. “I have used 440C, 154CM, AEBL, CPM-S90V, 12C27, CPM-S60V, CPM-S30V and CPM-154. Yes CPM-S90V—it still makes an awesome fillet knife, but now I feel it is overkill for the application. Given proper heat treatment, they all make a good fillet knife. These days I am using CPM-154, CPM-S30V and N690 mostly. These steels are in pretty much the same category for edge holding and ductility. A [reading] of 60 HRC seems to be the best target hardness for all of them.”

Blade characteristics are important, too. “A fillet knife should have some flexibility and be ground pretty thin,” says Wilson. “I like a springy feel in the first half of the blade from the tip back. Flex is a function of the blade geometry rather than hardness or steel grade.Mike Mooney Best Filet

Mike Mooney’s “Coho” model (left) won Best Fillet Knife at the 2011 Professional Knifemakers Association Show. It sports a 6-inch CPM-S30V blade, a dyed and stabilized redwood burl handle, and a 416 stainless steel bolster. (Buddy Thomason photo)

“Blade lengths from 6 to about 9 inches will handle most fillet work,” he adds, “and also double as boning, slicing and carving knives in the kitchen. Edge holding on a fillet knife is not quite as important as on a hunting/utility knife. A fillet knife can clean a box of fish and then get touched up at home or on the boat later. So a little lower hardness can be traded off for some added ductility on a thin, flexible blade.”

 

Non-Slip Grips

Handle material is critical. “I’m using mostly canvas Micarta® handles,” states Wilson. “An option is G-10. Both are naturally non-slip and do not soak up moisture.”

Kopp earned “Best Fillet Knife” honors at the 2010 Professional Knifemakers Association Show with his damascus fillet knife. He strayed from traditional stainless steel for his award-winning knife, opting instead for a damascus of 1084 and 15N20 carbon steels.StepUp_8_Maple_02

John Cammenga of White River Knife & Tool offers wood-handle fillet knives like this model (left) with a SM-100 blade and tiger-maple handle. Cammenga explains, “At the BLADE Show and SHOT Show, we introduced the world’s first fillet knife made with a blade of SM-100, a corrosion-proof alloy. This particular custom measures 63 HRC on the Rockwell hardness scale, features a 3/16-inch-thick spine and is still flexible! It is a ‘step-up design’ where the handle is notably higher than the cutting edge. The knife was designed by Steve Geelhoed, and while the original is not for sale, replicas sell at $750 each.”

“I used carbon steel on this because it holds an edge better than some of the stainless steels,” Kopp explains. “It does, however, require more care than stainless blades.”

The attractiveness of the damascus pattern is certainly inviting. “Yes, it’s kind of unique seeing a damascus blade on a fillet knife,” he admits. And what about function? “My brother used it on a fishing trip,” Kopp relates, “filleting 30 or so fish with it, and he was pleased with its performance. In fact, I think it outperformed an electric fillet knife!”Kopp Best Fillet orig

Maker of the Best Fillet Knife at the 2010 Professional Knifemakers Association Show, Todd Kopp chose a 7.5-inch damascus blade and sambar-stag handle for this particular model (left). Note the small details like how he carved the 416 stainless steel buttcap to match the natural grooves of the stag. The maker’s list price: $475. (Buddy Thomason photo)

Cammenga runs White River Knife & Tool, a family-owned business with a full array of fillet knives in its line. “A strong case can be made for many great alloys available today,” he says. “We chose 440C for our Limited Production and Custom Finished versions in 2013. This high-carbon, stain-resistant steel retains our hand-sharpened, leather-honed edge for a very long time. It also provides reasonable corrosion resistance.”

Cammenga uses wood handles on the fillet knives. “The wood is stabilized and will not shrink, swell, or absorb blood or oil,” he explains. “We also offer a cork handle with a wooden pommel. The cork handle with a 6- or 8-inch blade will float [if the knife is dropped in the water]. Also, our unique ‘step-up design’ helps to keep the handle [and knuckles] a little farther off the cutting area, a nice feature when filleting on less than ideal surfaces.”

Flexible On Flexibility

Cammenga says he thinks blade flexibility on fillet knives is largely a personal preference. “At the 2013 SHOT Show, we received some comments that our blades could be a little more flexible, and some that they could be less flexible,” he recalls. “Our current offering tends to be more rigid on the 11-inch blade, moderate on the 8- inch blade and more flexible on the 6-inch.

“That which makes a good knife makes a good fillet knife.”

Bird and trout knives certainly fit in the fillet knife family. Cross uses straight stainless steel on some of his knives, but adds a beautiful twist to others.

“Yes, actually I use both straight stainless and stainless damascus, depending on the customer,” Cross remarks. “With exposure to the water, the stainless aspect is important. As for stainless damascus, it looks a bit classier and there is a segment of sportsmen who appreciate a beautiful and functional knife to go with their Parker shotgun or Sage reel.”

Bird and trout knives have to pull double duty. How does damascus steel perform on the fishing half of that equation? “This knife works well for its appointed tasks,” he concludes. “But as with any short blade, there is not a great deal of flex. It is certainly possible to make the blade thin and flexible, though.”

Cross’s bird and trout knife employs bronze fittings. “Bronze is tough, and stain and corrosion resistant, especially to salt water. It is harder than brass, develops a nice, warm patina, and is easy to care for.” Function plus beauty: just the things knife lovers tend to value.

You make fillet knives do their work under tough conditions. But don’t suffer with low-quality knives. Craftsmen such as Wilson, Kopp, Cammenga and Cross have proven that you can combine function and form in beautiful fish knives.

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