I've been pretty happy with this one. It's light, sharp and fits well. I also have a short blade compact fillet knife from Fiskars that is a good companion for it.

Marttiini knives are high quality as well and they are pretty low cost for what you're getting. The wood handle Rapala branded fillet knives at Bass Pro & Cabela's are made by Marttiini.

http://www.amazon.com/Marttiini-Knives-S...0140662-6440028
http://www.amazon.com/Marttiini-Knives-3...998&sr=1-18
http://www.amazon.com/Marttiini-Knives-P...031&sr=1-28

Low cost option:
http://www.amazon.com/Marttiini-Knives-5...7998&sr=1-3

You will not be disappointed

Are you using the drop point? Which model?

I believe they are the clip point outdoor knife with double d edge, have both orange and black handle models... I just looked at their website and it looks like they have added more options since I bought them. As long as you get one with the double d edge I figure you cant go wrong.

I may be asking for the pearl handle one for x-mas he he he

Look at getting a damascus knive made. Different makers charge different price but most will start about $150 on up. They hold there edge and are just cool to have. Look on this website for knive makers and work out a deal for one, you will not regret it & it will be a one of a kind made just for you.

I really don't recommend a damascus blade for an all around hog and deer cleaning knife. Stick to your high end stainless or maybe even D2 materials. Damascus is nice to look at but in the field it is a pain...poor rusting qualities, poor edge retention. Once your damascus knife becomes rusty you have to re-etch the whole blade. You will have to care for it as you would a collectors piece firearm. Just my

Billybob,

I have had a damascus for yrs now & never had a rust issue or had trouble holding an edge. There are many makers of dasmascus & it seems some use questionable material that may rust &/or not hold an edge. I also have some nice SS knives but they do not hold an edge like my damascus.

You must be taking extra care with it. The 2 carbon steels most commonly used in damascus are 1095 and 5160...both rust very easily. 5160 is a little better but still rusts. This is why you don't see well known manufacturers of hunting or military knives use damascus. As far as edge retention that pretty much depends on the heat treat. D2 and 440C steels can generally be used to clean and skin 3-4 animals before needing a touch up. Determining the optimum RC is a little more difficult with damascus due to the combination of mixture of high carbon and nickel steels.

Got one of these for my Bday, they are scary sharp. They are great for skinning.

The billets that I use are 5160, 52100, 15N20 and 203N. I've never had a problem with them rusting or holding an edge. Most of the feedback that I get from my customers is exactly the opposite. They are impressed with their edge holding ability. I've had customers reply back that they have dressed 4 or 5 hogs and their knife is still going.
That being said my Damascus billets are made here in the USA. You can buy pre-ground Damascus blades from a lot of the knife making supply places but odds are they are cheap imports from India or Pakistan. They may be made from old tin cans for all I know but I do know they aren't any good.
Just one more reason that I buy quality Damascus billets made here in the US and then cut, profile, grind, heat treat, etch and add the edge profile to the blades myself.
Just my

I'm another big fan of the Cutco outdoor knife. It has done very well. That bright orange handle is a bonus, too.

I have a bunch of the KOA knives...great knives