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05-28-2023, 11:06 AM
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Join Date: May 2007
Location: Edm.
Posts: 4,936
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What fishing knife would you recommend ?
My buddy is looking for a filleting knife . Seems like a lot of them are made in china . Can anyone recommend a good knife .Are the electric knifes worth getting ,are they worth getting as they just don't store as easy in a tackle box or clean up is not as easy as a fixed blade .
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05-28-2023, 11:54 AM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,592
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The sky is the limit, you can spend hundreds if dlirs on a cystom built filletting knife and yhere are those that will tell you they ate the brst, or you cam buy a finnish Rapala( Marttinni made IIRC) for under $50 and be happy .
I fushrd cod with a guy last year that uses a Quik Sharp pull sharoener. He went through a full fish box of cod in no time at all, perfect fillets, skinned.
He didn't touch the blade until the end of 30 odd fish. He fishes every day during thecid season.
I have several , some $45, a couple are over $200, for the amount of fishing I do ( about every weekend in the summer) , I am just as happy with the performance of my Rapala and Grohmann as my two custom built fillet knives.
Cat
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Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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05-28-2023, 12:52 PM
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Join Date: Dec 2011
Location: Rocky View County AB.
Posts: 3,561
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Rapala makes a good knife and it won't break the bank.
You can also pick up a decent pull through sharpener for 50 bucks or less.
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05-28-2023, 01:11 PM
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Join Date: May 2014
Posts: 3,567
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Not sure if the birch handled Rapala's are still made in Finland, but the Finnish Rapalas were decent knives for the money. Mora actually makes some pretty good fillet knives too for a decent price. If you want to spend more I'd go with a Grohman.
I've had a couple Rapalas for over 30 years, not going to say they are anything special, but they work well enough that after using them on probably over a thousand fish I've never seriously concidered upgrading. A few swipes on a steel after each use and minor touch ups with a fine stone a couple times a year keep them shaving sharp.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
Last edited by Bushleague; 05-28-2023 at 01:26 PM.
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05-28-2023, 04:16 PM
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Join Date: Dec 2011
Location: Busby AB
Posts: 837
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Picked up a Browning folder at the Fishin Hole sale last summer. Nice knife.
Also have a folding Cuda knife but like the Browning better.
Also have an old Rapala which is worn down but still works great especially for the rib bones.
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05-28-2023, 06:53 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,592
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Quote:
Originally Posted by Bushleague
Not sure if the birch handled Rapala's are still made in Finland, but the Finnish Rapalas were decent knives for the money. Mora actually makes some pretty good fillet knives too for a decent price. If you want to spend more I'd go with a Grohman.
I've had a couple Rapalas for over 30 years, not going to say they are anything special, but they work well enough that after using them on probably over a thousand fish I've never seriously concidered upgrading. A few swipes on a steel after each use and minor touch ups with a fine stone a couple times a year keep them shaving sharp.
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They are still made by Marttiini in Finland, yes.
Cat
https://www.warriorsandwonders.com/M..._Fish_n_Fillet
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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05-28-2023, 06:55 PM
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Join Date: Jan 2013
Location: onoway, Ab
Posts: 6,998
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Cat I know it’s Sunday but how much had you drank when you typed your first post.
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05-28-2023, 05:08 PM
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Join Date: Sep 2019
Posts: 43
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Love my Bubba. But the one that folds. Little more compact
Sent from my iPhone using Tapatalk
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05-28-2023, 06:04 PM
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Join Date: Jan 2018
Location: Wainwright
Posts: 586
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I have a 6" rapala medallion (Finnish built) and a 7" Kershaw. Both were right around $45 and both are decent knives.
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05-28-2023, 06:06 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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After well over 30 years In the Biz, from field research, to commercial fishing, to guiding and sportfishing, there are but two I would recommend:
https://www.amazon.ca/Kershaw-1243SH...14968791&psc=1
Or
https://canadiancoyotecompany.com/pr...nife-6-w-spoon
Most assuredly NOT made in China, and both of excellent quality.
Cheers,
Nog
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05-28-2023, 06:12 PM
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Join Date: May 2007
Location: Edm.
Posts: 4,936
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Quote:
Originally Posted by IronNoggin
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I read Kershaw is made in China then transported to USA
copy and paste
Production begins, with parts manufactured, and assembly underway. All along the way, Kershaw Quality Control (QC) is in place—from parts inspection to final inspection before shipping. Our China-made products receive additional QC before they leave the factory, then again when they arrive in Oregon.
Last edited by -JR-; 05-28-2023 at 06:19 PM.
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06-07-2023, 06:42 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,629
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I like my buddies knife, it works awesome watching him fillet all the fish
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Be careful when you follow the masses, sometimes the "M" is silent...
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06-07-2023, 12:14 PM
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Join Date: Jan 2015
Posts: 255
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I have two Kershaws, one cheap and one more pricey. There is a difference. I hear great great comments on the cutco.
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06-07-2023, 05:46 PM
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Join Date: Aug 2009
Location: Oz
Posts: 2,124
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If you’re going cheap, the only one I’ve used and found satisfactory is dexter. I bought one about two years ago because I see them recommended all over the web and wanted to see where they sat between junk and quality. I’ll say, for a sub $50 knife they’re pretty bloody good. Nowhere near top shelf but they hold an edge better then most and don’t chip. It’s much better than the northarm kermode I see recommended above.
The northarms I’ve got in s35vn must be the worst heat treated knives I’ve ever seen or owned. I wouldn’t recommend them at any price and with the two knives I own from them I wouldn’t buy more to see if it was an anomaly.
The other question about how long should an edge last? Depends on the knife. My custom will process a couple hundred kg of fish without losing a shaving edge. That includes cutting through rib bones thicker than a wooden match. I can stick it in a fish and push it wherever I want to cut, no effort or slicing required.
Each of us has to buy a level of performance we can live with.
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06-15-2023, 02:34 PM
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Join Date: May 2007
Location: Calgary
Posts: 5,145
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Anyone use the Silver Creek folder by Buck Knives?
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Former Ford Fan
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06-15-2023, 03:22 PM
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Join Date: Oct 2009
Location: edmonton
Posts: 1,858
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I run a cutco and a bubba both good knives
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06-15-2023, 06:55 PM
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Join Date: May 2014
Posts: 3,567
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Quote:
Originally Posted by Coiloil37
If you’re going cheap, the only one I’ve used and found satisfactory is dexter. I bought one about two years ago because I see them recommended all over the web and wanted to see where they sat between junk and quality. I’ll say, for a sub $50 knife they’re pretty bloody good. Nowhere near top shelf but they hold an edge better then most and don’t chip. It’s much better than the northarm kermode I see recommended above.
The northarms I’ve got in s35vn must be the worst heat treated knives I’ve ever seen or owned. I wouldn’t recommend them at any price and with the two knives I own from them I wouldn’t buy more to see if it was an anomaly.
The other question about how long should an edge last? Depends on the knife. My custom will process a couple hundred kg of fish without losing a shaving edge. That includes cutting through rib bones thicker than a wooden match. I can stick it in a fish and push it wherever I want to cut, no effort or slicing required.
Each of us has to buy a level of performance we can live with.
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Never felt the need to cut through the ribs, also never thought that less than a minuet on a steel between uses was terribly inconvenient. JMO.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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06-15-2023, 08:45 PM
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Join Date: Aug 2009
Location: Oz
Posts: 2,124
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Quote:
Originally Posted by Bushleague
Never felt the need to cut through the ribs, also never thought that less than a minuet on a steel between uses was terribly inconvenient. JMO.
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Different strokes.
Ribs, scales or even shark skin is far harder on an edge then what your processing in Alberta. Usually I skirt around the rib cage but there are times I knock the fillets off the spine and clean the ribs out of the fillet later.
I find it very inconvenient having a knife lose its edge while I’m trying to use it. I don’t mind sharpening it but I hate when a blade loses its cutting aggression mid job. A fishing day for me looks like this. Up at 02:30 and load the boat, fish all day, home between 17-19:00 depending on time of year, unload and clean the boat and then I have to deal with the processing about 16-20 hours after I started, I’m tired. Mistakes are the last thing I need and dull knives lead to mistakes. After an average day I’m cleaning 50-80kg of fish and I want a tool that will get the job done without losing an edge or requiring any attention. In previous threads I mentioned I sharpened my fillet knife after every trip because it seemed like the thing to do. About 18-20 months ago I wanted to see how long the edge would last so I quit sharpening between uses. I still haven’t touched it up and it still push cuts paper and plows hair off my arm. It’s cut up many hundreds (perhaps thousands) of kg’s of fish since it saw a stone and I have no idea how much longer it’ll go before I have to sharpen or strop the thing.
Like I said, we all pay for a level of performance we can deal with. We also view this problem through different lenses based on experience.
The point of my original post was this. The dexter is a pretty good knife for less then $50
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06-16-2023, 06:30 AM
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Join Date: May 2007
Location: Calgary
Posts: 5,145
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Good post Coiloil, those knives are US made too, gonna get one, no longer interested in the folder from Buck, chinesium anyway.
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Former Ford Fan
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06-16-2023, 07:09 PM
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Join Date: May 2014
Posts: 3,567
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Quote:
Originally Posted by Coiloil37
Different strokes.
Ribs, scales or even shark skin is far harder on an edge then what your processing in Alberta. Usually I skirt around the rib cage but there are times I knock the fillets off the spine and clean the ribs out of the fillet later.
I find it very inconvenient having a knife lose its edge while I’m trying to use it. I don’t mind sharpening it but I hate when a blade loses its cutting aggression mid job. A fishing day for me looks like this. Up at 02:30 and load the boat, fish all day, home between 17-19:00 depending on time of year, unload and clean the boat and then I have to deal with the processing about 16-20 hours after I started, I’m tired. Mistakes are the last thing I need and dull knives lead to mistakes. After an average day I’m cleaning 50-80kg of fish and I want a tool that will get the job done without losing an edge or requiring any attention. In previous threads I mentioned I sharpened my fillet knife after every trip because it seemed like the thing to do. About 18-20 months ago I wanted to see how long the edge would last so I quit sharpening between uses. I still haven’t touched it up and it still push cuts paper and plows hair off my arm. It’s cut up many hundreds (perhaps thousands) of kg’s of fish since it saw a stone and I have no idea how much longer it’ll go before I have to sharpen or strop the thing.
Like I said, we all pay for a level of performance we can deal with. We also view this problem through different lenses based on experience.
The point of my original post was this. The dexter is a pretty good knife for less then $50
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Exactly my point. I'm not saying that your opinion is invalid, but just bringing up the possibility that the particular lense I'm looking through might be more relevent to the OP, who wont be cleaning 80lbs of shark any time soon.
Also worth mentioning... even if you werent cleaning any fish at all Coil, I still think you would likely own a fillet knife that cost many times what mine is worth
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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06-17-2023, 03:11 PM
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Join Date: Sep 2020
Posts: 62
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Quote:
Originally Posted by Coiloil37
If you’re going cheap, the only one I’ve used and found satisfactory is dexter. I bought one about two years ago because I see them recommended all over the web and wanted to see where they sat between junk and quality. I’ll say, for a sub $50 knife they’re pretty bloody good. Nowhere near top shelf but they hold an edge better then most and don’t chip. It’s much better than the northarm kermode I see recommended above.
The northarms I’ve got in s35vn must be the worst heat treated knives I’ve ever seen or owned. I wouldn’t recommend them at any price and with the two knives I own from them I wouldn’t buy more to see if it was an anomaly.
The other question about how long should an edge last? Depends on the knife. My custom will process a couple hundred kg of fish without losing a shaving edge. That includes cutting through rib bones thicker than a wooden match. I can stick it in a fish and push it wherever I want to cut, no effort or slicing required.
Each of us has to buy a level of performance we can live with.
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Do you have a suggestion in the price range of the north arms? I have a Dexter but it’s not as flexible as I’d like.
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06-17-2023, 08:27 PM
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Join Date: Aug 2009
Location: Oz
Posts: 2,124
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Quote:
Originally Posted by akn
Do you have a suggestion in the price range of the north arms? I have a Dexter but it’s not as flexible as I’d like.
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No I haven’t tried any other mid range fillet knives. I’ve played in the sub $80 category, bought the Phil Wilson and then the northarm for a boat knife. I only bought the northarm because I can’t risk losing the custom into the ocean because I’ll never get another one. As it is I don’t take the northarm on the boat either. It rusts terribly easy, loses an edge and has too much flex. I still use my bait knife when I need to knock a fish down to fit in the kill tank which is a spyderco waterway.
I did buy a benchmade meateater specifically for that purpose but it’s not rust resistant enough. The few times I used it I found the blade works very well on fish but the handles brutal and creates a hot spot on the heel of my hand. I’ve been using it more for red meat than fish lately.
Typically I go off my experience when I’m dispensing information online and don’t venture into hypotheticals but I’ll make an exception for this. Keep in mind that I’m NOT speaking from experience here. I suspect the magnacut northarm might be worth a look. I had terrible luck with the s35vn version and I hate how much flex is in their 9” blade but the new steel might have fixed all those problems. I’m also aware flex is very subjective and what I despise someone else might think is just right.
As an aside. It seems most fishermen are brutally cheap on their processing equipment and there really isn’t much supply of quality, midrange or high end customs. I know guys with multi million dollar boats, 50k worth of rods and reels onboard trolling a couple grand worth of lures who wouldn’t consider spending more then $50 on their knife. Totally upside down in my mind but it’s the way it is.
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06-17-2023, 11:06 PM
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Join Date: May 2014
Posts: 3,567
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Quote:
Originally Posted by Coiloil37
As an aside. It seems most fishermen are brutally cheap on their processing equipment and there really isn’t much supply of quality, midrange or high end customs. I know guys with multi million dollar boats, 50k worth of rods and reels onboard trolling a couple grand worth of lures who wouldn’t consider spending more then $50 on their knife. Totally upside down in my mind but it’s the way it is.
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Well, at least I'm consistantly cheap
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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06-19-2023, 09:11 AM
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Join Date: May 2011
Location: Edmonton Alberta
Posts: 1,879
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Quote:
Originally Posted by Coiloil37
No I haven’t tried any other mid range fillet knives. I’ve played in the sub $80 category, bought the Phil Wilson and then the northarm for a boat knife. I only bought the northarm because I can’t risk losing the custom into the ocean because I’ll never get another one. As it is I don’t take the northarm on the boat either. It rusts terribly easy, loses an edge and has too much flex. I still use my bait knife when I need to knock a fish down to fit in the kill tank which is a spyderco waterway.
I did buy a benchmade meateater specifically for that purpose but it’s not rust resistant enough. The few times I used it I found the blade works very well on fish but the handles brutal and creates a hot spot on the heel of my hand. I’ve been using it more for red meat than fish lately.
Typically I go off my experience when I’m dispensing information online and don’t venture into hypotheticals but I’ll make an exception for this. Keep in mind that I’m NOT speaking from experience here. I suspect the magnacut northarm might be worth a look. I had terrible luck with the s35vn version and I hate how much flex is in their 9” blade but the new steel might have fixed all those problems. I’m also aware flex is very subjective and what I despise someone else might think is just right.
As an aside. It seems most fishermen are brutally cheap on their processing equipment and there really isn’t much supply of quality, midrange or high end customs. I know guys with multi million dollar boats, 50k worth of rods and reels onboard trolling a couple grand worth of lures who wouldn’t consider spending more then $50 on their knife. Totally upside down in my mind but it’s the way it is.
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I am jealous of your spyderco waterway. I been wanting it for a long time now but its been sold out all over canada for a year and a half.
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