Wiebe Elite Double Edged Fleshing Knife

Made for those trappers who want efficiency and perfection.  One edge, ultra sharp, is designed for slicing the stubborn gristle found on coon and beaver.  The opposite edge is moderately sharp and is ideal for "pushing" fat and meat.  The stainless blade length is 10 1/2" by 1 1/8" wide.  Scraping edge is 10 3/8" on the concave side and 10 5/8" on the convex side.

Tyler shows how to dull down and sharpen the Wiebe Elite Fleshing knife.

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