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Bubba Blade started with a group of San Diego saltwater fishermen who were tired of fillet knives that dulled halfway through a limit, pitted after a season, and slipped out of a wet hand at the worst possible moment. They built their own, and the red handle they came up with turned into one of the most recognizable shapes in fishing gear. Every knife Bubba Blade makes still runs that same grip.
The patented handle is a thermoplastic core wrapped in textured synthetic rubber that gets tackier as it gets wetter. Slime, blood, rain, cold hands, none of it loosens your hold. A trigger grip lets you drive real force through the edge when you hit a rib line, thumb and finger pads index your hand the same way every cut, and integral safety guards keep your fingers off the blade and off the spines of whatever you just landed. Fixed models are full tang, ground from one piece of steel, so the balance sits where your hand is instead of out at the tip.
Bubba Blade grinds high carbon stainless and bonds a titanium based non-stick coating over it. Two things happen. Rust and pitting slow way down, which matters when a knife lives in a boat, and flesh releases off the blade instead of clinging to it, which speeds up the second half of a long cleaning session. Hardness sits in the mid to high 50s, deliberately, because a fillet blade needs to bend without taking a set and needs to come back to sharp in a couple of passes on a rod.
Flex is the spec that decides which Bubba you want. Tapered Flex has some backbone behind the edge for medium fish and heavier meat, Flex bends more freely for following bone through panfish and walleye. Blade length follows the fish, from a 7 inch that also folds for tackle box carry up to a 12 inch for big saltwater work. Compare the full range of fillet knives or browse other fixed blade knives for processing work.
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