For sharpening Katanza knives, 
I use a V-Sharp Warthog as they 
have the same 17-degree angle we 
sharpen the blades at when new.
The Katanza range are top 
end knives, for the user who 
appreciates a well-designed and 
balanced blade when processing 
their fish and meat to get the 
best out of each fillet or cut.
I wanted to start with a small 
range with options of both fishing 
and hunting. A fish filleting knife 
was a must, I chose to make a 6", 
7", 8" and a 10” blade all required 
to have some flexibility but not 
too thin as to bend all over the 
place and be hard to sharpen.
Our blade maker got this 
The 8” knife comes with a stunning 
hand polished, stabilised coloured 
maple wood handle, with G10 grips and 
Mosaic brass and stainless inserts.
The G10 Damascus wave pattern 
effect looks stunning with blue 
stabilised wooden handle.
48  FISHING IN GODZONE MAGAZINE
Katanza Knives
Top Kit
	• Never put them in a 
dishwasher, as it will 
damage the handles.
	• Hand wash in hot water 
with a dish washing liquid.
	• Even though the blade is 
stainless, dry off immediately.
	• Never sharpen with a pull 
through knife sharpener.
	• Use a wet stone, steel or 
diamond equivalent.
Knife Tips

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