Yet another new knife

[Mannlicher]

I have been Jonseing for another knife from Okalahoma maker Rick Menefee.  Broke down, and ordered one in May.  Showed up Saturday.
He calls this model the "little dumpling" for some reason.
Blade is 3/16 154CM.  4 inches long.  It is deeply hollow ground, with a very well done swedge on the spine.  The tang is tapered, I specified no liners on the handle.  Scales are antique Westinghouse Micarta.
Rick did his usual amazing job of fit and finish.  No one out there makes a prettier knife, or finishes it as perfectly.  A big claim, but I think it's valid.
This knife is for processing dead animals and fish.  It will do a superb job.

[griz]

Nice knife, I sure like the looks of that tapered tang.

[mtnbkr]

What is the benefit of the tapered tang?

Chris

[Kingcreek]

I like it. It should be just the thing for boning, filleting, etc. and with that bit of upsweep it should even handle skinning.
I find a fixed blade with a slender comfortable handle and a 3.5-4" blade to be the best all around knife and its easy to find custom knife makers out there that can fill that order for reasonable compensation.

[Triphammer]

What is the benefit of the tapered tang?

Chris

Balance. Especially with a handle material like Micarta.

[griz]

Balance, yes, plus just a little weight savings. (matters more on thicker stock knives) But if we are honest the fact that it makes the knife look distinctive might be the biggest thing.

[Ben]

That looks like a great knife for fish!