Sometimes i remodel worn out or discarded meat carving knives into very narrow shank-like knives, which i then give away to certain Chefs & butchers.
This old Swibo i did a few years back, and it has quickly become the favorite bird & trout knife of a local Chef.
The rigid blade is hand convex ground up to 400 grit wet & dry SiC, it has an edge angle somewhere between 25 and 30 degrees inclusive, and the back of the blade is also convexed to a degree (which thins the blade a bit more & allows for better twisting & turning)
My Tormek T7 fitted with an SB-250 Blackstone was used in a supportive role; to grind down the back of the blade a bit before i continued with hand convex grinding.
The hard rubber-like handle has no real guard, only a few shallow finger grooves, which provide for quite a lot of grip.
Very useful knife according to it's owner.
(https://i.ibb.co/yFTFQGT/GEDC4811.jpg) (https://ibb.co/tpfpJkf)
(https://i.ibb.co/db5hbTC/GEDC4810.jpg) (https://ibb.co/5YR7Y0p)
(https://i.ibb.co/Bj3BFxG/GEDC4807.jpg) (https://ibb.co/1KQTj5M)
(https://i.ibb.co/C7s4gKW/GEDC4806.jpg) (https://ibb.co/Fwqc24n)