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Key features:
The fillet knife is characterized by a relatively flexible and long blade that allows for delicate preparation of fish and meat.
It is very helpful in the delicate removal of fillets from whole fish, while also providing excellent precision for the fine cleaning of small bones from fillets.
The blade of the Seki Magoroku Redwood series is made of carbon stainless steel 1K6 with a hardness of 57 (±1) HRC (a knife with a hardness above 56 HRC is considered good). It has long-lasting edge retention and exceptional sharpness. The single-sided sharpening traditionally used for Japanese knives minimizes friction between the blade and the material being cut, providing the required cutting precision.
The length of the blade is 20 cm.
The handle with the traditional chestnut shape is made of pakkawood. The high-quality resin added to the wood makes the material extremely durable, resistant to moisture, and comfortable to hold.
The length of the handle is 13.5 cm.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.