The fish filleting knife is specially designed for filleting fish, which is why it has a long and flexible blade with a pointed tip. It is an extremely flexible knife, which has the ability to cut even at a right angle and then return.
Description
Specifications
Fish Filleting Knife
Blade Material
The blade is made from a single piece of surgical steel containing chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel in many kitchen knives, and its composition includes approximately 0.5% carbon (X50), which offers hardness to the knife's edge, and approximately 15% chromium (Cr), which provides corrosion resistance.
Additionally, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and edge retention.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The blade hardness rating is 58 (±1) HRC (a knife with hardness above 56 HRC is considered good).
Handle
The handle is made from a material called Polyacetal Copolymer F20-03 BKF, also known as POM (Polyoxymethylene). POM is a type of plastic widely used for making knife handles and is known for its durability, abrasion resistance, and corrosion resistance. The three rivets on the handle of the knife contribute to increased stability and control during use.
Cutting board
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Cleaning
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with 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.
Sharpening
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, 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. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
- Product Number
- 4622
- Type
- Fillet
- Material
- Stainless Steel
- Japanese
- No
- Professional Series
- No
- Household Use
- Yes
- Pieces
- 1 pcs
- Blade Length
- 18 cm
- Colour
- Black
- with Non-Stick Coating
- No
- Dishwasher safe
- No
Important information
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.