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Key features:
The filleting knife is characterized by a relatively flexible and long blade which allows for the delicate preparation of fish and meat.
It is very helpful in the delicate removal of fillets from whole fish, while also providing an excellent feel for the fine cleaning of small bones from fillets.
The entire core is made of VG MAX steel with a hardness of 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good). Covered with 32 layers of Damascus steel, the knife represents unparalleled anatomy combined with a durable blade that is both hard and flexible thanks to its hybrid composition.
The blade length is 23 cm.
The slim handle made from durable pakkawood is based on the shape of a traditional Japanese chestnut. The high-quality resin added to the wood makes the material exceptionally strong and moisture-resistant. The chestnut shape offers a comfortable and secure grip during cutting, thanks to a small hollow in the handle.
The length of the handle is 12.5 cm.
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.
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.
No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.
You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the 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's edge and to maintain its 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.
