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Key features:
The fillet knife is characterized by a relatively flexible and long blade that allows for the delicate preparation of fish and meat.
It is very helpful in the precise removal of fillets from whole fish, while also providing excellent dexterity for the fine cleaning of small bones from fillets.
The core of the Shun Premier blade is made of extremely strong VG Max steel and is surrounded by 32 layers of Damascus steel.
The combination of different grades of steel makes the blade hard and flexible at the same time. The dual-sided blade is easy to use due to its lightweight and ensures simple and precise cuts.
The inclusion of the hammered surface - known in Japan as Tsuchime - not only emphasizes the aesthetics but also helps prevent materials from sticking to the blade thanks to the small "air pockets" created.
Its hardness level is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good) and the length of the blade is 24 cm.
Thanks to its symmetrical shape, it is ideal for both right-handed and left-handed individuals. The continuous connection between the handle and the blade provides balance and stability during cutting.
It is made from brown pakkawood, a waterproof and particularly sturdy wooden coating that gives the knife a warm and precious feel. The length of the handle is 12.5 cm.
On the back of the handle, the iconic professional logo of Tim Mälzer, the bull's head, is engraved.
Cuts are recommended to be made 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 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 that you can achieve with a sharpener, sharpening stone or strop.
You can tell 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 through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
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.
