The filleting knife features a slightly flexible blade that makes it extremely handy for filleting fish. It is particularly sharp as it is made from high-quality steel and is the ideal kitchen tool not only for professional chefs but also for amateur cooks who use the best tools. The knife's blade is specially designed and balanced to offer you precision in cutting and maximum utilization of the entire length of the blade.
Description
Specifications
Utility Knife
The filleting knife features a slightly flexible blade that makes it extremely handy for filleting fish. It is particularly sharp as it is made from high-quality steel and is the ideal kitchen tool not only for professional chefs but also for amateur cooks who use the best tools. The knife's blade is specially designed and balanced to offer you precision in cutting and maximum utilization of the entire length of the blade.
Blade Material
The blade is made from AUS-8 steel with medium carbon content and high chromium content. It offers an excellent balance of properties between hardness, blade sharpness, and corrosion resistance. This balance provides long lifespan and makes it a favorite metal alloy for many quality knife enthusiasts.
Its hardness rating is 59 HRC (a knife with hardness above 56 HRC is considered good).
Handle
The handle is made from high-pressure fiberglass, G-10, and is a material with high strength, corrosion resistance, non-slip, and heat resistance. Additionally, it provides good shock absorption, helping to reduce user fatigue during knife use. G-10 knife handles are also lightweight and easy to process.
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
- SP-0048F
- Type
- Fillet
- Material
- Stainless Steel
- Japanese
- No
- Professional Series
- Yes
- Household Use
- No
- Pieces
- 1 pcs
- Blade Length
- 22.4 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.