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The thin and flexible blade of the fillet knife is perfect for the delicate job of filleting fish. It's a perfectly balanced knife that will stay sharper for longer thanks to its 15 degree angled edge and sand filled handle. The Japanese knives are made in one piece from specially formulated stainless steel (Cromova 18) and it is thanks to this seamless construction that they stay hygienically clean for longer, as the smooth edge doesn't allow for any food trappings.
- Finest CROMOVA 18 stainless steel, Ice tempered and hardened to Rockwell C56-58
- Razor sharp edge angled at 15 degree
- Rust, stains and corrosion resistant
- Carefully weighted to ensure perfect balance in the hand
- Smooth contours and seamless construction
- Suitable for professional use
- Handwash only
- Made in Japan
|Construction:||Blade type: Tempered stamped steel|
Blade construction: CrMoVa 18 stainless steel
Blade Hardness: HRC 56 Ð 58
Edge: Double ground @ 15 degrees
Handle: Hollow stainless steel
|Tang:||Unique seamless construction|
|Dimensions:||Blade length: 21 cm|
Total length: 33.5 cm
|Weight:|| 146 g |
|Cleaning/Care: ||Handwash and dry thoroughly|
|Made in:|| Japan |
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Good fillet knife
Although it's a flexible knife, but tricky to reach some part of the fish and not able to crush through the fish bone. I would prefer to use my Japanese deba bocho knife to fillet my fish which will give you a cleaner cut but that's my preference anyway. Overall a great knife with weight balance ratio and superbly sharp knife.
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This is a great filleting knife. Was a bit concerned with the wider blade, but it is brilliant. Have filleted small and large fish - no problems.
Global Flexible Fillet Knife 21cm G-20
50% Off RRP