Knife - Fillet knife, 20 cm blade.
The fillet knife features a narrow and flexible blade, ideal to precisely fillet a fresh fish.
Japanese precision, Western robustness.
The best of both worlds.
* 100% handmade
* Ultra-sharp Japanese 440C high-carbon stainless steel
* Hidden full tang
* Black pakkawood handle
* HRC hardness: 60 +/-1
* Weight: 130g
* Perfectly balanced
* Stainless
* Bamboo Saya (sheath or blade cover) included with each knife
* Lifetime warranty
Specifically designed to fillet fish, the fillet knife features a thin, long and flexible blade which moves easily along the backbone and under the skin of fish.
Boning and removing skin from meat is easier too, thanks to the narrow blade that reduces drag as it cuts against fibrous tissue.
The blade’s unique flexibility ensures maximum yield, meaning more food with less waste.
Its 1.8 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.
Forged with Japanese 440C high-carbon stainless steel, the KOTAI fillet knife's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.
Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
