For use on fish, meat and fruit: while boning knives or cleavers are more suitable for coarser tasks, especially for meat, the Filleting Knife, with its flexible blade, is particularly suitable for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit, these are the Filleting Knife's special talents.
Features
- Flexible 18cm blade: Purpose-built for wafer-thin filleting of fish.
- Genuinely versatile: Also suited to precision meat cutting and peeling fruit.
- Forged in Solingen, Germany: Over 200 years of knife-making expertise in every blade.
- Precision sharpened edge: Stays sharper for longer, reducing the need for resharpening.
Specifications
- Blade length: 18cm
- Blade width: 3.1cm
- Handle length: 11.2cm
- Material: Premium Forged Steel
- Manufactured in: Solingen, Germany
- Production method: Forged
- Rockwell hardness: 58 HRC
- Guarantee: Limited Lifetime
Care
- Washing: Wash by hand and immediately towel-dry. Avoid using abrasive sponges or leaving your knife soaking in the sink.
- Storage: Safely store your knife using a storage solution.
- Chopping boards: Avoid cutting on hard surfaces such as metal, glass or hardwoods like bamboo.
- Maintenance: Regular honing is essential to keep your knife performing at its best. Sharpen as needed using a whetstone, sharpening steel, or hand-held knife sharpener.
Questions and Answers
Q: Is it dishwasher safe?
A: No, handwash and dry immediately, since dishwashers can blunt and chip the blade over time.
Q: What's it best used for?
A: Filleting fish, precision meat cutting, and peeling fruit, particularly where a flexible blade helps.
Q: How does it differ from a boning knife?
A: A boning knife or cleaver suits coarser tasks, especially with meat, while this flexible blade is specifically built for delicate, wafer-thin filleting.