Classic Fish Fillet knife – 20 cm

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 Fish Filleting Knife’s special talents.

• Forged from a single piece of chromium-molybdenum-vanadium blade steel (X50 Cr MoV 15).
• The ergonomically shaped handles – feature three durable rivets.
• Note: Fillet knives may be very robust, but they are sharpened to a particularly thin edge. They should on no account be used for chopping through bones, but only for slicing.