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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.
Product Description
Robust, sharp and functional – the classic tool with a selection of over 70 different blade shapes.
The full bolster protects the hand, ensuring safety and a well-balanced distribution of weight. The robust handles are riveted for durability.
- Robust, sharp and functional – the classic kitchen tool.
- Forged from a single piece of chromium-molybdenum-vanadium steel.
- Particularly sharp thanks to the laser-controlled sharpening process, PEtec.
- The reduced bolster shape (half bolster) and thinner edge of the blade reduce the weight of the knife.
- The robust handles feature durable rivets and no joints.
- A variety of models available with over 70 blade shapes (from 6 – 36 cm blade lengths).
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