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 degrees 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.

Key Features:

• 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