A fillet knife is an invaluable assistant when slicing. It is intended for obtaining fillets of fish, meat and poultry. Due to the long and narrow (sometimes flexible) blade, it is easy to achieve thin, perfectly even slices.
Kitchen knives of the KITAKAMI series are made of high-alloy German steel X50CrMoV15, hardened to 57 units on the Rockwell scale.
They have increased strength and are suitable for frequent use.
The blades have two-sided symmetrical sharpening along the entire length of the cutting edge, which ensures easy cutting and processing.
The thickened heel blade prevents fingers from slipping on the blade and provides additional support during work.
Each model is equipped with a stainless steel bolster that evenly distributes the load during operation.
The polypropylene handle in a classic design is firmly fixed with three bolts.
Thanks to the matte coating, it is resistant to slipping and ensures safe work.
To extend the life of the knife, it should be washed by hand.
