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    Variants
    K-54020
    K-54020
    K-56024
    K-56024
    K-52007
    K-52007
    K-52008
    K-52008
    K-52012
    K-52012
    K-52013
    K-52013
    K-52014
    K-52014
    K-54015
    K-54015
    K-54017
    K-54017
    K-54018
    K-54018
    K-56025
    K-56025
    K-58020
    K-58020
    K-58024
    K-58024
    K-58027
    K-58027
     
     

    FILLET KNIFE

    cod. K-56018

    Sumikama - Japan
    brand
    Sumikama - Japan
    Avilability
    available

    Quantity:

    € 182.79

     
    Designer: Sumikama
    Blade steel: VG10
    Hardness: HRC 59-61
    Blade coating: Satinato
    Handle: Artificial marble
    Blade Length: 180 mm - 7.09"
    Overall Length: 315 mm - 12.40"
    Blade Thickness: 2.2 mm - 0.09"
    Weight: 136 gr - 4.80 oz.
    Dishwasher safe: No
    Made in: Japan
    Brand: Kasumi

    Description

    The fillet knife is a tool used in the kitchen for making precise and delicate cuts on meat, fish, and other foods. Equipped with a long, thin, and flexible blade, this knife allows the chef to accurately remove skin, bones, and unwanted parts from the meat, resulting in clean and uniform fillets. Its sharp and flexible blade enables precise cuts along the fish's backbone or around the bones of the meat, minimizing product waste.

    The Kasumi VG-10 PRO line features blades crafted from solid Japanese Cobalt VG10 stainless steel, a high-carbon material specifically developed for knives. With an HRC hardness of 59-60, these blades reach the ideal level for professional kitchen knives, ensuring excellent cutting performance and superior edge retention compared to most other knives.
    The edge, perfectly sharpened and polished, is achieved through a double finishing process and the use of Japanese water stones with a #3000 grit, providing the blade with exceptional professional sharpness.
    The handle, made of artificial marble (antibacterial methacrylate resin), offers a comfortable grip, is hygienic, and long-lasting.

    Description:

    The fillet knife is a tool used in the kitchen for making precise and delicate cuts on meat, fish, and other foods. Equipped with a long, thin, and flexible blade, this knife allows the chef to accurately remove skin, bones, and unwanted parts from the meat, resulting in clean and uniform fillets. Its sharp and flexible blade enables precise cuts along the fish's backbone or around the bones of the meat, minimizing product waste.

    The Kasumi VG-10 PRO line features blades crafted from solid Japanese Cobalt VG10 stainless steel, a high-carbon material specifically developed for knives. With an HRC hardness of 59-60, these blades reach the ideal level for professional kitchen knives, ensuring excellent cutting performance and superior edge retention compared to most other knives.
    The edge, perfectly sharpened and polished, is achieved through a double finishing process and the use of Japanese water stones with a #3000 grit, providing the blade with exceptional professional sharpness.
    The handle, made of artificial marble (antibacterial methacrylate resin), offers a comfortable grip, is hygienic, and long-lasting.

    Product list: Japanese knives