-
Description
A Japanese filleting knife with a narrow, flexible blade, ideal for cutting fish. Part of the extensive Kai Shun Classic range, which we consider the best of the best for its high-quality stainless steel blades and comfortable handles.
---DETAILS--- Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. While the Kai Shun Classic range typically has a layered Damascus knife, in order for this knife to be flexible, there is just a single layer of metal with a core of hard VG Max steel. The tarnish-proof pakkawood handle has a chestnut (or ‘D’) shape that moulds perfectly to your right hand. This filleting knife is flexible enough to slide under bones when cutting fish and meat.
Read our Japanese knife care guide here.
---BENEFITS--- ‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your right hand.'
