K3 Filleting Knife - POM

The motto of this historic knife manufacturer is 'Good Knives are Made by Hand', and they have stayed true to these words for over 140 years. Each blade has been made the same way since 1872 using a special Solingen dry grinding technique. By grinding the blade at a steeper angle than most common knifes, the tapered edge is much sharper and stays that way for longer. At the final stage of shaping the blade undergoes a process called blue-glazing, which is one of the most time-consuming and complex techniques. It leaves each blade with a resonant, bluish tone and an extremely smooth surface. The 67 step process of production for each knife is carried out by master craftspeople, using the finest grade steel and a stunning selection of German woods ranging from cherry to walnut and iced beech.

The 'K' series of knives are based on the Japanese double bevel technique, which involves sharpening the knife to 20-30 degrees on both sides. The process makes the knife itself more versatile, as they are able to cut fruit and vegetables or meat and fish with ease and a superior cut.

Item details: The filleting knife is designed for purpose as a fish knife. There is a slight flexibility to the blade, allowing the user to perform close cuts along fish bones, and remove skin with a level of expertise as the knife does the work for you. The finely ground blade is deceptively light, and is made using a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder and more durable than the average European stainless steel, while the hand is made from dishwasher safe polyoxymethylene (POM).

Also available with a walnut or plum wood handle.

Measurements: Length: 9.5", 5" blade

Care instructions: Although polyoxymethylene (POM) is dishwasher safe, we often recommend hand washing to maintain the sharpness of the blade for as long as possible. We also recommend treating the blade with a food-grade knife oil on a semi-regular basis.