Kotai Flexible Fish Knife

Kotai Fish Knife 20cm blade

The filleting knife has a narrow, flexible blade perfect for lifting fillets with precision. Long and flexible which moves easily along the backbone and under the skin of the fish
The blade is made of high grade 440C stainless steel, 60 HRC hardness, which has been used for three generations to make durable and superb knives. It cuts like a razor blade.
The hidden full tang handle made of Pakkawood (a composite that resists temperature differences) is designed to allow you to effortlessly cut through even the toughest of foods while keeping your hand comfortable.
A bamboo blade guard "Saya" is included as well as a Bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To care for your Kotai Japanese knives, it is advisable to wash them by hand and avoid getting the handle wet. Avoid abrasive sponges, then use a clean and dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetic bars, as your knife may fall off as it will not stay in place and may crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic cutting board.

Features:

Blade length: 20cm double cut
Thickness of the back of the blade: 1,8mm
Angle of the blade 15°.
Weight: 130g

Handmade in Japan.