KTSG005D Kotai Damascus fish knife

Kotai Damascus steel blade 20 cm 67 layers

The filleting knife has a narrow, flexible blade, perfect for lifting fillets with precision. Long and flexible, it moves easily along the backbone and under the skin of the fish.
Blade made from 67-layer AUS-10 high-carbon Damascus stainless steel with full hidden tang. Blade hardness HRC 61+/-1. 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: 20 cm double bevel
Total length: 33 cm
Thickness of back of blade: 1.8mm
Blade angle 15°.
Weight: 130g

Handmade in Japan.