The fillet knife, 20 cm blade, features a narrow and flexible blade, ideal to precisely fillet a fresh fish.
Japanese precision, Western robustness
The best of both worlds
- 100% handmade
- Ultra-sharp Japanese 440C high-carbon stainless steel
- Hidden full tang
- Black pakkawood handle
- HRC hardness: 59-60
- Weight: 198g
- Perfectly balanced
- Wooden Saya (sheath or blade cover) included with each knife
- Lifetime warranty
Specifically designed to fillet fish, the fillet knife features a thin, long and flexible blade which moves easily along the backbone and under the skin of fish. Besides its aesthetic appeal, the “Tsuchime” (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.
About Kotai Kitchen
KOTAI was born as a bridge between Asian and Western cutlery. Light, precise, and ultra-sharp like a Japanese knife yet stainless, sturdy and very durable like a German knife. All the pros without the cons, no compromise.