Product No.: x-210
Delivery time: can be dispatched immediately
Weight in kg: 0.13
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65.00 EUR
Sashimi knife / fillet knife with white wooden handle
This japanese fillet knife looks very elegant. Thanks to its one-sided cut and its long and fine blade this special filet-knife cuts meat, fish and vegetables without any problem in very fine slices. If you want to make a Carpaccio with fine meat slices or to cut salmon fish or prepare vegetables for an asiatic fondue: it will be a pleasure to cut everything with this universal japanese fillet-knife. Thie japanese cooking knife is perfect to cut fish or beef in fines slices, but you can use it also for bigger pieces of meat like beef goulash, poultry or roastbeef and much more.
The nice white wooden handle is made of magnolia wood, the hand-forged blade is made from finest japanese steel and very sharp. This extreme sharpness will last for a very long time and thaks to a special treatment, the blade is also very resistent against corrosion (rust). The sashimi fillet knife comes in a very nice traditional japanese gift box.
Specifications of the japanese sashimi fillet knife :
- Sashimi fillet knife with white wooden handle
- Perfect for cutting long, fine slices of meat and fish
- Hand-forged blade in high-quality steel
- Highly resistant against corrosion (rustfree)
- Very sharp due to its special cutting angle of 45.5°
- Handle and blade are perfectly balanced
- Perfect quality / price relation ship due to direct import from Japan
- Comes in an attractive gift box
Technical characteristics :
| Blade length |
21 cm |
| Blade thickness |
3 mm |
| Total length |
30 cm |
| Weight |
130 g |
| Origin |
Japon |
Material of our japanese cooking knives
European knives are rustfree, but they never reach the same hardness and sharpness of the japanese cooking knives and get therefore quite quickly blunt. Due to the soft alloy, the cutting angle is about 76°. Traditional japanese cooking knives are very sharp thanks to their cutting angle of just 45.5°, but they rust and are therefore not easy to clean and to handle. It is even possible that little pieces of the blade may quarry out.
Our japanese cooking knives combine the advantages of both fabrication method: With a hardness of 58° rockwell the blades match with traditional japanese cooking knives, but thanks to the high part of chrome they do not rust. Furthermore, this special alloy makes the blade scratch resistant, long live and easy cleaning.
The knives are ergonomic, e.g. the shape of both blade and handle and the well balanced weight of handle and blade impede a fatigue of the wrist even when it is used for hours and hours.
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