The traditional filleting knife for cutting fine slices of meat and fish. Blade length 215 mm, overall length 335 mm
weight: approx. 0.12 kg

A Japanese cook's knife in the traditional way made.

The blade is made from 33 layers of stainless Damascus steel. The core layer is made of VG10 steel with a Rockwell hardness of 60-61 °. On both sides it is protected by a layer of nickel and silver, in addition each 15 layers of Damascus grew forges.

The blade thus constructed provides a maximum cutting performance combined with maximum flexibility. The perfect glossy finish and a handle made of Pakka- and cocobolo wood, which is due to its ergonomic shape chestnuts in hand, round out this masterpiece from optimal.

The surface structure as a tribute to the traditional forging techniques we pressed by machine.

shipping costs: from 5.30 € (standard-parcel to Germany up to 4kg)
Nothing special.
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