Description

Details:
* This boning and fillet knife from the Classic collection is designed to handle two key cutting tasks equally well. The narrow, curved blade easily separates meat from bone, and the 6-inch blade length is ideal for filleting fish, trimming silver skin, or making your own cutlets. * The high performance Damascus-clad blades are made from a VG-MAX steel core with 34 layers of steel on each side. The distinctive wavy pattern is formed as the blade is ground and bead-blasted from the spine to the -sharp edge, hand-sharpened to a 16-degree cutting angle. VG-MAX stainless steel is proprietary to . It includes a higher percentage of carbon for greater strength and durability. This alloy combines multiple other metals, including chromium, cobalt, vanadium, molybdenum and tungsten, to further improve wear resistance, corrosion resistance, and strength. Classic knife blades are stronger, more durable, and stay sharper longer. The ebony PakkaWood handles are made from genuine hardwood and resin. The addition of resin makes the wood moisture-resistant, strong, and durable. The D-shape of the handle is designed to fit comfortably in your hand.* The Classic collection offers a wide assortment of traditional and modern blade shapes, making these knives a perfect fit for any kitchen. Each knife in the Classic collection boasts all of the essential features that make a top choice of professional chefs.* 6-inch Damascus-clad VG-MAX steel blade for strength and durability* Hand-sharpened 16-degree cutting angle for a -sharp edge* Ebony PakkaWood handle, with D-shape for comfortable fit* Full-tang construction offers balance and strength* Hand wash and dry immediately after use* Made in Japan
Country of Origin: Japan