KAI Wasabi Fleksibel Fileteringskniv 180 mm tomatosharp

Flexible filleting knife 180 mm, KAI Wasabi

Name: Flexible filleting knife 180 mm, KAI Wasabi
Brand: KAI
SKU: 6761F
Price: 849.0 NOK
Availability: InStock
Rating: 4.0 (1 reviews)

849,-

For those who fillet fish and want a narrow, flexible blade.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Flexible filleting knife 180 mm, KAI Wasabi

849,-

Description

If you need a good, flexible filleting knife at a good price, this is the knife for you. The KAI Wasabi filleting knife has a medium flex that is stiff enough to fillet both larger and smaller fish with precision.

Made by

KAI · Seki, Gifu

KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.

All knives from KAI

Specifications

Knife type: Filleting knife
Region: Seki, Gifu
Steel: 1K6, stainless steel
Hardness: 57-58 HRC
Blade length: 180 mm
Handle: PP with bamboo
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): 6761F

About the knife type: Filleting knife

Filleting knives are thin and often flexible knives that make it easy to fillet and bone fish and meat. They suit precise tasks such as removing skin or cutting fillets from fish and meat.

See all knife types

About the steel: 1K6

A stainless steel with high carbon content, known for staying sharp for a long time with good rust resistance. Often used in Japanese kitchen knives from KAI

Hardness 57-58 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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