Wüsthof Classic Fish Fillet Knife
[dropcap]I[/dropcap] finally got sick and tired of struggling at the dock’s cleaning station with a seemingly self-dulling fillet knife that I bought at the “big-box” outdoor store a few years ago. So a few months ago, I invested in a real knife, honing stone and had a leather tradesman craft a sheath for the knife. Spending over $100 doesn’t come easy, but it was well worth it. No more tearing and ripping fish fillets out. Now, it’s like cutting warm butter.
Here’s the skinny
With a pliant, narrow blade that thinly cuts and finely trims, this German knife is specially designed to bone and fillet fish and poultry. The full-tang high-carbon-steel blade is triple riveted to the polypropylene handle for peerless balance.
Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
Narrow, extra-thin blade flexes for control and maximum yield while filleting.
Full tang is triple riveted to the handle for exceptional durability and control.
Polypropylene handle is contoured for a comfortable grip.
Dimensions:
7″-long blade.
5″-long handle.
4.8 oz.
Made in Germany
Use
Always use caution when handling sharp objects.
Avoid cutting on hard surfaces such as stone, metal or glass.
It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
Maintain the knife’s cutting edge by regularly using a honing steel.
Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
Store knife in a safe place to protect its edge and prevent injury.
