The thin and flexible blade of the fillet knife is perfect for the delicate job of filleting fish. It’s a perfectly balanced knife that will stay sharper for longer thanks to its 15 degree angled edge and sand filled handle. The Japanese knives are made in one piece from specially formulated stainless steel (Cromova 18) and it is thanks to this seamless construction that they stay hygienically clean for longer, as the smooth edge doesn’t allow for any food trappings. – G-20 – 1 – A22-1