A specialty knife for skinning, cutting, and removing bones from fish.
Fish is a very delicate protein with hard and sharp bones. To best handle this combination, our fillet’s blade is our most flexible and is thin and narrow toward the tip to glide through the fish’s protein easily, while its thicker heel aids in pushing through harder and denser bones, such as the neck and fins.
Buckeye burl varies in color and grain structure and may vary from the displayed photo, as each piece of wood is unique.
◦ Blade Length: 8.75"
◦ Steel: AEB-L Stainless Steel
◦ Handle: Stabilized Buckeye Burl wood with Stainless Steel Bolster and Loveless Pins
◦ Rockwell (HRC): 62
THIS ITEM WILL SHIP MID-MARCH
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Town Cutler makes professional culinary knives and tools for people with a passion for cooking and appreciation of enduring handmade goods. We deeply value exploring different ideas and developing new products, making the most of materials, always improving, and sharing our experience and knowledge with customers to help build skills and confidence.
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