• 20 cm flexible fillet knife made of 440C steel with pakkawood handle.
  • 20 cm flexible fillet knife made of 440C steel with pakkawood handle.
  • 20 cm flexible fillet knife made of 440C steel with pakkawood handle.
  • 20 cm flexible fillet knife made of 440C steel with pakkawood handle.
  • 20 cm flexible fillet knife made of 440C steel with pakkawood handle.
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Flexible Fillet Knife 20 cm - Pakka Collection

Flexible Fillet Knife 20 cm - Pakka Collection

€100.00
€140.00 €100.00
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Taxes included. Shipping calculated at checkout.

MAINTENANCE AND SHARPENING GUIDE

  • 90-Day Money-Back Guarantee
  • International Lifetime Warranty
  • Free shipping in the US and the EU

DESCRIPTION

The Fillet knife features a narrow and flexible blade, ideal to precisely fillet a fresh fish.

○ Handmade

○ Razor-sharp Japanese stainless steel

○ Rust-resistant

○ Hidden full tang

○ Perfectly balanced for comfort

○ Bamboo “Saya” (鞘) - blade guard included

○ Sustainably-grown bamboo box

SPECIFICATIONS

Blade length / Total length: 20 cm (8") / 33 cm (13")

Blade Material: 440C high-carbon stainless steel

Blade Type: Double bevel

Weight: 130 g (4.6 oz)

Blade Hardness: HRC 60 +/-1

Thickness At The Spine: 1.8 mm

Steel Heat Treatment: Cryogenic

Blade Angle: 15˚, 50/50 symmetrical grind

Handle Material: Pakkawood

MAINTENANCE

• Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods

• Hand wash (dishwasher not recommended)

• Dry quickly after use

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CHARACTERISTICS

  • Rediscover Cooking

    Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

  • Lasting Performance

    440C contains twice as much carbon as other premium steels. The blade, heat treated to HRC 60 +/- 1 hardness, keeps its razor-sharp edge cut after cut.

  • Ergonomically Engineered

    The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

Specifically designed to fillet fish, the fillet knife features a thin, long and flexible blade which moves easily along the backbone and under the skin of fish.

Boning and removing skin from meat is easier too, thanks to the narrow blade that reduces drag as it cuts against fibrous tissue.

The blade’s unique flexibility ensures maximum yield, meaning more food with less waste.

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The Experts' Opinion

  • Picture of Robert Fontana with one of our first knives.

    Robert Fontana

    "Des experts en couteaux au service d'experts en gastronomie."

  • Chef Philippe Colinet with a Kiritsuke KOTAI knife

    Philippe Colinet

    "Le manche tient bien dans la main et est bien équilibré. J'adore le motif martelé à la main sur la lame. Excellent travail."

  • Picture of Chef Matthieu Pasgrimaud using our knife.

    Matthieu Pasgrimaud

    "KOTAI est une marque qui élève votre parcours culinaire en vous offrant une meilleure expérience de coupe."

  • Picture of Thibaut Gamba with our knife.

    Thibaut Gamba

    "Un couteau puissant, mais très confortable et précis. Je l'ai toujours à côté de moi."

  • Picture of Francesco Arena using our knife.

    Francesco Arena

    "Je suis sans voix ! Le couteau est spectaculaire !"

  • Picture of Chefs Romain Casas & Tiphaine Mollard using our knives.

    Romain Casas & Tiphaine Mollard

    "Nous sommes agréablement surpris par KOTAI depuis que nous l'avons adopté. Ce sont d'excellents outils pour un usage quotidien."

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HANDCRAFTED BY MASTER KNIFE MAKERS

Initial stage of conceptualising the product design for KOTAI knives.

High-end 440C Japanese steel is used by third-generation expert bladesmiths to handcraft flawless, durable and beautiful knives.

Each KOTAI knife requires 138 steps and over 2 months to be made before going through rigorous testing.

Your Questions, Answered

What is a fillet knife used for?

A fillet knife, also called a fish knife or sole fillet knife, is used to fillet fish with precision thanks to its thin, more flexible blade compared to a standard knife, helping to avoid leaving bones in the fish.

What are the advantages of 440C steel?

440C steel from Aichi Steel is a high-carbon Japanese stainless steel: it is much less prone to rust than carbon steel. In addition, its heat treatment (also known as “tempering”) allows KOTAI knives to reach a hardness of HRC 60 ±1 without compromising toughness or impact resistance.

→ Learn more.

What is a bamboo blade guard used for?

The blade guard, or saya, is used to protect your knife blade from impacts it may suffer during transport or when stored in drawers.

Screw the fastener for maximum protection.

How does the lifetime warranty work?

We believe a good knife should be a chef’s trusted companion for life.

That is why we proudly back our knives with a lifetime warranty.

If you discover a manufacturing defect, simply contact us at help@kotaikitchen.com and we will repair or replace your knife free of charge.

In addition to our lifetime warranty against manufacturing defects, you are also covered by a 90 day money back guarantee in case your KOTAI knife does not meet your expectations.

Try a KOTAI knife with complete peace of mind and return it within 90 days if it is not right for you. No questions asked.

Is it worth buying this knife, or should I just buy a €30 knife from Ikea?

A cheap knife often ends up costing you more over time. It can break or lose its sharpness quickly, and low-quality steel simply will not hold an edge, no matter how many hours you spend sharpening it. Sooner or later, you may find yourself buying a new knife every year.

There are many inexpensive knives on the market that do not meet even basic standards, and very few affordable options for passionate home cooks who need reliable tools to support their craft or hobby without paying extra just for a brand name. Choose a KOTAI knife today and invest in a lifetime of safe, enjoyable cooking.

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