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Flexible Fillet Knife 200 mm - Pakka Collection Flexible Fillet Knife 200 mm - Pakka Collection Flexible Fillet Knife 200 mm - Pakka Collection Flexible Fillet Knife 200 mm - Pakka Collection Flexible Fillet Knife 200 mm - Pakka Collection

Flexible Fillet Knife 200 mm - Pakka Collection


€100.00 €140.00

Narrow and perfect for filleting and deboning.

90 Days Money-Back Guarantee

Lifetime International Warranty

Free shipping in the US and 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

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 has more than 2x the carbon content than 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.


CHEF TESTIMONIALS

Comfortable and well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship.

- PHILIPPE COLINET, three times Michelin Starred Chef at Colette (5-star hotel Sezz), Saint-Tropez, France

Knife experts at the service of gastronomy experts.

- ROBERT FONTANA, Executive Chef, Pacific Club Hong Kong

Powerful knife, yet very comfortable and precise.
I always have it right beside me.

- THIBAUT GAMBA, Michelin Starred Chef at La Table, (5-star hotel Clarance), Lille, France

I am speechless! The knife is spectacular!

- FRANCESCO ARENA, Executive Chef, Maison B hotel (4-star hotel), Rimini, Italy

HANDMADE BY MASTER KNIFEMAKERS

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.

Customer Reviews

Based on 35 reviews
77%
(27)
3%
(1)
11%
(4)
3%
(1)
6%
(2)
C
Cerutti
Le couteau qui me manquait

Parfait pour lever des filets de poisson ou faire des découpes fines. Parfait

C
Cboda
Superbe couteau

On redécouvre la découpe du poisson

M
Matt
Top

Couteau vraiment pas cher pour cette qualité, j’ai plusieurs kotai dans mon set de couteau (je suis restaurateur professionnel ) je recommande à fond !

A
Ashley

Excellent Quality

J
Jean Philippe
Très bien

Bon produit, reçu dans les temps

123

FREQUENTLY ASKED QUESTIONS

What is the steel used for the blade? Will it rust?

This knife is made of 440C steel from Japan. 440C is a high-carbon stainless steel, meaning that it combines the property of high-carbon steel (very hard due to the high carbon content of 0.95%+ and the vacuum heat treatment, therefore very sharp and able to keep its edge for much longer than other steels) and stainless steel (ability to resist corrosion and stains). So the blade will not rust, but you have to care for it properly by washing it with soapy water and drying it quickly after using it.

Do not put it in the dishwasher or leave it to soak in the sink.

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

A “cheap” knife will end up costing you more in the long run, because it can break or turn dull. Low quality steel will not keep a sharp edge no matter how many hours you waste on sharpening, and you will end up having to buy a new knife every year or so.

There are plenty of “cheap” knives that cannot perform to decent standards and very few options for chefs who are passionate about cooking, need the right tools to assist them in their career or hobby but are not willing to overspend on a brand name. Get your KOTAI knife today for a lifetime of safe and delicious cooking.

How does the lifetime warranty work?

We believe that a good knife should be a chef's trusted partner for life.

That is why we are proud to stand behind our knives with a lifetime warranty.

If you find that your knife has any manufacturing defect, you may contact us at help@kotaikitchen.com and we will repair or replace it for free.

On top of the lifetime manufacturing warranty, you can benefit from the protection of a 90-day money-back warranty in case your KOTAI knife does not live up to your expectations.

Try a KOTAI knife risk-free and return it within 90 days if you do not like it. No questions asked.

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