Kai Wasabi Black 18 cm forged flexible filleting japanese knife made in JapanNew

Kai Wasabi Black 18 cm Japanese filleting knife.
A knife with a fine, flexible blade for gently lifting fish fillets as close as possible, without losing any flesh. Also suitable for filleting chicken or duck.  

Kai knives are made in Japan in the world-famous Japanese forging tradition. Kai's fine, 15°-ground blades provide unrivalled cutting finesse and limit food oxidation.
The high-carbon steel of the Wasabi Black range guarantees great strength. The ergonomic molded handle is sturdy and moisture-resistant.
A fine, precise and resistant blade. Kai's Wasabi Black filleting knife is forged from corrosion-resistant 1K6 stainless steel with a 0.8% carbon content, compared with 0.4% for a conventional knife. This gives it a high strength of 58 HRC on the Rockwell scale. However, this high hardness still makes sharpening quick and easy.
It also makes it possible to produce very fine blades and, above all, a 15° grind. This sharpness, which is twice as sharp as that of a conventional knife, ensures precise cutting, preserves food flavors and limits oxidation, as is the case with apples and basil... The handle is molded onto the tang of the knife (the shaft inside the handle) rather than force-fitted, providing a better hold and a perfect fit between the materials. This makes it impossible for dirt to get into the handle. The hot-molding is made of synthetic resin and bamboo powder. The latter is naturally antibacterial, ensuring good hygiene and a pleasant feel. The whole unit is waterproof and perfectly resistant to humidity. The handle is topped with a stainless steel bolster to perfect the knife's finish and aesthetics. The shape of the handle is ergonomically designed. Its original, typical chestnut shape fits naturally in the palm of the hand and holds well.  

Hand cleaning recommended.
Do not put in dishwasher.
Store with care, protecting the blade for long life.
Do not use on glass, ceramic or stone surfaces.
Made in Japan.