ZWILLING J.A. HENCKELS
TWIN PRO
FILLET KNIFE: 7"
HENCKELS #38403-181
ZWILLING J.A. HENCKELS
TWIN PRO
BONING KNIFE: 5"
HENCKELS #38404-141
ZWILLING Tradition
-> special formula steel
-> 57 degree Rockwell
-> FRIODUR hardened
-> Full Tang
-> 3-rivet synthetic resin handle with embedded logo
-> made in Europe (Spain)
GLOBAL
6.25" FLEXIBLE BONING KNIFE
The tapered, pointed blade is designed for working closely around bones and joints
Size: 6.25 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #21
-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed
GLOBAL
8.3" SWEDISH FILLET KNIFE
A thin knife designed for filleting.
Size: 8.5 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #30
-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed
GLOBAL
BONING KNIFE
The tapered, pointed blade is designed for working closely around bones and joints.
Size: 6 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #GF31
-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed
KASUMI
UTILITY / BONING KNIFE: 5.5-in.
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Kasumi Utility Knife, 5.5 in.. Kasumi knives are a result of a unique manufacturing process involving V-Gold No. 10 (VG-10) high-carbon stainless steel especially developed for knives. Developed by the repeated folding and forging of 32 layers, the beautiful Damascus pattern on the blade serves to strengthen the blade and adds a visually stunning effect. The blade is hardened to a Rockwell Hardness of C59-60, meaning this knife will maintain its edge longer than other knives. The black laminated wood handle adds the finishing touch to this high-performance knife. Great for all kitchen tasks, from slicing and chopping vegetables, to slicing meats and poultry.
-> Materials: Stainless steel
-> Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
-> Kasumi# 82014
KASUMI
BONING KNIFE: 6.5-in.
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Kasumi Boning Knife, 6..5 in.. Kasumi knives are a result of a unique manufacturing process involving V-Gold No. 10 (VG-10) high-carbon stainless steel especially developed for knives. Developed by the repeated folding and forging of 32 layers, the beautiful Damascus pattern on the blade serves to strengthen the blade and adds a visually stunning effect. The blade is hardened to a Rockwell Hardness of C59-60, meaning this knife will maintain its edge longer than other knives. The black laminated wood handle adds the finishing touch to this high-performance knife. Great for all kitchen tasks, from slicing and chopping vegetables, to slicing meats and poultry.
-> Materials: Stainless steel
-> Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
-> Kasumi# 84016
WUSTHOF
CLASSIC SERIES
FILLET KNIFE: 7" FLEXIBLE (WUSTHOF #4550-7/18)
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This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.
- Medium-sized specialist knife
- Straight, thin, flexible blade, 18 cm
- Smooth edge
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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WUSTHOF
CLASSIC SERIES
FISH FILLET KNIFE: 6" FLEXIBLE (WUSTHOF #4518/16)
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This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.
- Medium-sized specialist knife
- Straight, thin, flexible blade, 16 cm
- Smooth edge
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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WUSTHOF
CLASSIC SERIES
BONING KNIFE 5": (WUSTHOF #4602/14)
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This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.
- Medium-sized, specialist knife
- Straight, slender blade, 14 cm
- Pronounced bolster
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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WUSTHOF
CLASSIC SERIES
BONING KNIFE 6": (WUSTHOF #4603)
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This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.
- Medium-sized, specialist knife
- Straight, slender blade, 16 cm
- Pronounced bolster
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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Fish Fillet Knife
The unique, flexible blade design is functional in either a kitchen or outdoors in a fishing and hunting setting.
- Precise filleting of fish, game or meat
THE" IKON" KNIFE HANDLES ARE MANUFACTURED FROM AFRICAN BLACKWOOD -- AS A RESULT OF ITS EXTREME DENSITY MINIMAL POROSITY AND HIGH RESIN CONTENT , THIS WOOD SPECIES IS HIGHLY INSENSITIVE TO MOISTURE
--PRECISION FORGED - SINGLE PIECE CONSTRUCTION
- IMPRESSIVE HEFT - PERFECTLY BALANCED
-HIGH CARBON NO STAIN STEEL
- SUITABLE FOR DISHWASHER - HAND WASHING RECOMMENDED
WUSTHOF BONING KNIFE 5" #4616
VICTORINOX - SWISS ARMY
7 STRAIGHT VERY FLEXIBLEFILLET KNIFE #40715 (5-3813-18)
BLACK MICROBAN FIBROX HANDLE
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High carbon, stainless steel blades are hand finished in Ibach, Switzerland by highly skilled Swiss craftsman. A special tempering process is used to produce and edge thant can be resharpened over and over again.
All Victorinox handles are ergonomically designed to minimize wrist tension. Victorinox knives feature either traditional rosewood, nylon, and Fibrox handles. Fibrox handles are NSF approved in the US, dishwasher safe, and offer the ultimate in slip resistance.
VICTORINOX:40710 7"STRAIGHT BLADE FLEXIBLE-FILET -BLACK HANDLE
VICTORINOX # 40710 -- 5.3703.18
SHUN CLASSIC SERIES
6" Boning/Fillet Knife #DM0743
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The Shun Classic Boning/Fillet is equally adept at two key kitchen chores. The thin, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone; even fibrous tissue is no match for Shun's extremely sharp edge. When it comes to filleting fish, the blade's six-inch length is just right and has the right degree of flexibility to glide through the body of the fish, quickly removing bones and skin.
ABOUT SHUN CLASSIC:
Shun Classic's tasteful and contemporary designs feature beautiful Damascus-clad blades and D-shaped ebony PakkaWood0 handles. Behind the knives' beauty is function: razor-sharp blades offering the most extreme performance possible. Shun's VG10 steel, known for its incredible edge retention, is clad with Damascus stainless steel, then bead-blasted, revealing the woodgrain pattern of the steel that allows the blade to slide easily through food. The result is knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. Shun Classic also offers the widest assortment of both traditional blade shapes and cutting edge designs, so you can always find the right knife for the task.
SPECIFICATIONS:
Steel: VG-10 cutting core, Pattern Damascus cladding of SUS410/SUS431 stainless; 16 layers each side
Handle: "D" shaped ebony-black PakkaWood0
Blade Length: 6 in.
FEATURES:
0 Kasumi Method of Knifemaking
0 Extreme 16dgr convex-ground, double-bevel blade (320 comprehensive)
0 NSF Certified