The filleting knife is a specialized Japanese-style kitchen knife designed for clean, precise slicing of fish and meat. Its long, narrow blade allows smooth, controlled cuts that preserve texture and presentation, making it ideal for both raw and cooked filleting tasks.
With a 260 mm blade, this knife provides excellent reach and precision for slicing fillets to your desired thickness without tearing or crushing the food.
This blade is crafted using a Gomai construction, built in five layers with a combination of high-carbon 1095 steel and pure nickel. This multilayer design offers a balanced blend of sharpness, durability and corrosion resistance, while also giving each blade a distinctive, artisan look.
The handle is handcrafted from American walnut and bronze, shaped for comfort, balance and secure control during extended use.
Each blade is carefully sharpened by hand using Japanese water stones to ensure a consistent, precise and reliable cutting edge.
🔧 TECHNICAL INFORMATION
High quality hand forged filleting knife
Gomai construction – carbon steel and nickel
Blade materials:
Carbon steel 1095 and pure nickel
Handle:
American walnut and bronze
Dimensions:
Edge: 260 mm
Handle: 135 mm
Total length: 395 mm
Weight: 145 g
Hand forged in my small workshop in Galicia, Spain.
🧼 CARE INSTRUCTIONS
We recommend washing the knife by hand after each use and drying it immediately.
DO NOT USE DISHWASHER.
The blade will naturally develop a patina over time. This natural phenomenon does not affect the performance or quality of the knife and is a characteristic of carbon steel.
