Fillet: A flexible knife most commonly found in western kitchens, they are usually quite long and narrow. The extreme flex allows the user to cut along bones with ease, ensuring no flesh is left behind
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Leaf Spring
- HRC: 60
- Edge Length: 180mm
- Height at heel: 26.7mm
- Spine thickness above heel: 1.67mm
- Weight: 126 grams
- Handle: Rosewood and Padauk
- Shape: Flexible Fillet
- Finish: Kurouchi
- Cladding: N/A
- Construction: Monosteel
- Knife Line: Classic V2
- Maker: Dao Vua
- Place of Origin: Vietnam