Fillet Knife Damascus Steel 67 Layers Pakka Wood Handle Kuro Niku, Shiori

Quick Facts — SHI-192 Fillet knife

• Model: SHI-192
• EAN: 5903839939105
• Type: Fillet knife
• Series: Kuro Niku
• Blade material: Damascus steel, 67 layers
• Handle: Pakka wood

Fillet knife from the Kuro Niku series by Shiori, intended for professional work boning meat and filleting fish. The blade is forged from Damascus steel with 67 layers and the handle is Pakka wood.

The blade is long and smooth, giving precise, clean cuts when boning and filleting. The same blade shape can be used to slice roasts and similar dishes.

What sets fillet knife SHI-192 apart?

The multi-layer Damascus steel with 67 layers gives the blade both hardness and flexibility, and the layer pattern is different on every knife. The long, smooth blade and the ergonomic Pakka wood handle give steady blade guidance through the cut.

The combination of steel and handle material gives a knife that is resilient, hard and sharp. Hardness is measured in HRC (Rockwell scale): the higher the HRC value, the longer the edge stays sharp and the less often the knife needs sharpening on a water stone.

Applications for fillet knife SHI-192

Fillet knife SHI-192 is used in restaurant and commercial kitchens for the following tasks:

• Boning meat.
• Filleting fish.
• Slicing roasts and similar dishes.

Technical Specifications

A fit for: Chefs, charcutiers, butchers, fishmongers and fish processors.

Typical settings: Restaurant kitchens, commercial kitchens, charcuteries, slaughterhouses and fish shops.

Frequently Asked Questions (FAQ)

Is fillet knife SHI-192 suitable for filleting fish and boning meat?

Yes. Fillet knife SHI-192 has a long, smooth blade for precise, clean cuts and is used by chefs for boning meat and filleting fish. The blade is Damascus steel with 67 layers.

What sets fillet knife SHI-192 apart from other fillet knives?

Fillet knife SHI-192 has a blade of multi-layer Damascus steel with 67 layers and a Pakka wood handle. The blade is long and smooth, giving steady guidance for both filleting and slicing roasts.