Chroma Knives - 7.75" Filet Knife - P07

the Chroma Knives - 7.75" Flexible Filet Knife, an exquisite tool that takes your culinary skills to the next level. Specially designed for the meticulous art of separating meat from bone, this knife boasts the flexibility and precision needed to achieve seamless results. Here are the key features that make this knife an essential addition to your kitchen Experience culinary precision at its finest with the Chroma Knives - 7.75" Flexible Filet Knife. Whether you're a professional chef or an aspiring home cook, this knife is your trusted companion for mastering the delicate art of meat and bone separation. Elevate your kitchen skills and create culinary masterpieces with this exquisite and reliable Filet Knife.

Key Features:

• Exceptional Versatility: The Chroma P07 Type 301 7.75" Flexible Filet Knife is a culinary maestro, excelling at tasks such as slicing around bones, separating meat from skin, fileting fish, jointing, and removing skins from meats. Its flexible blade ensures you can handle these tasks with finesse and ease.

• Fine Craftsmanship: This 19cm flexible filet knife is meticulously crafted using high-quality Japanese 130 steel for the blade and stainless steel for the handle. The knife features a distinct metal "pearl" separating the handle and blade, providing you with enhanced control during every cut. Chroma collaborated with F.A. Porsche and Jörg Wörther to create a knife that's not only a precision instrument but also a work of art.

• Aesthetic Excellence: Chroma Type 301 Knives are not only renowned for their performance but also for their aesthetic appeal. The design is as pleasing to the eye as it is to the hand, making every culinary task a pleasure.

• Maintenance Guide: To preserve the quality and longevity of this culinary gem, adhere to these guidelines: Hand wash the knife after every use; never place it in the dishwasher to prevent damage and blade dulling. A dull blade is a common cause of knife-related injuries in the kitchen. Sharpen the knife using the original Type 301 whetstone, as using sharpening steel could damage the blade. To maintain the knife's edge, use wooden or plastic cutting boards. Daily sharpening is recommended for professional settings, while hobby cooks should consider sharpening every six months.