7 inch stiff fillet
as the title suggests these are stiff fillet knifes that do not bend, Very handy for trimming up meat or cleaning fish and a wide variety of smaller kitchen tasks.
Blade is AEB-L hardened to 61 hrc which is a scale of hardness, the harder the steel the longer the edge will stay sharp with intended use. Knives produced commercially are softer metal so they can be sharpened more easily however they require more frequent sharpening. These knives are hard but ground thin behind the edge so it doesnt take much to resharpen them.
handle is dye stabilized maple and reconstituted gem stone spacer.
as the title suggests these are stiff fillet knifes that do not bend, Very handy for trimming up meat or cleaning fish and a wide variety of smaller kitchen tasks.
Blade is AEB-L hardened to 61 hrc which is a scale of hardness, the harder the steel the longer the edge will stay sharp with intended use. Knives produced commercially are softer metal so they can be sharpened more easily however they require more frequent sharpening. These knives are hard but ground thin behind the edge so it doesnt take much to resharpen them.
handle is dye stabilized maple and reconstituted gem stone spacer.
as the title suggests these are stiff fillet knifes that do not bend, Very handy for trimming up meat or cleaning fish and a wide variety of smaller kitchen tasks.
Blade is AEB-L hardened to 61 hrc which is a scale of hardness, the harder the steel the longer the edge will stay sharp with intended use. Knives produced commercially are softer metal so they can be sharpened more easily however they require more frequent sharpening. These knives are hard but ground thin behind the edge so it doesnt take much to resharpen them.
handle is dye stabilized maple and reconstituted gem stone spacer.