Filleting Knife 180mm Böhler N690 Stainless
A very cool and clean looking filleting knife from Austrian bladesmith Martin Huber. Forged in premium Böhler (Baller!) N690 stainless steel, light weight and nimble the blade is stiff with a nice curved and pointed tip, which is perfect for removing silver skin and getting between joints. A 180mm blade length is great for long slices and drawing the knife between the flesh and unwanted material.
The handle features a nice finger guard and very comfortable form, which is idea for the nimble pivoting motions required for butchery.
With a satin finish on the blade, a touch of kurouchi along the spine and a vibrant and cool yellow and blue dyed and stabilised maple burl handle this is just about the coolest filleting knife we have come across. It feels dialled in and its going to perform well. If you are in the market for a high performance filleting knife with a tonne of style this is likely to make you happy.
Blade Type: Filleting Knife
Edge Length: 180mm
Spine Heel: 2.67mm
Spine Mid: 2.60mm
Spine Tip (20mm before): 1.44mm
Blade Height: 25mm
Cutting Edge Steel: Böhler N690
Blade Construction: Mono Steel
Blade Finish: Kurouchi and Matte Polish
Handle Construction: Full Tang
Handle Materials: Dyed Maple Burl & Carbon Fiber Pins
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Tips on sharpening you knives
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.