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Filleting knife cm 15 HANA Series by Yaxell

€99.00 €81.15
Availability: In stock
The HANA filleting knife represents a perfect balance between tradition and innovation, thanks to its blade made with a central core of MOVAX, a steel alloy composed of chromium, molybdenum and vanadium, which gives the blade a Rockwell hardness of 58. This combination guarantees excellent wear resistance, an extraordinary ability to maintain sharpness and an ideal robustness for the most delicate filleting operations. The core is further reinforced by a high-quality stainless steel coating on both sides, which improves its resistance to corrosion and ensures a long life even in intensive work environments such as professional kitchens. This coating protects the blade and maintains its performance over time, making it particularly suitable for precise and refined cuts, such as those required for filleting meat or fish. The knife is completed with an elegant and functional octagonal handle in dark Pakka wood, a material known for its durability and resistance to humidity. Designed by expert designers, this handle ensures a perfect balance between the blade and the handle, offering optimal control when cutting. The octagonal shape allows for a comfortable and secure grip, reducing fatigue even during prolonged use. This knife is the ideal ally for those seeking precision, comfort and reliability in cutting and filleting. Blade length: 15 cm Total length: 27 cm Shipping times: 2-3 days
FAQs
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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