Forged Olive Fish Fillet Knife

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2 in stock

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Features

Fish fillet knife

Made from Japanese steel (12Cr27)
Hardness of 60 Rockwell
Blade thickness of 2 mm
Grinding angle of 18 degrees
Forged by hand
Packed in a luxury wooden box

Description

For very precise fish filleting, you naturally use a good filleting knife. The Forged fish filleting knife has a thin and flexible blade, which allows for good steering so that the fish can be filleted paper-thin, without bones or loss of too much meat. All Forged knives are hand-forged, making each one unique. The Forged Olive fish filleting knife is made of 12cr27 steel with a hardness of 60 Rockwell, has a blade thickness of 1-2 mm, a blade length of 18cm and an olive wood handle, which makes the knife not dishwasher safe. Packaged in a luxury wooden case and with a 10-year guarantee.

The Olive series from Forged is a very successful fusion of robust steel with beautiful olive wood, giving it a warm and modern look. The Olive series has a wide variety of knives. Olive wood is characterized by a beautiful and characteristic wood structure. An Olive Forged knife will be a real eye-catcher in every kitchen. With the Olive series, you opt for a robust but also a refined and stylish knife because of its fusion with wood. Fun while slicing and dicing guaranteed!

Care and Maintenance

Cleaning

Here’s how to take the best care of your Forged knife:

Forged knives are not dishwasher safe. Clean the knife with warm water and a small amount of mild detergent. Dry it carefully immediately before storing it.
Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may develop.
Clean the knife before using it for the first time. The knives may flake slightly during the first use, due to the protective layer on the steel. This is normal and will disappear after a few uses.

Maintenance

If you are not using a knife for a longer period of time, it is advisable to grease it lightly with e.g. ballistol or peanut oil. Preferably do not use olive oil, this becomes sticky and can smell.
A wooden handle can be rubbed with oil if it becomes dry. Use the same type that is used to maintain wooden serving and cutting boards, such as almond or grapeseed oil. Again, it is best not to use olive oil.

Use

- The knives are to be used only for cutting vegetables, meat, fish and bread.
- Do not use the knives for bones or frozen food.
- Preferably use a wooden or plastic cutting board to prevent the blade from being damaged and to ensure that the knife stays sharp longer.

Sharpening and maintenance

The knives can be maintained with the accompanying sharpening steel from Forged. It has been specially designed for this purpose and offers a high quality sharpening steel that is oval in shape and has a diamond coating.
Depending on the use of the knives we recommend that you have them sharpened e.g. 1 or 2 times a year by a professional sharpened by a professional knife sharpener.

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