1
/
of
2
Executive Brown Pakkawood
Refurbished Fillet Knife, 8" Brown Pakkawood
Refurbished Fillet Knife, 8" Brown Pakkawood
3 reviews
Regular price
$36.50
Sale price
$36.50
Regular price
$73.00
Unit price
/
per
Low stock: 0 left
50% OFF
Shipping calculated at checkout.
Couldn't load pickup availability
Description:
Experience precision with Gunter Wilhelm's refurbished 8" Boning/Fillet Knife. Crafted from premium high-carbon German steel, it undergoes rigorous refurbishment, ensuring peak performance at unbeatable prices. The Full Triple Tang design and ergonomic handle offer optimal balance and control. The blade's flexibility and strength allow for seamless maneuvers around bones and cartilage, ensuring clean cuts without tearing. Versatile for filleting fish, trimming fat, and slicing poultry with ease. Plus, a blade protector is included for knife preservation.
- Precision forged from 440/X50CrMoV15 High-Carbon German Steel in China.
- 55 +/-2 RC Hardness with multi-stage optimized Ice-Hardening heat treatment ensures exceptional durability and flexibility.
- Featuring a 20-22 degree angled blade edge, sharp heel, and smooth spine for precise cutting performance.
- Elegant, stylish, and functional ergonomic handle featuring the innovative SMART-BOLSTER™ design.
- Blade protector included for knife preservation.
- Quality products at great prices, plus an incredible extra 30% discount.
- A rigorous refurbishment process before sale ensures peak performance.
- Five-year limited warranty.
- No retail package.
Show More
Specifications
Model: OR-209A
Characteristics
- Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
- Type of Edge: Straight Edge
- Blade Hardness (HRC): 55 +/-2 HRC
- Blade Angle: 20-22° Angled Blade Edge
- Handle Type: Full Triple Tang Steel, Brown Pakkawood
- Method: Forged
- Made in: China
Measurement
- Blade Length: 8"
- Handle Length: 4.75"
- Weight: 0.569 Ib
Use & care
- Avoid cutting on hard surfaces such as stone, metal, or glass.
- Hand-wash with warm water and a mild detergent, then rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed; with regular use and honing, sharpening may only be necessary once or twice a year.
j
john v. Very nice excellent quality.
C
Chuck A. The knife is a work of quality. No disappointment whatsoever.
j
jeff p. The knife has a good feel and very sharp