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Refurbished
Refurbished Fillet knife, 10" Reddish ABS
Refurbished Fillet knife, 10" Reddish ABS
Regular price
$42.00
Sale price
$42.00
Regular price
$98.00
Unit price
per
57% OFF
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Refurbished to perfection, Gunter Wilhelm's Executive Chef Fillet Knife is a formidable 10-inch Flex Fillet Knife, excelling in filleting fish, trimming large meat cuts, and precision slicing of chicken or pork. Its extended length facilitates the effortless butterflying of substantial meat chops. Crafted from premium high-carbon German steel, this knife ensures long-lasting edge retention. The patented Full Triple-Tang handle design and Reddish ABS handle provide unparalleled value, beauty, and balance. Experience ultimate comfort, security, and precision with the innovative SMART-BOLSTER™ design in this series, elevating your culinary skills to new heights. Plus, enjoy more Safely with our included blade protector.
- Forged with precision from 440/X50CrMoV15 High-Carbon German Steel.
- Multi-stage optimized Ice-Hardening heat treatment enhances durability and flexibility.
- 20-22 degree angled blade edge, sharp heel, and smooth spine for precise cutting.
- Patented Full Triple Tang (steel) with Reddish injected quality ABS Polymer and 4 rivets ensure optimal balance.
- Durable, long-lasting edge with easy maintenance.
- Crafted with one-piece unit construction for strength and durability.
- Five-year limited warranty.
- Please Note – As a refurbished product, this knife shows minor cosmetic scratches that have no effect on the performance or the integrity of the steel.
- No retail package.
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Specifications
Model: OR-2809
Characteristics
- Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
- Edge Type: Straight Edge
- Blade Hardness (HRC): 55 +/-2 HRC
- Blade Angle: 20-22° Angled Blade Edge
- Handle Type: Full Triple Tang Steel, Injected Reddish ABS Polymer
- Method: Forged
- Made in: China
Measurement
- Blade Length: 10"
- Handle Length: 4.75"
- Weight: 0.531 lb
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.
