Key Product Selling Points
- 8” long, thin, flexible blade for precise slicing and de-boning.
- High-quality stainless steel construction.
- Ergonomic handle for comfortable and controlled use.
- Designed to separate flesh from bone with minimal waste.
- Can be sharpened with any good quality steel or sharpener.
Detailed Product Description
The School of Wok Filleting Knife is an essential tool for any kitchen, perfect for slicing and de-boning fish and meat with precision. Featuring an 8” long, thin, flexible blade, this knife is crafted from high-quality stainless steel, ensuring durability and excellent performance. The ergonomic handle provides a comfortable and secure grip, allowing for easy control during intricate tasks. The blade’s flexibility and narrow shape make it ideal for separating flesh from bone with minimal waste, ensuring you get the most from your ingredients. Developed in collaboration with chef Jeremy Pang and his business partner Nev Leaning, this filleting knife is part of the School of Wok collection, which aims to help cooking enthusiasts master the art of Chinese cuisine. To maintain its durability and lifespan, it is recommended to hand wash the knife and dry it thoroughly before storage.
Direction for Use
Use the filleting knife for slicing and de-boning fish and meat. After use, hand wash with warm water and mild detergent. Rinse thoroughly and dry immediately with a soft cloth to prevent rust and maintain sharpness. Store in a safe place away from children.
Materials
Knife: Stainless steel.
Product Warnings
This product is only available for purchase by individuals aged 18 or over. Always handle with care, as the blade is sharp. Keep out of reach of children. Avoid using the knife on hard surfaces to prevent damage to the blade.
