Dexam Reference: 12322073
Perfect for slicing and de-boning fish and meat.
- 8″ long, thin, blade and flexible body
- Separates flesh from bone with minimal waste
- High-quality stainless-steel
- Ergonomic handle
- Can be sharpened with any good quality steel or sharpener
The knife is one of the most important elements in the Asian kitchen and is used on a daily basis. The finest ingredients deserve the finest knife and we have you covered with our School of Wok filleting knife. Designed to include an ergonomic handle. It can be used for slicing fish fillets along with meat. The blade features a long, thin, flexible body that separates flesh from bone with minimal waste; the extra narrow shape allows you to easily control the knife. To increase the durability and life span of your knife we recommend hand washing and drying thoroughly before storage. Part of a range of Asian cleavers and knives we offer in our School of Wok collection. Our School of Wok collection is a partnership with the charismatic chef, Jeremy Pang, and his Business Partner, Nev Leaning, from Covent Garden's School of Wok cookery school. The collection includes a wonderful range of woks and Asian accessories to enable enthusiasts to practise the art of Chinese cooking with excellence from the very start. Only available to purchase if 18 or over.
