The filleting knife (also called a filleting knife) usually has a narrow, pointed blade. It is mainly used for filleting fish. It's equally good for separating tendons or skin from meat, and for peeling fruits and vegetables, such as oranges or pumpkins.

A combination of polished blade and black handle - the Wasabi Black series from KAI shines with a simple and elegant design. The knives created in Japan with a high quality stainless steel blade give your kitchen an unmistakable Far Eastern touch.

Thanks to the seamless construction, the knives of the series are not only suitable for the home kitchen, the Wasabi series is also ideal for canteen kitchens. Thanks to an optimum hardness of 58 degrees Rockwell, the knives offer a long-lasting sharpness and are also absolutely hygienic thanks to the material of the handle. The handle was specially developed for the series and combines antibacterial bamboo powder with polypropylene plastic.

Whether you are a hobbyist or a professional chef: with a Wasabi Black knife you get the best quality and design at an affordable price.