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Knife FILETTARE 18 FIL18
To "fillet" a thin and very well sharpened blade is needed, better if quite flexible. While it is being withdrawn, it is really necessary to have a flexible blade and let it slide without using excessive pressure. Type of knife and relative blade dedicated almost exclusively to the preparation of fish. Think of cleaning all medium and large fish, when you intend to remove the "pulp" from the spine.
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Blister BISTECCA LAMA DENTATA
It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them.