Knife for trimming Gude Alpha, flexible blade, black POM handle, 13 cm blade

The Gude Alpha flexible trimming knife features a 13 cm stainless steel blade and an ergonomically shaped black POM handle designed for precise trimming, boning and filleting of meat and fish. The blade’s flexibility allows close cutting along bones and contours while the corrosion-resistant stainless steel ensures lasting sharpness and easy cleaning. The compact blade length and balanced handle make the knife suitable for detailed tasks in both home kitchens and professional food preparation environments.

Advantages

The flexible blade enables controlled, close cuts for minimal waste and accurate removal of fat, sinew and skin. The black POM handle provides a secure, slip-resistant grip and is resistant to moisture and common kitchen detergents. Stainless steel construction reduces the need for frequent replacement and simplifies sanitary maintenance. The knife’s compact size improves maneuverability when working on small or awkward pieces.

Suitable for

• Boning pork, beef and lamb
• Filleting fish and removing skin
• Trimming fat and sinew from cuts
• Precision portioning and detailed finishing

Key specifications

• Blade length: 13 cm
• Blade type: flexible stainless steel
• Handle material: black POM (polyoxymethylene)
• Intended use: trimming, boning, filleting
• Finish: corrosion-resistant blade surface

How to use

Hold the knife with a firm, comfortable grip on the POM handle and position the flexible blade at a shallow angle to the meat or fish surface. Use smooth, controlled strokes to follow bones and contours, letting the blade flex where needed to maintain contact with the cutting line. For skinning or filleting, start near one end and work steadily toward the opposite end, keeping the blade close to the skin or bone to reduce waste. After use, wash the knife by hand with warm water and mild detergent, dry immediately and store in a safe, dry place.

Usage recommendations

Regular honing and occasional professional sharpening will maintain optimal cutting performance. Avoid high-heat dishwashing cycles and prolonged soaking to preserve handle integrity and blade finish. Use a dedicated food-safe cutting surface and follow standard kitchen hygiene practices for safe handling of raw meat and fish.