Kitchen Knife Opinel Intempora New Fillet 221

The Opinel Intempora New Fillet 221 kitchen knife is crafted for precise filleting and delicate cutting tasks. It combines a high-quality stainless steel blade with an ergonomically shaped handle to provide controlled, accurate cuts. The slim, flexible blade allows close work along bones and skin, while the corrosion-resistant steel contributes to long-term durability and straightforward maintenance.

Advantages

The knife’s stainless steel blade balances sharpness and corrosion resistance for reliable performance in a variety of kitchen conditions. An ergonomic handle delivers a secure, comfortable grip during repetitive motions, improving control when filleting fish or trimming meat. The slim profile and flexibility of the blade enable precise slicing and reduce product waste by allowing cuts closer to the bone or skin.

Suitable for

• Filleting fish and removing skin
• Trimming and portioning poultry and meat
• Preparing seafood and delicate produce
• Tasks requiring thin, precise slices

Key specifications

• Blade material: stainless steel with corrosion-resistant properties
• Blade style: slim, flexible fillet blade for precision cutting
• Handle: ergonomically shaped for comfortable, secure grip
• Primary use: filleting and delicate slicing
• Maintenance: easy to clean and maintain with standard knife care

How to use

Hold the knife with a firm, comfortable grip on the ergonomic handle. Use smooth, controlled strokes along the fish or meat, allowing the flexible blade to follow contours and separate flesh from bone or skin. Keep the blade angled appropriately to achieve thin, even slices and work slowly at corners or near bones. After use, wash the knife by hand with mild detergent, dry thoroughly, and store in a safe place or protective sheath.

Usage recommendations

For best results, regularly hone the blade to maintain edge alignment and periodically sharpen with a suitable sharpening tool. Avoid cutting on hard surfaces such as ceramic or glass; use a wooden or plastic cutting board to preserve the blade’s edge. Store the knife dry and consider oiling the handle if it is made from natural materials.