Samura PRO-S Fisherman Universal Fillet Knife 224mm 59 HRC

The Samura PRO-S Fisherman filet knife is a precision-engineered tool designed to bring professional-grade performance to your kitchen. Combining the sharpness and durability of Japanese steel with a classic European-style riveted handle, this knife offers an exceptional balance of quality and functionality. It is crafted from high-quality AUS-8 stainless steel, ensuring a long-lasting edge and reliable performance for various culinary tasks.

Advantages

This knife stands out due to its high blade hardness of 59 HRC, which allows for superior edge retention and effortless cutting. The single-layer construction provides a lightweight feel, making it easy to maneuver during delicate tasks. The ergonomic handle, made from durable ABS plastic, ensures a secure and comfortable grip, while the specialized blade geometry is specifically optimized for filleting and precise slicing.

Suitable for

• Filleting fish of various sizes
• Removing skin from fish fillets
• Trimming fat and connective tissue from meat
• Precise slicing of boneless proteins

When it may not be suitable

This knife is not designed for heavy-duty tasks such as chopping through bones, frozen foods, or hard vegetable rinds, as these actions can damage the fine edge. It is also not intended for use in a dishwasher, as high temperatures and harsh detergents can compromise the integrity of the handle and blade.

Key specifications

• Blade length: 224 mm
• Blade material: AUS-8 stainless steel
• Blade hardness: 59 HRC
• Handle material: ABS plastic
• Construction: Single-layer

How to use

To use the Samura PRO-S filet knife, hold the handle firmly and use the tip of the blade to initiate the cut along the backbone of the fish. Use long, smooth strokes to glide the blade through the flesh, keeping the knife angled slightly toward the skin. Always ensure you are working on a stable cutting board to maintain control and safety.

What to consider before purchase

• Ensure the blade length is appropriate for the size of fish or meat you typically prepare.
• Be prepared to hand-wash and dry the knife immediately after use to maintain its condition.
• Consider using a sharpening stone or professional honing tool to maintain the 59 HRC edge over time.

Usage recommendations: Always store the knife in a knife block or on a magnetic strip to protect the blade edge from contact with other metal utensils. Avoid using glass or stone cutting boards, as these surfaces will dull the blade prematurely.