6" Boning & Fillet Knife Wood Handle

6'' Boning & Fillet Knife Wood Handle
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6'' Boning & Fillet Knife Wood Handle6'' Boning & Fillet Knife Wood Handle6'' Boning & Fillet Knife Wood Handle

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Model: No. 926AK
Blade length: 149mm
Handle length: 127mm
Overall length: 276mm
Blade width: 23mm
Blade thickness: 2mm
Handle thickness: 12mm
Handle height: 30mm
Weight in package: 120g

Brand:  Kom-Kom Brand

926AK - Kom-Kom boning & fillet knife with a six inch blade and hardwood handle.

The Kom-Kom 926AK is a boning and fillet knife with a long narrow blade and a very sharp point. It is mainly used in the preparation of meat and poultry for removing the bones but it can also be used with fish.  The 2mm blade thick blade is not flexible and so it is a good knife for using with beef and pork where precision boning, especially deep cuts and holes, is required.  This knife is not a flexible bladed fillet knife, like the ones typically used to fillet fish.

The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. This knife has a razor sharp,  cutting edge and it has a high quality hardwood handle which is secured with brass rivets.

As the handle wood is untreated, it will benefit from the occasional application of a food grade oil to maintain the health of the wood, avoiding shrinkage and keeping the handle looking like new.  See the "knife care" tab for details.

 

Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.

Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.

This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.

If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.

Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .

Keep in a safe location away from children.

 

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