Kitchen filleting knife designed to deliver precise, clean slices for fish and delicate meats. Comfortable grip and a long-lasting edge make food preparation quicker and less frustrating for regular cooks. Is SHAN ZU Filleting Knife the right investment for those who demand accuracy and lasting performance?
⚡ At a Glance
- • Cutting Quality: Hand-sharpened 12° edge and slender 7-inch blade create thin, controlled slices with a tapered tip for under-skin work
- • Best for: Home cooks and professional chefs who need accurate filleting and delicate deboning
- • Not ideal for: Tasks that require a heavy, stiff butcher's blade for chopping through large bones
Slim, flexible 7-inch blade is hand-sharpened to a 12° angle on Japanese G5 (10Cr15Mov) steel. Forged with five laminated layers and hardened to 62 HRC for enhanced edge retention.
Precision fillets, thanks to a 7-inch, hand-sharpened 12° edge
A hand-sharpened 12° cutting angle produces a keen bevel while the slender, tapered 7-inch blade lets the edge track bones and slip under skin. The flexible blade geometry helps follow contours without tearing flesh.
Thin, even slices and neat fillets reduce waste and improve presentation for fish and delicate meats.
Long-lasting sharpness, with 10Cr15Mov high-carbon steel and five-layer lamination
Japanese G5 (10Cr15Mov) high-carbon stainless steel forms the cutting core, surrounded by five laminated layers and heat treated to 62 HRC to increase wear resistance and stability.
Edge retention remains strong between sharpenings, keeping prep efficient even with frequent use.
Comfortable control, with an ergonomic Pakkawood handle
High-density Pakkawood is shaped to fit the hand, and its non-expanding, non-cracking properties maintain a secure grip under wet conditions. The handle balance improves leverage for delicate cuts.
Secure, fatigue-reducing grip helps maintain accuracy during longer filleting or deboning sessions.
✨ The 4 Key Reasons for SHAN ZU Filleting Knife
- 62 HRC hardness - Maintains a keen edge far longer between sharpenings
- Five-layer laminated construction - Resists warping and boosts overall blade durability during use
- Matte, frosted blade finish - Resists corrosion, moisture and staining for low maintenance
- Ergonomic Pakkawood handle - Secure, non-slip grip reduces fatigue in long sessions
📋 Technical Details at a Glance
- Blade length: 7-inch
- Steel: Japanese G5 (10Cr15Mov) high-carbon stainless steel
- Hardness: 62 HRC
- Edge angle: 12° hand-sharpened
- Blade finish: Matte, frosted surface
❓ Frequently Asked Questions
Q: Is the blade suitable for filleting fish?
A: Yes, the slender 7-inch blade with a tapered tip and a hand-sharpened 12° edge is designed to slide along bones and under skin for clean fillets.
Q: How resistant is the steel to corrosion and moisture?
A: The blade is made from Japanese G5 (10Cr15Mov) stainless high-carbon steel and finished with a frosted surface processed to withstand cold, heat, corrosion and moisture.
Q: Will the handle stay comfortable during long preparation sessions?
A: Yes, high-density Pakkawood is shaped for a secure grip and resists expansion and cracking, which helps reduce hand fatigue during extended use.
🏆 Our Verdict
Ideal for home cooks and professionals who need precise filleting and careful deboning, especially with fish and delicate meats. Hand-sharpened 12° edge paired with a flexible 7-inch blade and laminated 10Cr15Mov steel delivers precision and lasting sharpness. Although an upfront investment, long-term value comes from reduced sharpening needs and durable construction.
