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F.Dick
F DICK 8195418 Filleting Knife 1905 Knife with Blade 18 cm X50CrMoV15 Steel Rustproof 56 HRC
$114.99
About this item
- FILLETING KNIFE USAGE: The filleting knife is mainly used for filleting (filleting) meat and fish. The thin, fine, and flexible blade allows for easy filleting, as well as the removal of skin and bones.
- FLEXIBLE BLADES: Flexible blades are thin, highly elastic, and allow precise cuts. They adapt perfectly to the cut material, enabling cutting along the bone without tilting.
- BLADE COMPOSITION: The blade is made of alloy X 50 Cr Mo V15. Each individual component has a special task: chrome (wear resistance), molybdenum (corrosion resistance), carbon (strength).
- HANDLE MATERIAL: The handle made of polyoxymethylene (POM) offers a high working strength as well as an extreme hardness with a comparatively low temperature sensitivity up to approx. 110°C. It also has good chemical resistance.
- ROCKWELL HARDNESS: 56° Rockwell (HRC) is the perfect compromise between long sharpness and easy resharpening. If you use your knife a lot, you will be very satisfied with this balance.
- Product description Our exclusive Linking tradition and modernity through the reissue of the historical design. In 1905 F. DICK developed a chef's knife series with solid ferrules, these replaced the previously common rivets. Then as now, the forged series captivates with its unusual appearance. The filleting knife The filleting knife is mainly used for filleting meat and fish. The thin, fine and flexible blade enables easy filleting and the removal of skin and bones. Blade length: 7.1" Cutting edge: Smooth cutting edge Material blade: X50CrMoV15 steel Material handle: synthetic Hardness degree: 56° HRC Stainless: Yes The main features of the knife Knife steel The blade is made of the alloy X 50 Cr Mo V15. Each individual component has a specific task: chromium (wear resistance), molybdenum (corrosion resistance), carbon (strength) Handle material The PPO polyphenylene oxide handle is abrasion and FILLETING KNIFE USAGE: The filleting knife is mainly used for filleting (filleting) meat and fish. The thin, fine, and flexible blade allows for easy filleting, as well as the removal of skin and bones.; FLEXIBLE BLADES: Flexible blades are thin, highly elastic, and allow precise cuts. Th
Specification
Product facts
Key details
- color_spec
- Black
- Brand
- F.Dick
- Color
- Black
- Blade Edge
- Plain
- blade_edge
- Plain
Dimensions and fit
- weight
- 6.1 ounces
- item_weight
- 6.1 ounces
- item_length
- 11.81 Inches
- size
- 7 inches
Technical specifications
- item_model_number
- 8195418
Item information
- blade_color
- Silver
- is_dishwasher_safe
- No
- set_name
- 1905
- manufacturer
- Friedr. DICK
- global_trade_identification_number
- 00700546954187, 04009215084184
- best_sellers_rank
- #1,486,172 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #303 in Fillet Knives #5,039 in Chef's Knives
- is_discontinued_by_manufacturer
- No
- date_first_available
- July 27, 2006
Overview
About this item
- FILLETING KNIFE USAGE: The filleting knife is mainly used for filleting (filleting) meat and fish. The thin, fine, and flexible blade allows for easy filleting, as well as the removal of skin and bones.
- FLEXIBLE BLADES: Flexible blades are thin, highly elastic, and allow precise cuts. They adapt perfectly to the cut material, enabling cutting along the bone without tilting.
- BLADE COMPOSITION: The blade is made of alloy X 50 Cr Mo V15. Each individual component has a special task: chrome (wear resistance), molybdenum (corrosion resistance), carbon (strength).
- HANDLE MATERIAL: The handle made of polyoxymethylene (POM) offers a high working strength as well as an extreme hardness with a comparatively low temperature sensitivity up to approx. 110°C. It also has good chemical resistance.
- ROCKWELL HARDNESS: 56° Rockwell (HRC) is the perfect compromise between long sharpness and easy resharpening. If you use your knife a lot, you will be very satisfied with this balance.
- Product description Our exclusive Linking tradition and modernity through the reissue of the historical design. In 1905 F. DICK developed a chef's knife series with solid ferrules, these replaced the previously common rivets. Then as now, the forged series captivates with its unusual appearance. The filleting knife The filleting knife is mainly used for filleting meat and fish. The thin, fine and flexible blade enables easy filleting and the removal of skin and bones. Blade length: 7.1" Cutting edge: Smooth cutting edge Material blade: X50CrMoV15 steel Material handle: synthetic Hardness degree: 56° HRC Stainless: Yes The main features of the knife Knife steel The blade is made of the alloy X 50 Cr Mo V15. Each individual component has a specific task: chromium (wear resistance), molybdenum (corrosion resistance), carbon (strength) Handle material The PPO polyphenylene oxide handle is abrasion and FILLETING KNIFE USAGE: The filleting knife is mainly used for filleting (filleting) meat and fish. The thin, fine, and flexible blade allows for easy filleting, as well as the removal of skin and bones.; FLEXIBLE BLADES: Flexible blades are thin, highly elastic, and allow precise cuts. Th
Details
Materials and care
- material
- Stainless Steel/ Plastic Handle
- Blade Material
- Stainless Steel
- Handle Material
- Polyoxymethylene (POM)
- blade_material
- Stainless Steel
- handle_material
- Polyoxymethylene (POM)
- construction_type
- Forged
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