L ‘art to get the fillet from the fish, because this is art, it is very difficult and requires a’ equipment adeguata.La white meat fish is very fragile, so the knife must be very sharp along the blade, but especially in peak times, and extremely flexible. The thickness and length of the blade affect the success of the cut. The knives are best known for threading of Nordic origin, where the big fish is widespread.
- Blade: 420 stainless steel forged
- Handle: olive wood, buffalo horn * (on request), boxwood * (on request)