FILLET KNIFE EGO VG-10

Filet knife in VG-10 Japanese stainless steel with extreme edge durability and good corrosion resistance.

Why Filet Knife

The fillet knife has a flexible blade that makes it easy to cut under the skin and along the legs of the fish.

The Knife

The knife is designed to feel balanced in the hand, with the right weight, so that it can actually be moved without tiring . The knife's own weight helps to work through the raw material while the angle of the knife blade provides optimal cutting properties.

Knife blade

The knife blade is made of Japanese steel which is preferred by professional chefs and has a length of 20 cm. It has a hardness of HRC 60±2 and stays sharp for a very long time. The surface is made of 67 layers of damask steel. The core is made of stainless VG-10 steel, covered by steel layers on each side. The beautiful steel around the hard core makes the knife both extremely sharp and durable, while also being incredibly beautiful. The blade has a sharpening angle of 15° with a balancing point in the middle.

Handle in treated Pakkawood

The handle is made of treated black pack wood, which both gives a beautiful expression and fits well in the hand whether you are right- or left-handed. The handle is pressure impregnated to resist the wood cracking in contact with water. It is designed to be used over time without becoming uncomfortable.

Recommended by the Danish national chef team

EGO VG-10 knife series is used and recommended by the Danish national chef team. As Olympic winners in 2020, they have the highest demands and expectations for the chef's most important tool – the kitchen knife. This is your guarantee that the knives maintain the highest quality and are designed for a perfect result.

Cleaning

The fillet knife EGO VG-10 must not be washed in the dishwasher, but must be washed by hand in soapy water and dried quickly after use.

Tagged EGO

EGO is designed in Norway by Wilfa.