Koi Chef's Knife BBQ Fillet - Barramundi Blue
$235.00
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Koi worked closely with some local sport fishermen in South Australia to get the right length and the right amount of flex to best help you bring your catch to the plate. With a fine tip for intricate work, and a finger guard for protecting your hands (especially when wet).
We find this great for larger sports fish or for species with thicker bones and rigid spine. The longer length allows you to fillet even bigger species like Kingfish and Swordfish.
Finer Details
Blade Length: 190mm (7.5") | Overall Length: 322mm (12.7") | Blade Thickness: 1.8mm (0.070") | Weight: 130g (4.5oz) | HRC: 60-61
Koi knives are designed here in South Australia by Shannon, a 2nd generation blacksmith. We source high quality Japanese VG10 steel for a robust blade with rigid construction, corrosion resistance, and most importantly, a razor sharp edge that holds for ages.
Koi pair this steel with Australian wood handles foraged from around our area; mainly Adelaide Hills and McLaren Vale.
The knife is finished with a 50/50 double bevel edge, sharpened to 15° angle. This creates a keen edge, without sacrificing toughness or performance.
We find this great for larger sports fish or for species with thicker bones and rigid spine. The longer length allows you to fillet even bigger species like Kingfish and Swordfish.
Finer Details
Blade Length: 190mm (7.5") | Overall Length: 322mm (12.7") | Blade Thickness: 1.8mm (0.070") | Weight: 130g (4.5oz) | HRC: 60-61
Koi knives are designed here in South Australia by Shannon, a 2nd generation blacksmith. We source high quality Japanese VG10 steel for a robust blade with rigid construction, corrosion resistance, and most importantly, a razor sharp edge that holds for ages.
Koi pair this steel with Australian wood handles foraged from around our area; mainly Adelaide Hills and McLaren Vale.
The knife is finished with a 50/50 double bevel edge, sharpened to 15° angle. This creates a keen edge, without sacrificing toughness or performance.
