Pakka San-Mai Collection - Fish Knife - 20 cm

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Fillet of sole (fish knife) 20 cm - Pakka San-Mai collection

The sole fillet knife is a knife with a narrow and flexible blade ideal for "lifting" fish fillets with precision.

Its narrow and flexible blade allows it to follow the bones and skin of the fish so as not to waste a single gram of fillet.

It can also replace the ham knife or be used to slice smoked salmon.

The blade is forged with three-ply AUS-10 steel, a premium steel that combines a high carbon content for hardness and edge longevity with the optimal amount of chromium to prevent oxidation.

The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the paring knife ideal balance and exceptional durability.

Japanese precision, Western robustness.

The best of both worlds.

* Handmade

* Japanese three-layer AUS-10 stainless steel

* Full silk

* black pakkawood handle

* HRC hardness: 61 +/- 1

* Weight: 130g

* Blade 20 cm, total length 33 cm

* Perfectly balanced

* Bamboo saya (sheath) included with each knife

* Lifetime warranty

San-Mai - the new collection from KOTAI

“San Mai” means “three layers” in Japanese, and refers to a traditional technique consisting of forging together three steels with complementary properties.

At its heart, a high-carbon AUS-10 steel core - tempered to reach a hardness of HRC 61 - gives the blade a very fine edge as well as excellent durability over time.

On either side of the cutting edge, two layers of softer steel protect this hard core, reinforcing the blade's resistance to impact and oxidation.

Both precise and durable, the San-Mai blade offers an ideal balance between cutting performance, ease of maintenance and durability. Its refined aesthetic subtly reveals the steel junction line, the unique signature of its construction.

Pakka San-Mai range

Gyuto, Santoku, chopper, bread knife, fillet knife, paring knife... The Pakka San-Mai collection offers a varied selection of blades to meet all your culinary needs. It is distinguished in particular by the composition of the handles made of black pakkawood, renowned for its antibacterial properties, water resistance and durability.

Whether you're right-handed or left-handed, this round, hand-polished handle lets you cook with confidence with a firm, comfortable grip providing superior control and a smooth cutting experience with every use.

Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food.

This ancestral Japanese method prevents food from sticking to the blade for pleasant and quick cutting.