The knife fillet with a blade length of 20.3cm, has a thin and flexible blade, a blade that moves comfortably along the backbone in soft meat or fish, making it easy and quick to separate the bones from the flesh. Filleting delicate fish pieces and preparing sashimi is easier with such a knife. It is made of Damascus Steel, a material with a core of hard alloy steel and VG10 carbon, providing an extremely strong, sharp, and durable blade, resistant to oxidation and wear. The combination of metals keeps the blade sharp for a long time and highly resistant thanks to the materials that make it up.