This knife is distinguished by its relatively narrow and flexible blade. They are ideal for removing a fillet from the bones of a fish and the skin as well. Also used for any fine trimming of fat from meat.
Stamped Knife: A stamped knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A Stamped knife can usually be identified by the absence of a bolster.
Made of quality steel x50CR MO composition with Rockwell hardness of 55-56 HRC for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides, along with the expert manufacturing processes, the exact conditions for a lifetime of sharp edge and performance.