Pakka San-Mai Collection - Fish Knife - 20 cm

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Sole filleting knife (fish knife) 20 cm - Pakka San-Mai collection

The sole filleting knife is a narrow, flexible-bladed knife ideal for "lifting" fish fillets with precision.

Its narrow, flexible blade allows it to follow the bones and skin of the fish, so that not a gram of fillet is wasted.

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

The blade is forged from three-layer AUS-10 steel, a premium-quality steel that combines high carbon content for hardness and long-lasting sharpness with the optimal amount of chromium to prevent oxidation.

The hidden full tang – a single piece of steel running from the blade tip 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

* Three-layer Japanese AUS-10 stainless steel

* Full tang

* black pakkawood handle

* HRC hardness: 61 +/- 1

* Weight: 130 g

* 20 cm blade, 33 cm overall length

* Perfectly balanced

* Bamboo saya (sheath) included with every knife

* Lifetime warranty

San-Mai - KOTAI’s new collection

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

At its core, a high-carbon AUS-10 steel core – hardened to reach an HRC hardness of 61 – gives the blade an exceptionally fine cutting edge and excellent long-lasting performance.

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 sleek aesthetic subtly reveals the joining line between the steels, the unique signature of its construction.

Pakka San-Mai range

Gyuto, Santoku, cleaver, bread knife, filleting knife, paring knife... The Pakka San-Mai collection offers a varied selection of blades to meet all your culinary needs. It stands out in particular for the composition of its handles, made from black pakka wood (pakkawood), renowned for its antibacterial properties, water resistance and durability.

Whether you are right- or left-handed, this round, hand-polished handle allows you to cook with confidence thanks to a firm, comfortable grip that offers superior control and a smooth cutting experience with every use.

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

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