Answer
Jan 09, 2025 - 11:21 AM
The Masahiro MH13017 is from the Virgin Carbon series. This means that it is pure carbon (non-stainless) steel. These knives are sharpened to a compound bevel, with 80% of the sharpening performed on the face side of the blade and 20% on the back side. It is an excellent choice for filleting salmon for a number of reasons. First is that pure carbon steel has a very tight grain structure that gets sharper and is easier to sharpen than stainless steel. It has good flexibility which helps to feel the location of the spine and rib bones when breaking down whole fish and is ideal for removing the skin from a fillet. The edge is easily refreshed with a fine or polish honing rod. Please note that carbon steel must be dried after each use and that this knife is specifically for right handed users. Left-hand versions are also available.
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