The K6 is a form of the classical Tranchelard knife, slim, sharp and slightly elastic, for cutting and filleting. The Speciality for making it very comfort-able while cutting is the decently curved blade towards the back of the knife, which makes it ideal for parting or skinning fish and meat.
Variants
K6 - Meat and filleting knife
Variants
| Handle: | Plum wood |
| Rivets: | Aluminum |
| Blade: | stainless / carbon |
| Surface: | blue-glazed |
| Blade length: | ca. 230 mm / 9 inches |
| Overall length: | ca. 350 mm |
| Art. no. | 9735,1989,04 stainless |
| 9745,1889,04 carbon |
Best used for
- cutting on a chopping board
- filleting and carving
- fish and meat
