Category: Fillet & Boning Knives
センチュリオン7インチフィレナイフは、魚のフィレや鶏肉のバタフライカットを容易にするために設計された、エリート級の調理ツールです。湾曲した細く柔軟な刃は、鋭く先細りになった先端を持ちます。魚や鶏肉の骨、関節、皮の間を巧みに操り、素早く処理できます。手首の軽やかな動きで、フィレ、トリミング、皮むき、骨抜き、鱗取り、バタフライカットを正確かつスピーディに行えます。
Really wish every knife in my kit held an edge like this one does, the narrow curve glides through trout ribs with almost no resistance. It’s turned Saturday morning cleaning into something close to enjoyable, and the flexible tip makes butterflying chicken feel surgical.
The blade's flexibility is exactly what I needed for working around pin bones—it follows the spine cleanly without tearing the flesh. Even the smaller sardines came out perfect, and the curved taper gets into joints I used to hack at with a stiff knife.
Butterflying chicken used to take me forever, but this knife's curved narrow blade gets through the joints without shredding the meat. The flex is just enough to follow the backbone cleanly, and it holds its edge through a full batch.
