Vintage French Flexible Fillet Knife Made in France 250mm 2115

Experience controlled trimming with a vintage French flexible fillet knife

This pre-owned 250mm fillet knife combines a recorded high carbon steel blade with a POM handle and double-bevel geometry. Its recorded flexible format provides a specialised option for filleting and trimming boneless ingredients, subject to the individual blade's condition.

The Specs

• Knife type: flexible fillet knife
• Steel recorded: high carbon steel; exact alloy not specified
• Blade length recorded: 250mm
• Overall length recorded: 370mm
• Blade thickness recorded: 0.8mm; measurement location not specified
• Weight recorded: approximately 135g
• Hardness recorded: 58 HRC; not independently verified
• Construction recorded: fully forged, full tang; not independently verified
• Bevel recorded: double bevel; edge angle not specified
• Handle recorded: POM
• Origin recorded: France
• Condition: vintage, pre-owned; sold individually
• Maker and production date: not recorded

Heritage & Use

The recorded French origin is retained without assigning an unverified maker or production era. The long flexible format can suit following contours while filleting fish or trimming meat, but does not guarantee waste-free cuts or effortless performance. Flexibility, balance and edge readiness depend on the individual knife and technique. Carbon steel needs prompt drying; a developing patina is not a substitute for rust prevention. Inspect the blade for damage and confirm handle security before working use, without forcing or over-flexing the blade.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and wipe the reactive blade during use
• Remove active rust before food preparation and apply a light coat of food-safe blade oil before extended storage
• Hone gently only with a method appropriate to the existing edge, avoiding pressure that bends the flexible blade
• Sharpen on suitable water stones with light pressure and adequate blade support, preserving the double bevel; consult a specialist if unsure
• Avoid bones, frozen ingredients, impact work, twisting and excessive flexing
• Store clean and dry in a suitable protective sleeve or knife roll without bending the blade