Faca de filetar Victorinox Wood 18 cm — Victorinox 5.3700.18G, cabo de madeira, lâmina de 18 cm

The Victorinox Wood filleting knife with an 18 cm blade is designed for precise filleting and trimming of fish and meat. The narrow, flexible blade enables controlled, delicate cutting along bones and skin, while the wooden handle provides a comfortable, secure grip for extended use in home or professional kitchens. This filleting knife balances maneuverability and control to achieve clean portioning and presentation.

Advantages

The thin, flexible blade allows accurate cuts close to bones and skin, reducing waste and preserving meat integrity. The wooden handle offers ergonomic support and a traditional feel that helps maintain control during repetitive filleting tasks. The blade’s length and flexibility make it suitable for a range of fish sizes and for trimming small joints or removing membranes.

Suitable for

• Filleting whole fish and portioning fillets
• Trimming fat and connective tissue from meat
• Removing skin and pin bones
• Precision portioning for presentation and plating

Key specifications

• Blade length: 18 cm
• Blade type: narrow, flexible
• Handle material: wood
• Intended use: filleting and trimming of fish and meat

How to use

Hold the knife with a firm but relaxed grip on the wooden handle and position the flexible blade parallel to the fish or meat surface. Use smooth, gliding strokes with minimal downward pressure to follow the bone structure and separate flesh cleanly. For skinning, angle the blade slightly and work in one direction, keeping the blade close to the skin. Clean and dry the knife after use to preserve the wooden handle.

Recommendations

For best results, maintain a sharp edge and avoid twisting the blade during cutting; hand wash and dry the knife immediately after cleaning to protect the wooden handle and prolong service life.