Small cooking and filleting knife K 3, stainless, long blade, made of C30 chromium molybdenum vanadium steel with 0.7% carbon hardened to 60 HRC (Rockwell hardness levels).
The next knife in Windmühlen's compact K-Series is the K 3, a slim knife for cooking and filleting.
Being finely ground from the base to the tip, it is excellently suited for filleting meat and small fish. As a good kitchen knife, it naturally also slices vegetables, and even harder fruit varieties such as quinces pose no problem.
Here it is important to use a soft cutting board, because this will be gentle on the blade sharpness.We recommend our cherry wood board or the soft, just 1 mm strong, Manaita, by means of which even a hard unsuitable cutting board is turned into a blade-suitable surface.
12,7 cm
48,0 g 