The next knife in our 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