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Master Kuo G-3 Taiwan Tuna Knife - Small Fish Knife

$150.00
$150.00 $180.00
Tax included.
Highlights
  • Designed for cutting small fish with bones
  • Curved leaf shape for butchering large fish
  • Can be used to scrape scales off fish
  • Made with 3 layered laminated steel
  • Outer layer: Stainless steel
  • Core: Japanese high carbon SK5 steel
  • Rockwell hardness: 60-61
Description

The Master Kuo G-3 Small Fish/Butcher's knife in Bombshell steel is a versatile tool for cutting small fish with bones. It is commonly used in traditional markets as a butchering knife for separating fat layers from meats on pork and beef. The curved leaf shape of the blade is especially handy for butchering large fish like Tuna, Mahi, and Grouper. The knife is made with 3 layered laminated steel, featuring a stainless steel outer layer and a core made of traditional Japanese high carbon SK5 steel. With a Rockwell hardness of 60-61, this knife offers excellent durability and edge retention. The blade measures 150mm in length, 65mm in width, and 2mm in thickness. The handle has a length of 95mm, resulting in a total length of 235mm. The knife weighs 170g, providing a comfortable and balanced grip. Made in Taiwan, the Master Kuo G-3 Small Fish/Butcher's knife is a reliable tool for precise cutting tasks in the kitchen.

Specifications
  • Blade: 150 x 65 x 2mm
  • Handle length: 95mm
  • Total length: 235mm
  • Weight: 170g
  • Made in Taiwan
  • Rockwell hardness: 60-61
Care

To maintain the quality and performance of the Master Kuo G-3 Small Fish/Butcher's knife, it is recommended to hand wash it with warm soapy water. Towel dry the knife immediately after washing. Avoid putting the knife into the dishwasher, as the outer stainless steel will not rust but the exposed SK5 Core bevel may show signs of light surface build-up over time. Regular sharpening and stropping will help maintain the knife's edge. Additionally, the use of Camellia oil is recommended to protect the blade.