Fillet Fish with Precision and Confidence.
The Arcos Classic Pro Fillet Knife 17cm is expertly designed for precision filleting, making it ideal for sole, turbot and other delicate flat fish. Its long, narrow blade features carefully calibrated flexibility, allowing it to glide smoothly along bones and beneath the skin for clean, accurate fillets with minimal waste.
Forged from a single piece of exclusive NITRUM® stainless steel, the blade delivers exceptional sharpness, outstanding edge retention and excellent corrosion resistance. The finely honed Classic Plus edge maintains its performance through delicate cutting tasks, while the ergonomic Polyoxymethylene (POM) handle provides a secure, comfortable grip, even when working with wet hands. A rounded bolster offers additional finger support, improving comfort and control during intricate filleting work.
Whether you’re preparing fresh seafood in a professional kitchen or refining your fish preparation skills at home, the Arcos Classic Pro Fillet Knife delivers the precision and reliability needed for consistently excellent results.
Features:
- 17cm fillet knife ideal for filleting sole, turbot and other delicate fish
- Long, narrow forged blade with calibrated flexibility follows the natural contours of fish
- Forged from premium NITRUM® stainless steel for exceptional strength, sharpness and durability
- Classic Plus edge provides long-lasting sharpness and clean, precise cuts
- Ergonomic Polyoxymethylene (POM) handle offers a secure, comfortable grip
- Rounded bolster improves finger support and cutting control
- Excellent corrosion resistance for demanding kitchen environments
- Ideal for professional fish preparation and skilled home cooks
- Presented in a protective storage case
- Made in Spain
Designed for delicate, accurate filleting, the Arcos Classic Pro Fillet Knife 17cm is an essential addition to any kitchen where fresh seafood is prepared with precision.
Use & Care:
Keep your knife in top condition for years by following these simple care guidelines:
- Wash knives immediately after use to prevent food residue from causing damage.
- Use neutral or slightly alkaline detergents—avoid bleach, soda, or any products containing chlorine, which can corrode the steel.
- Never use abrasive pads or metal cleaners that can scratch or dull the blade.
- Avoid prolonged soaking, especially in hard or salty water, which can harm the metal.
- Dry knives immediately with a soft cloth; dishwasher drying alone isn’t enough to prevent corrosion.
- Do not use the dishwasher for knives with wooden handles—it may damage them and void the warranty.
- If using a dishwasher, place knives blade-down in a separate basket to avoid contact with other items, and remove them promptly after the cycle.
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