Master Kuo G-3 Small Fish/Butcher's knife in Bombshell steel is designed for cutting small fish with bones, and is often used in the traditional markets as a butchering knife for separating the fat layers from meats on pork and beef. The blade can also be used to scrape the scales off the fish.
The curved leaf shape is very handy for butchering large fish like Tuna, Mahi, and Grouper.
The G3 knife is made with 3 layered laminated steel.
The outer layer is stainless steel and the core is made of traditional Japanese high carbon SK5 steel.
Rockwell tested at 60-61 hardness.
Hand wash with soapy warm water. tow dry immediately after washing.
Do not put into the dishwasher, the outer stainless steel will not rust but the exposed SK5 Core bevel can show signs of light surface build-up over time, regular sharpening and stropping will maintain this and the use of Camelia oil.