Böker Saga Filetiermesser G10 Stonewash

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Our Boker Saga chef's knife series - handcrafted by our manufactory in Solingen - raises the bar and brings the topic of "cutting in the kitchen" to a new level. Our decades of experience in the outdoor knife world coupled with the ingenuity and creativity of Danish knifemaker Jesper Voxnæs were incorporated into the concept and design of Saga in an effort to achieve a new level of performance in terms of ergonomics and cutting technology. The carefully orchestrated transfer of this joint know-how into the culinary field is proof that working with Boker Saga will be an entirely unique experience. The soft lines of the grips are made from indestructible black G10, which is equally impervious to temperature and moisture. The successful ergonomics already become apparent when the Boker Sage knife series is first handled: every curve, every bend in the line nestles itself into place on the hand, conveying absolute control and an exceptional cutting experience. The swallow-tail-shaped flare of the pommel on the larger models enhances grip security. Boker Saga owes its high strength to the full-tang design, which extends over the full length of the knife (in the same manner as on many hunting knives) from the blade tip to the pommel. The optimized cutting performance is not only guaranteed by the full flat grind of the blade with stonewash finish, but also by selecting 440C as the blade steel, which far surpasses the edge-holding and corrosion-resistance of conventional chef's knife steels. This surface finish is achieved in a specialized grinding process and is characterized by outstanding gliding properties through the cutting material, thus enhancing the already superior cutting performance. In addition, the micro-structure of the stonewash finish is extremely scratch-resistant, since these are typically visually absorbed by the texture. A special note is achieved by the large hollow rivets, the unmistakable mark of Jesper Voxnæs.

The Fillet Knife is mainly used for filleting fish and therefore belongs to the basic equipment of every angler. It is characterized by a long, narrow and flexible blade. It is also used for other purposes. In the meat, the sharp blade of the Fillet Knifee is used to remove tendons or skin, and the pulp of fruit and vegetables can be removed quickly from the core.

Warning and safety information:
Cut injuries: The most common danger when using knives is the risk of cuts. Sharp blades can quickly penetrate skin and tissue.
Slipping of the knife: Improper or excessive pressure can cause the knife to slip, resulting in uncontrolled movements that can cause injuries.
Injuries due to falls: Knives should never be left unsecured or near table edges to prevent them from falling and injuring someone.
Blunt knives: Blunt knives pose a greater risk of injury as they require more force and can slip more easily. Knives should therefore be properly sharpened regularly.
Improper use: Using a knife for tasks for which it is not intended (e.g. as a lever tool) can not only damage the blade, but also lead to accidents.

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