Any experience with Kaeru slicer?

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Barmoley

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Has anyone tried one of these slicers/fillet type knives. Curious what they are like, flexibility, comfort with D-handle, edge holding, etc.
 
Hey,
I got one but haven't used it yet. Bought it for work whenever I will be back to it. Want to try it working on turbots, halibuts. Will also work it on roastbeef with chain and the like.
Height: 21mm
Edge length(tip to heel): 194mm
Weight: 67g
The spine is very slightly upwards curved, not too much, a bit more gradual which I like. Out of the spine it measures 2,36mm, middle: 1,73, 1cm before the tip: 1,40.
It's rather stiff, just a light flex in the last third.
Grindwise it goes flat, straight down when reaching the lower neck it tapers a bit more downwards. Over heel: at spine: 2,32 / over the secondary bevel 1,21
Then you come to the secondary bevel which is like a wide bevel going from heel to front, shaping the tip a bit thinner but far from thin. Mine also arrived with the tip slightly damaged. Then you have a microbevel. Arrived pretty sharp.
Handle tapers slightly. Height 24mm to 21mm. Width 19,7mm to 16,3mm.
So smaller side but still grips well.
The corners of the spine and choil are rather sharp. Definitely gonna ease the choil. Probably will also do with the starting of the spine but will have to work with it first since I rest my thumb or forefingver on the spine with the hand around the handle depending the cuts. Should I glide with my forefinger I will either cut it or ram the heel into it. I can barely manage to put my forefinger onto the choil should I need to put in quite some pressure but I have thin fingers and it's not comfortable.
Will be interesting how it handles since I have never had a Wa-handle with fileting/boning knives. Sorry I couldn't help you more.
 
Bump. Anyone got any insights? It's on sale now... I was considering it for meat trimming / silverskin duty.
 
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