Poseidon Cain & Abel

Name: Poseidon Cain & Abel
Brand: Cain & Abel
SKU: 12522
Price: 240.00 NZD
Availability: InStock

$240.00

The king of filleting fish has arrived. This long, slim blade has been crafted to fillet small to medium-sized fish. From fresh to salt water, Poseidon has enough flex to run along the spine of fish while being sharp enough to remove the spine and trim any unwanted parts easily.

Please Note: This knife has a strong variation in wood colour. Please look at the last image as a reference.

Made To Fillet:

FISH

Information:

KNIFE STYLE:

Filleting

CONSTRUCTION:

Hammer Forged, Mono Steel

STEEL TYPE:

Recycled Leaf Spring Steel

HANDLE:

Paduak

Dimensions:

BLADE LENGTH:

223mm

TOTAL LENGTH:

350mm

WEIGHT:

132g

BLADE WIDTH:

26mm

Care Instructions

Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don't wash it then leave it wet on a bench. Dry it properly and put it straight away.

Oil Thy Knife

Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don't need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality. If left wet, the knife will end up with rust. While this isn't ideal, it's not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use. High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.