HomeTown Knives HTC-13 Fillet Knife

The HTC-13 features a hollow grind and an 8-inch blade length, which provides the flexibility and precision needed to glide through fish flesh and separate fillets from the bone cleanly.

VG10 is a high-carbon stainless steel known for excellent edge retention and hardness. The Sanmai construction combines this hard core with outer layers of stainless steel, offering a sharp, durable edge that resists corrosion better than traditional high-carbon blades.

Yes, G10 is a high-strength composite material that is both moisture-resistant and incredibly durable. Its textured surface provides a secure, non-slip grip, while the integrated bolster helps balance the knife, reducing hand fatigue during repetitive cutting tasks.

A 60 HRC rating indicates a very hard blade, which holds a sharp edge significantly longer than standard kitchen knives. However, because the steel is harder, you should avoid using it on bone or frozen foods to prevent chipping, and it is best maintained with a honing rod or fine-grit whetstone.

No, you should always hand wash and dry this knife immediately after use. Dishwashers can damage the edge, dull the blade, and potentially compromise the handle material over time.