"Thau" Knife No. 2 Sole Fillet by Guy Savoy and Bruno Moretti for Tarrerias Bonjean
A blade so flexible it can bend like a bow; its great finesse combined with this incredible flexibility makes it the most effective knife for filleting fish.
Spécifications produit
(en g)
230
(en mm)
185
(en mm)
139.08
Technical polymer
(Par côté en °)
18
full tang
Mox
Smooth
56.58
Deux gammes de couteaux ont vu le jour
Fruits d’une observation et d’une réflexion du duo Guy Savoy - Bruno Moretti, de technologies de haut niveau, du savoir-faire et de la capacité de production industrielle de Tarrerias Bonjean, deux gammes de couteaux ont vu le jour : les couteaux de table « Ulu et Savik » d’une part, et les couteaux de cuisine couteaux "de Thau" d’autre part.
Découvrir nos gammes de couteaux
La gamme de couteaux de table « Ulu et Savik » correspond au souhait de Guy Savoy d’établir une continuité entre la cuisine et la salle à manger, les deux univers devant se répondre l’un l’autre.
La gamme de couteaux de cuisine « de Thau » associe les qualités esthétiques aux qualités de confort au travail. Elle est destinée aux passionnés de cuisine, professionnels ou amateurs.
Kitchen knives with an “aero-aqua dynamic” shape!
The blade is deeply engraved rather than simply marked on the surface, unlike most knives; the fine and extremely detailed engraving is then carefully lacquered by hand. This blade, made of tempered steel, is composed of mox steel coupled with an almost indestructible PVD treatment, which provides exceptional corrosion resistance. This treatment has turned it black, just like the handle, creating a seamless continuity between the two and giving the knife a sleek, aggressive, and smooth profile… like a shining cetacean leaping out of the water: an “aero-aqua dynamic” shape!
Kitchen knives of great comfort
Designer Bruno Moretti observed kitchen work and discovered that chefs often hold the same knife for hours, frequently resting their index finger on the back of the blade for more strength and precision, and that their hand or finger could sometimes slip on the blade. He aimed to create knives that provide great comfort for chefs. The handle size is significantly larger than the standard dimension, offering the same comfort to all hands, as they can position themselves at different levels on the handle depending on their shape and size. The angle of the bolster (the 45° connection between the blade and the handle) has been reversed to ensure better protection for the hand. The back of the blade has been rounded to prevent discomfort during prolonged contact with the finger.
