K-200 Fillet Knife 7.5” (18cm)



Re-defining blade flexibility

The 200 Series 7.5-inch Filleting knife sets a new standard in blade flexibility. Its significantly reduced blade mass, combined with the original slicer blade profile, allows you to bend the blade more than the average fillet knife.

Unlike the brittle steel formulas of Japan, the 200 Series 7.5-inch Filleting knife offers a fresh perspective on the French approach to filleting. Its blade is both thin and flexible, allowing you to apply pressure without disturbing delicate flesh while maintaining precise control over your cuts.  Experience a new range of usage through flexibility.

Best used for

  • Fillet fish with precision and ease. The flexible and sharp blade glides through delicate fish flesh.
  • Being able to slice so thinly, you can remove bones from fish fillets to better prepare them for cooking or grilling.



Blade Flexibility: More flexible than the average fillet knife. Whether you’re portioning, removing skin, or separating fish from bone and spine, the flexible blade addresses these needs at home or on the line.

The perfect cutting profile: French edge with its extended surface edge contact of the blade’s length before rising up to its point

Unmatched Precision: Its high-performance stock removal construction ensures a pedigree of excellence, making it a powerful tool for all fine work in the hand or on the counter.

Craftsmanship Reshaped: The K Sabatier 200 collection is the first new knife collection from the family (Philippe Sabatier) in 200 years. Acknowledging the importance and value of the Stock Removal method of knife making and its role in contemporary knife making and culinary service.

Powerful Stainless Steel Blade: The blade is crafted from Sandvik 14C28 stainless steel with a hardness rating of 60 HRc as a result of cryogenic tempering (in liquid nitrogen at -70° -80° and then air cooled). This increases edge retention, resulting in an extra fine double bevel profile, which is then finished by a crosswise manual polishing.

Long-Lasting Edge: Once steel reaches 60 HRc, you should never hone the edge. The best activity between sharpenings is to strop your knife whenever you feel the need to. When it is time to sharpen the knife, you must use a 20-degree sharpening angle, which removes only half the amount of steel compared to the 15-degree angle common to Japanese knives, prolonging the knife’s lifespan.

G10 Handle: It’s made from layers of fibreglass cloth and epoxy resin, compressed and heated under high pressure. The result is a strong, lightweight handle providing excellent grip and resistance to moisture, making it the top choice for long-lasting knives.

French Leather Scabbard: This blade also comes with its own handmade French Leather sheath, combining protection and durable elegance in one.

Knife Sharpening: We offer a complimentary knife sharpening service for all knives purchased from hacher&krain.


Knife Maker: K-Sabatier
Collection: 200 Series 8 Generations.
60 HRc
Blade Length: 
7.5 in (18 cm)
Blade Depth: 
.98 in (2.5 cm)
Total Length: 11.75 in (29.5 cm)
Weight: 117g +/- 3g
Scabbard: Vegetable-dyed Leather
Total Weight with Scabbard: 
Handle: G-10 resin
3 Stainless Steel
Tang: Full
Washing Machine: Never recommended