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Gabriel-et-Solange

Le Marin, Solange’s filleting knife

REF : LGSPLAT8

104.90€

Les lames de Gabriel et Solange knives combine authenticity and modernity, helping you to prepare and enjoy today's cuisine.

Le Marin is a filleting knife featuring a slim, flexible 20cm blade.
Solange’s Marin knife is made from quarter-sawn plane tree wood, a light-coloured, durable wood with natural grain patterns.
The plane tree wood will develop a patina over time.

Length
33.5 cm
Weight
115 g
Finish
Matt
Blade length
20cm
Material
Wood
Steel
X50CrMov15 stainless
104.90€
Le-Marin-filleting-knife Le Marin, Solange filleting knife
Solange's filleting knife

Les Lames de Gabriel et Solange

Les lames de Gabriel et Solange range has been created as a tribute to the first generation of GOYON-CHAZEAU, to mark the 50th anniversary of our cutlery business.

Le Marin is the flexible-blade knife in the range, designed to fillet fish in a flash and prepare all kinds of carpaccio.

  • 100% French and handcrafted in our workshop
  • 2.5mm thick full tang laser cut (the blade steel extends the full width and length of the handle)
  • X50CrMov15 cut stainless steel (54-56 HRC)
  • Hardened flexible blade
  • Full blade cutting edge
  • Plunge line
  • Razor-sharp edge
  • Rivets assembly
  • Professional matt finish
  • Plane tree handle

Sold in an individually printed cardboard box

le-marin-filleting-knife-plane-tree Le Marin, plane tree wood

Care instructions

We recommend washing the knife by hand with a soft sponge.
Do not leave the handle in prolonged contact with water or a source of heat.
Wipe dry immediately after washing.
Store in a dry place.

Sharpen the cutting edge as soon as the knife seems to cut a little less.

Wipe the handle from time to time with a drop of linseed oil or olive oil to restore its shine.

Le-Marin-a-flexible-blade-knife Le Marin, un couteau à lame souple

Feeling from the workshop

It is the tempering process that gives the Marin’s blade its suppleness and flexibility. This feature offers several advantages:

  • running along the skin without piercing it, using the flesh as a guide
  • following the fish’s bones to cut the fillet

This allows you to retain more flesh and produce more attractive fillets

  • With tender meat, a flexible blade allows you to work around the bones without the blade catching
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