Description
The Japanese AUS10 boning knife is a flexible, razor sharp blade for filleting fish. With a sleek Pakkawood handle and long, tapered blade, its a great gift for cooks who love to prepare whole fish at home.
The blade is made with a central core of high carbon steel (AUS10), sandwiched between layers of soft stainless steel. The result is an ultra-sharp knife that will stand up to heavy everyday use and can be resharpened again and again. It is perfect for filleting delicate fish like sole and sea bass, producing clean cuts and less waste.
This AUS10 knife is made in Seki City, Japan. Seki City is well known for the knife making craft, and is often referred to as the knife capital of the world. Nowadays, cities across the world fight for the title, however Seki City is still the champion for any Japanese knives, with the tradition dating back almost 800 years.
Clean as soon as possible after use and dry immediately. Not dishwasher safe.
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