Kai Pro 6.5″ Boning/Fillet Knife

Description

The name of this knife explains exactly what its for boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Its also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blades 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin.

• Rigid boning/fillet gets in close to the bone, cuts easily
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge; resharpens easily
• Hand-sharpened 16 double-bevel blade (32 comprehensive) for razor-sharp cutting performance; hammered finish helps food release from blade
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens