Description
The name of this knife explains exactly what it is 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. It is also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blade's 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
- Blade Steel AUS6M
- Blade Length 6.5 in. (165mm)
- Handle Material POM
- Country of Origin China
Shipping & Returns
For all orders exceeding a value of 100USD shipping is offered for free.
Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.
Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.
