This boning and fillet knife from the Kai Pro collection has a narrow, curved blade to easily separate meat from bone. The 6.5-inch blade length is ideal for filleting fish, trimming silver skin, or making your own cutlets.
The Kai Pro collection features hand-sharpened 16-degree double-bevel blades stamped from Japanese AUS6M stainless steel for corrosion and wear resistance. Full tang construction offers strength and balance, and the comfortable POM handles are triple-riveted.
NSF-certified. Hand wash recommended.
- 6.5-inch blade
- Stamped Japanese stainless steel blade
- Hand-sharpened 16-degree double-bevel blade
- Triple-riveted POM handle
- Hand wash recommended
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