The name of this knife explains exactly what it’s 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’s also perfect for trimming the silver skin from a tenderloin or roast, or even making your own cutlets. Thanks to the narrow blade, which reduces drag, boning is fast and easy. 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.
Bring professional-level performance to your kitchen with Kai PRO. NSF Certified for use in professional kitchens, Kai PRO cutlery offers a razor-sharp edge, comfortable grip, precision handling—and is built to stand up to the rigors of commercial use. Kai PRO blades are made of Japanese AUS6M stainless steel, hand sharpened and finished to a 16° cutting edge on each side—much sharper than standard Western-style knives. Our high-carbon steel offers excellent corrosion resistance, holds its edge well, then re-sharpens easily when needed. With its striking, hammered blade finish, Kai PRO is sure to be a standout in any kitchen, home or commercial. The knife’s beautiful finish isn't just for show; it reduces drag and helps food release from the blade quickly and easily. Full-tang construction and a riveted POM handle ensure Kai PRO cutlery will provide you with a lifetime of pro-level performance.
- Steel: Imported Japanese AUS6M
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Riveted POM handle, full-tang construction
- Blade length: 6.5 in. (16.5 cm)
- NSF Certified
- Limited Lifetime Warranty
