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If you're looking to glide through the body of a fish, with minimum drag, quickly removing bones and skin, then the KAI Professional 6 1/2 inch Boning/Fillet Knife is just the knife you need. The narrow, sharp, curved blade is also ideal for boning, getting in close, to separate meat from bone. Perfect for trimming the silver skin from a tenderloin or roast, or even making your own cutlets. Each KAI Professional knife has a high-carbon stainless-steel blade that is mirror-polished and finished with unique hammered detail. Superior cutlery design at an affordable price.