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KAI Professional 6 1/2 inch Boning/Fillet Knife

KAI Professional 6 1/2 inch Boning/Fillet Knife


Item Code: M-115485
Sugg. Price: $50 $39.95

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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.

Features of the KAI Professional 6 1/2 inch Boning/Fillet Knife:
  • Japanese AUS6M high-carbon stainless-steel blade is hand-sharpened on a whetstone and holds a super-sharp edge.
  • Traditional Japanese hammered finish helps release food more easily.
  • Mirror polishing with graze-finish edge increases stain and corrosion resistance.
  • Wider blade helps minimize effort and keeps fingers away from cutting surface.
  • 16° cutting edge is razor-sharp and more precise than standard Western-style knives.
  • Built to stand up to the rigors of commercial use.
  • NSF Certified

  • Blade length: 6 1/2 inches.
  • Steel: Imported high carbon, Japanese AUS6M.
  • Hand-sharpened 16°double-bevel blade (32° comprehensive).
  • Riveted POM handle, full-tang construction.
  • Limited Lifetime Warranty
  • Crafted in China


MFPN: KI-HT7070
Brand: KAI
  • MetroKitchen.com recommends washing your knives by hand and immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your KAI knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Limited lifetime warranty from KAI with normal use and proper care.
  • Hand crafted in China

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