Long thin tapered flexible blade – designed for delicate deboning of fish, poultry and meat. It bends just where you want it to when cutting close to the bone, separating meat quickly and efficiently without tearing it. The blade is tapered so it glides easily around fish bones and makes easy work of removing the fillet from the skin. The long 8 inch blade makes this the ideal knife for filleting salmon and other large fish.
MADE IN THE U.S.A.
420HC High Carbon Stainless Steel
Bubinga (African Rosewood)
The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge.
Full tang is triple brass riveted to the handle, providing strength, perfect weight and balance.
Contoured handle is hand polished and designed for comfort.
Cryogenically treated blade substantially increases edge retention.
Stainless Steel Blades:
Hand wash and dry knives.
Do not put knives in dishwasher.