Professional 7 Inch Boning Knife for Meat and Poultry - High Carbon Steel AUS-10

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Product Description HOSHANHO 7 Inch Professional Fillet Knife

The AUS-10 high carbon stainless steel blade of this fish knife provides excellent corrosion resistance and cutting performance. Additionally, the back of the knife is thicker to enhance stability and durability.

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Fillet knives, with their thin and sharp blades, are primarily used for handling fish. These blades are curved to fit the shape of fish, allowing for easy cutting and scaling.

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Japanese High Carbon Steel AUS-10 Fish Knife Made from premium Japanese stainless steel AUS-10, the HOSHANHO fillet knife is more durable, harder, and sharper than other meat knives. The hand-polished edge at 15 degrees per side ensures ultimate sharpness.

With its 7-inch long, thin blade, this fillet knife is perfect for slicing, boning, trimming, skinning, and butterflying different types of meats and fish. The slender blade enables precise cutting through fish bones and flesh, resulting in neat and beautifully cut fillets.

The ergonomic design of the handle provides a comfortable grip and reduces user fatigue. The handle is made of durable pakkawood, known for its resistance to corrosion and abrasion, ensuring a long service life of the knife.

In addition to easily cutting fish bones and removing scales, this knife can also be used for cutting other types of meat. Its frosted texture makes it a unique addition to your knife collection and a perfect gift for your loved ones.

The flexibility and lightweight nature of the blade allow for better adaptability to fish ingredients, making it easier to operate and control. Its portability enables chefs to switch between kitchen utensils more freely, ultimately improving work efficiency.

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