Calling all fish fanatics and meat mavens. Cut straight to the point with our incredibly sharp and expertly crafted boning knife. The long, flexible blade makes deboning meat, poultry and fish easier, not to mention safer. This knife does it all: It swiftly slices through ligaments and connective tissue. It makes clean cuts. It maneuvers effortlessly around bones and joints. Plus, the knife’s steel bolster and contoured Pakkawood handle provide a secure grip for maximum precision.

·Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles.

·Ideal for preparing delicate fish, slicing around bones and making precise cuts.

·Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating.

·Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp, 12-degree edge.

·Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip.

·Steel bolster and full hybrid tang construction improve balance for a more controlled cut.

*Free shipping to contiguous US