K005 IOS Master Grade 6-3/4" Boning/Fillet Knife

Designed to cut up to and around bones
Japanese designed used for filleting and de-boning joints, narrow blade with tapered tip makes it easier to work around bones
It is very flexible boning knives that are used to filet and prepare fish, meat and poultry
Easily separate meat and bone, or meat and the skin
Triplex technology – I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel ERDON 62°, sandwiched between two layers of softer ERDON 10° steel to produce the ultimate cutting edge
The handles made with ebonite which is durable and heat resistant. (no dishwasher cleaning please)