Premium steel with high carbon content: This professional fish fillet knife is made of high-quality Japanese stainless steel 10Cr15CoMoV, which makes the Hoshanho fillet knife more durable, harder and sharper than other meat knives. With a hand-polished edge of 15 degrees per side, the boning knife achieves the highest sharpness.
Excellent cutting results: with a 23 cm long, thin blade, the boning knife makes it easier to cut, bone, trim, skin and cut different types of meat and fish. The slim blade helps cut fish bones and meat more precisely and with less waste, resulting in a clean and beautifully cut fillet.
Ergonomic design: the ergonomic shape of the fillet knife handle ensures a more comfortable grip and reduces user fatigue. The handle of the boning knife is made of durable pakka wood. These materials have good corrosion and abrasion resistance, which ensures a long service life of the fillet knife.
Multifunctional use: In addition to easily cutting herringbones and removing fish scales, this fish boning knife can also be used to cut other types of meat. It is a practical and multifunctional kitchen tool. The frosted texture will be the most unique knife among all your knives and a perfect gift for your family and friends.
Flexible and lightweight: The blade of the boning knife is relatively soft and can better adapt to the shape of the fish ingredients, making it easier to use and control. Its portability allows chefs to switch between different kitchen utensils more freely and thus improve work efficiency.
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