6″ Classic Boning/Fillet Knife has 2 kitchen chores: For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone and for filleting fish, the blade and six-inch length is just right to glide through the body of the fish, quickly removing bones and skin.

This knife has a blade of forged VG-10 Stainless steel clad with 16 layers of SUS410 high-carbon stainless steel on each side, producing a 33-layer rust-free Damascus look.

This knife features ebony PakkaWood handles with the unique “D” Shape for stable, easy grip.

It’s blade measures 6 inches long.

Hand washing and drying recommended.