When boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. The extremely sharp edge even cuts through fibrous material with ease. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. It's just right to glide through the body of fish, quickly removing bones and skin. A contoured handle provides a secure grip.The layered Damascus cladding provides additional stain resistance.

Features:

• Curved, rigid blade gets in close and offers controlled cutting
• Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side stainless Damascus cladding
• Handle: Walnut-colored PakkaWood® handles
• Blade length: 6 inches
• Handcrafted in Japan