Prepare fish fillets: A narrow 7-inch blade with slight flexibility follows the contours of bones when separating flesh for cooking.
Work around smaller bones: The tapered tip supports detailed trimming around bones and cartilage in fish and other proteins.
German steel edge: The full-tang high-carbon blade is hand-polished to 16-18 degrees per side for precise preparation cuts.
Black G10 handle: Triple-riveted construction gives you a defined grip for guiding the narrow blade during filleting and trimming.
Two sheaths included: Cover the blade between uses with the supplied sheaths. A dedicated fillet knife complements broader chopping and carving blades.
