Kai Pro Boning Knife



The name of this knife explains exactly what it’s for — boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from the bone. It’s also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blade’s 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin.

Out of stock

Want to be notified when this product is back in stock?

SKU: Acc-Knife-Boning Categories: , , Tag:


  • Rigid boning/fillet gets in close to the bone, cuts easily
  • Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge; resharpens easily
  • Hand-sharpened 16° double-bevel blade (32° comprehensive) for razor-sharp cutting performance; hammered finish helps food release from blade
  • Comfortable, riveted POM handle; full-tang construction for strength and balance
  • NSF Certified for use in commercial kitchens

Additional information

Weight 9 oz


There are no reviews yet.

Be the first to review “Kai Pro Boning Knife”

Your email address will not be published. Required fields are marked *