Fillet & Boning Knives

KNIFE:HNKL#38403-181 PRO 7" FILT

$180.00

$159.99

Quantity Available

In Stock

Part Number

F24201940

ZWILLING J.A. HENCKELS
TWIN PRO
FILLET KNIFE: 7"
HENCKELS #38403-181

KNIFE:HNKL#38404-141 PRO 5" BNG

$175.00

$159.99

Quantity Available

In Stock

Part Number

F24201942

ZWILLING J.A. HENCKELS
TWIN PRO
BONING KNIFE: 5"
HENCKELS #38404-141

KNIFE:GLOBAL#G21:S/S-6.25"BONE

$180.00

$154.99

Quantity Available

In Stock

Part Number

F24204266

GLOBAL
6.25" FLEXIBLE BONING KNIFE
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The tapered, pointed blade is designed for working closely around bones and joints
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Size: 6.25 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #21
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Sharpening a Japanese knife
Japanese knives are sharpened using a much smaller angle than for instance European knives and are sometimes sharpened asymmetrical. Therefore these knives should never been sharpened on a sharpening device design for sharpening using a standard angle. Also we do not recommend sharpening these knives on a regular sharpening steel.
The ways to sharpen Japanese knives are:
- On a fine sharpening stone
- Using a ceramic or diamond coated sharpening steel.
- Using a water sharpener designed for Japanese knives
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Global knives
The first GLOBAL knives were designed in 1985 by Komin Yamada whose remit was to develop a range of knives which was truly new and revolutionary, harnessing the best materials available and the most modern design concepts.
With an almost unlimited budget he was to fashion a series of kitchen knives which would appeal to the professional and amateur chef alike, be comfortable and easy to handle, and meet their most demanding requirements. GLOBAL knives are made from the finest stainless steel material. The blades utilize Molybdenum/vanadium stainless steel, ice tempered and hardened to Rockwell C56-58 degrees which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.
Like most Japanese knives the blades of Global knives are thin and sharpened using a small - sometimes asymmetric - angle. This is what makes Japanese knives sharper than any other knives.
Another feature of Global knives is that the blades are sharpened all the way to the end. This makes it easy to maintain the edge on a sharpening stone
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-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed

KNIFE:GLOBAL#GF31:S/S 6.3"BONING

$214.50

$184.99

Quantity Available

In Stock

Part Number

F24204281

GLOBAL
BONING KNIFE
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The tapered, pointed blade is designed for working closely around bones and joints.
***************
Size: 6 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #GF31
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Sharpening a Japanese knife
Japanese knives are sharpened using a much smaller angle than for instance European knives and are sometimes sharpened asymmetrical. Therefore these knives should never been sharpened on a sharpening device design for sharpening using a standard angle. Also we do not recommend sharpening these knives on a regular sharpening steel.
The ways to sharpen Japanese knives are:
- On a fine sharpening stone
- Using a ceramic or diamond coated sharpening steel.
- Using a water sharpener designed for Japanese knives
***************
The first GLOBAL knives were designed in 1985 by Komin Yamada whose remit was to develop a range of knives which was truly new and revolutionary, harnessing the best materials available and the most modern design concepts.
With an almost unlimited budget he was to fashion a series of kitchen knives which would appeal to the professional and amateur chef alike, be comfortable and easy to handle, and meet their most demanding requirements. GLOBAL knives are made from the finest stainless steel material. The blades utilize Molybdenum/vanadium stainless steel, ice tempered and hardened to Rockwell C56-58 degrees which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.
Like most Japanese knives the blades of Global knives are thin and sharpened using a small - sometimes asymmetric - angle. This is what makes Japanese knives sharper than any other knives.
Another feature of Global knives is that the blades are sharpened all the way to the end. This makes it easy to maintain the edge on a sharpening stone.
***************
-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed

KNF:WUST/CLSC#4550-18:7"FLLT-FX

$170.00

Quantity Available

In Stock

Part Number

F24205221

WUSTHOF
CLASSIC SERIES
FILLET KNIFE: 7" FLEXIBLE (WUSTHOF #4550-7/18)
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This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.

- Medium-sized specialist knife
- Straight, thin, flexible blade, 18 cm
- Smooth edge
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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KNF:WUST/CLSC#4518-16 6"FSH-FLLT

$155.00

Quantity Available

In Stock

Part Number

F24205223

WUSTHOF
CLASSIC SERIES
FISH FILLET KNIFE: 6" FLEXIBLE (WUSTHOF #4518/16)
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This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.

- Medium-sized specialist knife
- Straight, thin, flexible blade, 16 cm
- Smooth edge
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang
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KNIFE:WUST/CLSC#4602 5"BNE

$150.00

Quantity Available

In Stock

Part Number

F24205256

WUSTHOF
CLASSIC SERIES
BONING KNIFE 5": (WUSTHOF #4602/14)
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This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.

- Medium-sized, specialist knife
- Straight, slender blade, 14 cm
- Pronounced bolster
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang

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KNIFE:WUST/CLSC#4603:6" BNE

$165.00

Quantity Available

In Stock

Part Number

F24205258

WUSTHOF
CLASSIC SERIES
BONING KNIFE 6": (WUSTHOF #4603)
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This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.

- Medium-sized, specialist knife
- Straight, slender blade, 16 cm
- Pronounced bolster
- Classic Series
- Made in Solingen, Germany
- Ergonomic Handle
- Full tang

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KNIFE:SHUN/CLSC#DM0743 6" FLT

$237.00

$189.95

Quantity Available

In Stock

Part Number

F24206267

SHUN CLASSIC SERIES
6" Boning/Fillet Knife #DM0743
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The Shun Classic Boning/Fillet is equally adept at two key kitchen chores. The thin, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone; even fibrous tissue is no match for Shun's extremely sharp edge. When it comes to filleting fish, the blade's six-inch length is just right and has the right degree of flexibility to glide through the body of the fish, quickly removing bones and skin.

ABOUT SHUN CLASSIC:
Shun Classic's tasteful and contemporary designs feature beautiful Damascus-clad blades and D-shaped ebony PakkaWood0 handles. Behind the knives' beauty is function: razor-sharp blades offering the most extreme performance possible. Shun's VG10 steel, known for its incredible edge retention, is clad with Damascus stainless steel, then bead-blasted, revealing the woodgrain pattern of the steel that allows the blade to slide easily through food. The result is knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. Shun Classic also offers the widest assortment of both traditional blade shapes and cutting edge designs, so you can always find the right knife for the task.

SPECIFICATIONS:
Steel: VG-10 cutting core, Pattern Damascus cladding of SUS410/SUS431 stainless; 16 layers each side
Handle: "D" shaped ebony-black PakkaWood0
Blade Length: 6 in.

FEATURES:
0 Kasumi Method of Knifemaking
0 Extreme 16dgr convex-ground, double-bevel blade (320 comprehensive)
0 NSF Certified