Easily bone poultry or fillet fish with Kai’s PRO 6.5” Fillet Knife. For boning, the narrow and sharp curved blade gets in close to the bone, making it easy to separate meat. It’s also perfect for trimming the silver skin from a tenderloin or roast. The 6.5” length is just right for gliding through the body of the fish, and quickly removing the bones and skin.

NSF-certified for use in commercial kitchens, Kai PRO knives are made of Japanese AUS6M high-carbon stainless steel and hand sharpened to a 16° edge on each side. Full-tang with a double-riveted handle, the PRO series knives are built to stand up to daily, professional use. The striking hammered blade finish is beautiful, but even more; it reduces drag and helps food release from the blade easily. With a limited lifetime warranty, you can count on the precision performance this Kai PRO knife will bring to your prep work.