6.75 in. Boninga and Filleting Knife

Japanese designed used for filleting and de-boning joints, narrow blade with tapered tip makes it easier to work around bones. It is very flexible boning knives that are used to filet and prepare fish, meat and poultry. Easily separate meat and bone, or meat and the skin. I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel (Rockwell 62°), sandwiched between two layers of softer stainless steel (Rockwell 10°) to produce the ultimate cutting edge. This Triplex Steel Technology.

I.O.Shen Mastergrade built all knives using the latest technology so that it is not only amazingly sharp but will retain the edge sharpness for a phenomenal amount of time. Handcrafted by our Master attained to 15° angle edge, slicing becomes easy and fun. Each I.O.Shen knife has carefully handcrafted and took in average 7 hours hand finished.

Designing unique handle with "Yin Yang philosophy distinguishes I.O.Shen from any other knife, improving balance and handle stability, and beautiful work of art handle.

The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).The handles made with ebonite which is durable and heat resistant. (no dishwasher cleaning please)

• Designed to cut up to and around bones
• Japanese designed used for filleting and de-boning joints, narrow blade with tapered tip makes it easier to work around bones
• It is very flexible boning knives that are used to filet and prepare fish, meat and poultry
• Easily separate meat and bone, or meat and the skin
• Triplex technology - I.O. Shen has overcome the brittleness of hard steel, using a layer of super hard steel ERDON 62°, sandwiched between two layers of softer ERDON 10° steel to produce the ultimate cutting edge

• Size: 6.75 in. & 170 mm
• Dimension: 13.5" L x 3.5" H x 3/4" W
• Weight: 0.0625 lbs