13-Inch Damascus Boning and Fillet Knife

A 13-inch Damascus boning and fillet knife with a long, narrow blade that tapers to a fine point for working close to bones and skin. The profile is inspired by the Japanese yanagiba, and the length suits both deboning larger cuts and breaking down whole fish.

Blade

Layered Damascus steel with full-tang construction for balance and edge retention. The fine tip gives control for detailed protein work, and the narrow blade keeps contact with the flesh low for cleaner cuts and less waste.

Handle and care

Blue and red two-tone resin, reinforced with a steel bolster and set with silver pins. The resin resists moisture. Hand wash and dry the blade right after use, and wipe it occasionally with food-grade mineral oil.

Best used for

• Fish filleting and skin removal
• Meat deboning and joint separation
• Fat trimming and detailed protein prep

Specifications

• Overall length: about 13 inches
• Blade: layered Damascus steel, boning and fillet profile
• Handle: two-tone resin with steel bolster and silver pins
• Construction: full tang

FAQ

Is it suitable for both fish and meat? Yes. The long narrow blade handles fish filleting and meat deboning equally well.

How should it be stored? Clean and fully dry, in a blade guard or on a magnetic strip rather than loose in a drawer.

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