{"title":"Boning \u0026 Fillet Knives","description":"\u003cp\u003eCompare boning and fillet knives for careful trimming and preparation around bones. Check each design and blade profile for the task you have in mind.\u003c\/p\u003e","products":[{"product_id":"itami-matsumoto-6-inch-japanese-boning-knife-free-shipping","title":"Itami Matsumoto 6-Inch Japanese Boning Knife - Free Shipping","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eThe 6-inch stainless steel Boning Knife from Itami Matsumoto makes quick work of meat preparation. Features a\u003cspan\u003e sharp, flexible blade that makes removal of bone and skin a simple process.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv\u003eJapanese chefs use this knife for the preparation of fish due to popular diet. Home chefs will find it to be an invaluable tool for:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eRemoving Bone\u003c\/li\u003e\n\u003cli\u003eTrimming Red Meat\u003c\/li\u003e\n\u003cli\u003eRemoving Skin\u003c\/li\u003e\n\u003cli\u003eFilleting Fish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eItami Matsumoto knives feature a 60-layer Damascus steel construction\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003ehandles made from birch treated to resist the cracking, checking, warping, surface oxidation, and dulling that many inferior knives display with age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eEach knife is unique. Wood grain and Damascus steel will have slight variations in pattern and color.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tokyo Knives","offers":[{"title":"Default Title","offer_id":13967723790454,"sku":"11978893-6-inch-boning","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/products\/japanese-boning-knife.jpg?v=1531350050"},{"product_id":"shun-dm0710-classic-6-inch-boning-knife-b0000y7kpy","title":"Shun DM0710 Classic 6-Inch Boning Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun DM0710 Classic 6-Inch Boning Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--care\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eDedicated trimming tool\u003c\/strong\u003e\u003cp\u003eKeep this boning knife for controlled meat preparation and protect its edge separately between uses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911819329694,"sku":"TK-AMZ-B0000Y7KPY","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b0000y7kpy-primary.jpg?v=1793825787"},{"product_id":"shun-classic-6-inch-boning-fillet-knife-b001jpgzrw","title":"Shun Classic 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePatterned blade\u003c\/strong\u003e\u003cp\u003eLayered Damascus cladding gives the blade its flowing pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a D-shaped cross-section, a distinctive feature of the Classic family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911823130782,"sku":"TK-AMZ-B001JPGZRW","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b001jpgzrw-primary.jpg?v=1793825801"},{"product_id":"shun-premier-6-inch-boning-fillet-knife-b00tqzv2iy","title":"Shun Premier 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Premier 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eHammered finish\u003c\/strong\u003e\u003cp\u003eThe hammered tsuchime surface sits above the layered blade pattern, giving Premier its recognizable texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eContoured Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a rounded, contoured shape that differs from the Classic D-profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911838367902,"sku":"TK-AMZ-B00TQZV2IY","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b00tqzv2iy-primary.jpg?v=1793825869"},{"product_id":"shun-kanso-6-inch-boning-fillet-knife-b06xtxg7yq","title":"Shun Kanso 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Kanso 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eAUS10A stainless steel\u003c\/strong\u003e\u003cp\u003eKanso uses a solid stainless blade with a muted, stonewashed finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTagayasan wood\u003c\/strong\u003e\u003cp\u003eThe riveted natural-wood handle sits over a full tang and has a different character from resin-treated Pakkawood.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911843676318,"sku":"TK-AMZ-B06XTXG7YQ","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b06xtxg7yq-primary.jpg?v=1793825890"},{"product_id":"shun-premier-blonde-6-inch-boning-fillet-knife-b0dgyt96w1","title":"Shun Premier Blonde 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Premier Blonde 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eHammered blade\u003c\/strong\u003e\u003cp\u003ePremier’s tsuchime texture and layered blade pattern are paired with a lighter handle in the Blonde version.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlonde Pakkawood\u003c\/strong\u003e\u003cp\u003eThe contoured handle uses light-colored, resin-treated wood for a warm contrast with the blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911869005982,"sku":"TK-AMZ-B0DGYT96W1","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b0dgyt96w1-primary.jpg?v=1793825996"},{"product_id":"shun-classic-blonde-6-inch-boning-fillet-knife-b0dgyykt7m","title":"Shun Classic Blonde 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic Blonde 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eDamascus pattern\u003c\/strong\u003e\u003cp\u003eThe layered blade pairs Classic’s patterned finish with a lighter handle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlonde Pakkawood\u003c\/strong\u003e\u003cp\u003eBlonde, resin-treated wood gives this Classic version its warm appearance and D-shaped grip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911869104286,"sku":"TK-AMZ-B0DGYYKT7M","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b0dgyykt7m-primary.jpg?v=1793825996"},{"product_id":"shun-shiranami-6-inch-boning-fillet-knife-b0gm3t95tt","title":"Shun Shiranami 6-Inch Boning \u0026 Fillet Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Shiranami 6-Inch Boning \u0026amp; Fillet Knife is a focused tool for trimming meat and separating flesh from bones. Work around the structure of the joint or fish with short, visible cuts, using the tip for detail rather than forcing the edge through hard material.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTrimming around bones\u003c\/strong\u003e\u003cp\u003eThe narrow working profile is useful for removing connective tissue and following contours during meat preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e6-inch blade\u003c\/strong\u003e\u003cp\u003eThis 6-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eDual Core blade\u003c\/strong\u003e\u003cp\u003eThe layered blade combines VG10 and VG2 stainless steels at the cutting edge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlue Micarta\u003c\/strong\u003e\u003cp\u003ePrussian-blue jute Micarta gives the tapered handle its distinctive color and composite construction.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eChoose a boning or fillet knife for controlled trimming. Blade flexibility varies between models; a boning label alone does not make a knife suitable for cutting bones. Read our \u003ca href=\"\/blogs\/news\/honesuki-poultry-boning-knife\"\u003epoultry and boning knife\u003c\/a\u003e guide for practical comparisons.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911872741534,"sku":"TK-AMZ-B0GM3T95TT","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/files\/tokyoknives-b0gm3t95tt-primary.jpg?v=1793826045"}],"url":"https:\/\/tokyoknives.com\/collections\/boning-fillet-knives.oembed","provider":"Tokyo Knives","version":"1.0","type":"link"}