Sometimes just the right amount of flex in your blade steel makes filleting fish easier. The knife conforms to the ribs of the fish, removing meat from bones quickly and easily. Removing skin from meat is easier, too. It works well for boning and trimming out poultry and other meat as well. The whole idea is more food with less waste (and, of course, you would make stock from the bones and leftovers, too). Shun Classic's very hard VG10 steel doesn't have that kind of flexibility, so the Shun Classic 7-in. Flexible Fillet is made of AUS8A, a high-carbon stainless steel that offers strength, hardness, and wear resistance, as well as a small amount of flex.
- Just the right flex for easy filleting
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Steel: AUS8A
- Handle: D-shaped ebony PakkaWood®
- Blade length: 7 in. (17.9 cm)
- Handcrafted in Japan