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Tamahagane SAN Kyoto 10-inch Chef's knife: Classic shape
The exquisite finish and dual-riveted cast stainless steel handles with its stamped copper signet detail provide crowning touches for luxurious gourmet style
the MV-H range is the top of the line
plenty has changed
Kai Pro 6.5'' Boning/Fillet specialty-electrics Tamahagane SAN Kyoto 10-inch Chef'sThe name of this knife explains exactly what its for boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Its also perfect for trimming the silver skin from a tenderloin or roast, or even making your own cutlets. Thanks to the narrow blade, which reduces drag, boning is fast and easy. Filleting fish is just as effective. The blades 6. 5 in. length is just right for
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