Regalia Boning/Fillet Knife: Professional Japanese 6 Inch AUS10 Damascus Stainless Steel 67 Layer Chef's Knife

Is there a Bone to Pick? Look no further. Introducing the 6” Regalia Emperor Series Boning & Fillet knife, a must-have for any serious chef whether in the kitchen or on the fishing boat. This knife is expertly designed for deboning, filleting, skinning, de-scaling, and trimming all types of fish and poultry with precision. The narrow semi-flexible blade effortlessly curves upward towards the tip, making it easy to navigate around bones, joints, and skin with sharp and precise cuts.

With a thickness of 2.0mm at the spine, this blade strikes the perfect balance between flexibility and strength. The triple riveted handle adds exceptional toughness, while the center Rosetta style rivet adds an elegant touch to this kitchen essential. Made from the finest materials, this knife features an authentic Japanese AUS-10 “Super-Steel” cutting core for maximum edge retention and flexibility. The 66 layers of high carbon stainless Damascus steel cladding provide durability against rust and corrosion, making this knife a long-lasting investment.

The blade angles are meticulously finished to a mirror polish within an impressive 8-12 degree angle per side using the traditional 3-step Honbazuke method, ensuring a sharp edge that is perfect for slicing, skinning, and trimming. The military grade ergonomic G-10 handle is resistant to cold, heat, and moisture, providing comfort and control while cutting. The bolster allows easy access for sharpening the entire blade, and the rounded handle with tapered pinch-grip bolster offers natural handling with optimal balance.

Backed by an ironclad 100% lifetime guarantee, this knife from Regalia is designed to last a lifetime. Our commitment to quality is demonstrated through our free sharpening policy, allowing you to send in your knife for a tune-up at any time. Give this knife a try risk-free and experience the unmatched performance, comfort, and beauty it offers in the kitchen.

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