Bone-Cutting Fish & Boning Knife | Stainless Steel with Sheath

The Right Knife for the Jobs Most Knives Can't Handle

Breaking down a whole fish, removing bones from a rack of ribs, or trimming a large cut of meat — these are the tasks that expose the limitations of an ordinary kitchen knife immediately. A blade too thick drags. One too flexible loses control. The Bone-Cutting Fish and Boning Knife is purpose-built for precision where it counts: tight, controlled cuts around bone, through cartilage, and along the spine of a fish without tearing the flesh.

Stainless steel construction with a solid wooden handle, available in Small and Large — with or without a protective sheath for safe storage and transport.

Built for Precision Work

• Stainless steel blade — durable, rust-resistant, holds a sharp working edge through repeated use
• Narrow, tapered profile — designed to navigate around bone and joint with accuracy; minimises waste when filleting or deboning
• Wooden handle — secure, comfortable grip that balances the blade naturally
• Available with protective sheath — safe blade storage and professional portability
• Two sizes — Small (264 × 40 × 4.2mm) and Large (278 × 46 × 4.2mm)

Best Used For

• Filleting whole fish — running the blade cleanly along the spine without tearing
• Deboning poultry — removing backbone, wishbone, and rib cage efficiently
• Trimming beef and pork — removing silver skin and separating joints
• Portioning larger cuts with precision

How to Use

• Use on a stable, non-slip cutting board — a damp cloth underneath prevents movement
• Let the blade follow the bone rather than forcing it; light, controlled strokes produce the cleanest results
• Keep the blade angle low and close to the bone for maximum yield when filleting fish
• Rinse and dry immediately after contact with fish or raw meat

Care Instructions

• Hand wash only — dishwasher heat and detergent damage the wooden handle and dull the blade
• Dry completely immediately after washing to prevent rust at the blade-handle junction
• Hone the edge regularly with a sharpening steel before use
• Store in the sheath or on a magnetic strip — never loose in a drawer
• Apply a light coat of food-grade mineral oil to the blade periodically to maintain the finish

The knife that handles what your chef's knife can't. Precise, controlled, built for serious prep work.