{"product_id":"hand-forged-fish-boning-knife-400-stainless-steel","title":"Hand-Forged Fish \u0026 Boning Knife | 400 Series Stainless Steel","description":"\u003ch2\u003eHand-Forged. Built to Fillet, Debone, and Outlast.\u003c\/h2\u003e\n\n\u003cp\u003eFactory-stamped blades are cut from a sheet of steel and ground to shape. Hand-forged blades are hammered into form — a process that aligns the grain structure of the steel, increases density, and produces a blade with superior edge retention and balance that stamped knives simply can't replicate.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eHand-Forged Fish and Boning Knife\u003c\/strong\u003e is built for the work that demands the most from a blade: running cleanly along a fish spine, navigating around joints, and making the kind of precise, controlled cuts that separate a skilled cook from one just getting by. 400 series stainless steel throughout — blade and handle — for a seamless, hygienic construction with no wood-to-metal joint to harbour bacteria or loosen over time.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Hand-Forged\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior grain structure\u003c\/strong\u003e — forging aligns the steel's grain for better edge retention and toughness vs. stamped blades\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter balance\u003c\/strong\u003e — the weight distribution of a forged blade feels more natural and controlled in the hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull stainless construction\u003c\/strong\u003e — 400 series stainless steel blade and handle; no wood joint to crack, loosen, or harbour bacteria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygienic and easy to clean\u003c\/strong\u003e — seamless construction rinses clean thoroughly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAvailable Configurations\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSmall \/ no scabbard\u003c\/li\u003e\n\u003cli\u003eLarge \/ no scabbard\u003c\/li\u003e\n\u003cli\u003eSmall with scabbard — protective cover for safe storage and transport\u003c\/li\u003e\n\u003cli\u003eLarge with scabbard — protective cover for safe storage and transport\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBlade Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade material\u003c\/strong\u003e — 400 series stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material\u003c\/strong\u003e — 400 series stainless steel (full stainless construction)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length\u003c\/strong\u003e — 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBest Used For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFilleting whole fish — the narrow blade follows the spine for maximum yield\u003c\/li\u003e\n\u003cli\u003eDeboning poultry, pork, and lamb\u003c\/li\u003e\n\u003cli\u003eTrimming fat and silver skin from primal cuts\u003c\/li\u003e\n\u003cli\u003ePrecision butchery where control matters more than force\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse on a stable, non-slip board — a damp cloth underneath keeps it in place\u003c\/li\u003e\n\u003cli\u003eWork tip-first around bone — let the pointed tip lead into joints and along the spine\u003c\/li\u003e\n\u003cli\u003eUse light, drawing strokes rather than pressing down — the sharpness does the work\u003c\/li\u003e\n\u003cli\u003eRinse immediately after use, especially after contact with fish or acidic marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCare Instructions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash with warm soapy water and dry immediately\u003c\/li\u003e\n\u003cli\u003eFull stainless construction is more dishwasher-tolerant than wooden-handled knives, but hand washing is still recommended to preserve the edge\u003c\/li\u003e\n\u003cli\u003eHone regularly with a sharpening steel to maintain peak sharpness\u003c\/li\u003e\n\u003cli\u003eStore in the scabbard or on a magnetic strip — not loose in a drawer\u003c\/li\u003e\n\u003cli\u003eApply food-grade mineral oil to the blade periodically to maintain the surface finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eHand-forged precision. Full stainless durability. The boning knife built for cooks who don't cut corners.\u003c\/em\u003e\u003c\/p\u003e","brand":"Renfan","offers":[{"title":"Small","offer_id":43168890355748,"sku":"CJJJCFCF01711-Small","price":49.99,"currency_code":"USD","in_stock":true},{"title":"Small with scabbard","offer_id":43168890388516,"sku":"CJJJCFCF01711-Small with scabbard","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/3016\/3492\/files\/3970440941600.jpg?v=1768584192","url":"https:\/\/justforthekitchen.com\/products\/hand-forged-fish-boning-knife-400-stainless-steel","provider":"Just For The Kitchen","version":"1.0","type":"link"}