Description:

High Carbon Steel Fish Knife Flexible Blade Color Wood Handle With Sheath. These knives have long, thin, flexible blades with sharp tips to make piercing meat easier and safer. The blade is designed to cut through ligaments and connective tissue to remove raw meat from the bone. Boning knives have to be extremely sharp, and the tougher the blade, the longer it will maintain its sharpness. Dull blades can rip meat from the bone rather than slice it, which affects both cooking and presentation. Dull knives are dangerous as they require more force to cut through meat, meaning you can easily lose control of the knife.