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Kai Usa/Kershaw
Kai Pro Boning/Fillet Knife 6.5"
$34.95
in-stock
SHIPS FREE WHEN YOU SPEND $125 OR MORE
Style : HT7070
Kai Pro knives come from Kai, the 110-year-old Japanese company that makes reknowned Shun cutlery. Kai Pro is intended for the aspiring cook, both at home and in commercial kitchens, who has outgrown entry-level cutlery. Kai Pro knives are certified for commercial use by the NSF (National Sanitation Foundation), and offer a combination of high performance, durability, and affordability that's quite remarkable. For boning, the narrow, sharp, curved blade of this Kai Pro knife gets in close to the bone, making it easy to separate meat from bone. It's 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 blade's 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin.
Each Kai Pro knife features a blade made from Japanese AUS6M steel, which extends to the end of the handle for a balanced, full-tang construction. Kai Pro knives perform differently than western-style knives, which are usually sharpened at a 20-25 degree angle. Kai Pro takes a finer, 16 degree edge for smoother, sharper action. This Japanese-style hammered finish on the blades serves a function as well as giving a dramatic appearance. The hollow cavities form tiny pockets of air, helping release food from the steel. In addition, the finish reduces blade drag while cutting. The handles on Kai Pro knives are made from a high-performance thermoplastic that is extremely rigid, to add strength and comfort during food prep. As you cut, your hand will fit perfectly around the durable, riveted handle. This pro-level grip offers a lifetime of performance for home cooks and is equally ready for the hectic tasks of a commercial kitchen.
Each Kai Pro knife features a blade made from Japanese AUS6M steel, which extends to the end of the handle for a balanced, full-tang construction. Kai Pro knives perform differently than western-style knives, which are usually sharpened at a 20-25 degree angle. Kai Pro takes a finer, 16 degree edge for smoother, sharper action. This Japanese-style hammered finish on the blades serves a function as well as giving a dramatic appearance. The hollow cavities form tiny pockets of air, helping release food from the steel. In addition, the finish reduces blade drag while cutting. The handles on Kai Pro knives are made from a high-performance thermoplastic that is extremely rigid, to add strength and comfort during food prep. As you cut, your hand will fit perfectly around the durable, riveted handle. This pro-level grip offers a lifetime of performance for home cooks and is equally ready for the hectic tasks of a commercial kitchen.
