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The fillet knife is also a boning knife. Their flexible blades enable thissecond skill.They are essential when working with whole fish or poultry, or whentrying to cleanly remove meat from the bone (such as tunnel-boning aleg of lamb). Its flexible, thin, curved blade helps you control the knifewhen removing bones, skin or cartilage, without damaging the meat.Flexible blades are great for shaping, denuding, and seaming and aretypically used by experienced butchers for boning roasts, whole hams,lamb legs, veal legs, and filleting fish.Due the fact that it is 6” inches it can also be used for fruit or vegetables.
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