This Asian multi-prep knife from the Kai Pro collection is a Japanese boning knife, ideal for removing poultry meat from bone. Use it for scoring, trimming, and separating. It is also useful for detailed peeling work, and slicing meat, vegetables, and fruit.
The Kai Pro collection features hand-sharpened 16-degree double-bevel blades stamped from Japanese AUS6M stainless steel for corrosion and wear resistance. Full tang construction offers strength and balance, and the comfortable POM handles are triple-riveted.
NSF-certified. Hand wash recommended.
