The 6-inch stainless steel Boning Knife from Itami Matsumoto makes quick work if meat preparation. Features a sharp, flexible blade that makes removal of bone and skin a simple process.

Japanese chefs use this knife for the preparation of fish due to popular diet. Home chefs will find it to be an invaluable tool for:

• Removing Bone
• Trimming Red Meat
• Removing Skin
• Filleting Fish

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Itami Matsumoto knives feature a 60-layer Damascus steel construction and handles made from birch treated to resist the cracking, checking, warping, surface oxidation, and dulling that many inferior knives display with age.

Each knife is unique. Wood grain and Damascus steel will have slight variations in pattern and color.