Choice 8″ Narrow Semi-Stiff Fillet Knife with Neon Blue Handle

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Debone, shape, and fillet meat with this Choice 8″ neon blue narrow semi-stiff boning knife.

Designed to provide user control when deboning and portioning delicate meats, this knife features a narrow, semi-stiff blade and an ergonomic handle. This handle not only provides user comfort, it allows for a secure grip while navigating the blade around bone and cartilage. Plus, because it’s neon blue, the handle is well-suited for pre-existing or newly established color-coding systems to prevent cross-contamination.

• NSF Listed

  This item has been certified by NSF International to meet applicable product standards on public safety, health, and / or the environment.

• Dishwasher Safe

  This item can safely be cleaned in a commercial dishwasher.

Thin, Semi-Stiff Blade

Its semi-stiff design allows you to easily pierce and debone fish, beef, and pork with ease, while its narrow blade allows for easy, precise cutting around bone and cartilage. Providing incredibly lean, properly portioned cuts of fish and poultry, this boning knife is a staple for any restaurant, butcher shop, or grocery store.

Stainless Steel Blade

Its high carbon 420 stainless steel blade is hand-honed to provide a razor-sharp edge that effortlessly follows the natural curve of the meat, cutting through tendons, fat, and bones.

Protective Finger Guard

For additional peace of mind, this knife features a protective finger guard to keep your hands away from the blade while in use. This helps to prevent accidental injuries for user safety.

Ergonomic Handle

The ergonomic polypropylene handle will provide exceptional comfort and a safe, non-slip grip as you tackle daily food preparation tasks. By offering a secure grip, the handle helps the user exert maximum control over the blade, perfect for deboning applications.

Neon Color

The neon -colored handle helps the knife stand out for easy location and retrieval. It’s great for creating a color-coded system in your kitchen to prevent cross-contamination.