The flexible, narrow blade of this professional chef boning knife is perfect for removing bones in meat, poultry, and fish. The 6” straight blade’s maneuverability is key to making deep cuts and holes needed to shape, denude and seam large cuts of veal or lamb. Often used as commercial filleting knives, these boning knives can quickly turn a whole fish into perfectly portioned boneless fillets. NSF certified and dishwasher safe for convenience, it features a comfortable, non-slip Fibrox handle made from a blend of thermoplastic elastomers. This butcher boning knife is made from the legendary high-carbon steel that keeps its edge and doesn’t require frequent sharpening. Lasting up to 60 percent longer than a typical knife, the high-carbon stainless steel won’t corrode or discolor.