Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Great for boning and skinning smaller meats and fish. The soft bend of the flexible blade makes it easier to cut around bones. It's also used for slicing through delicate fruit. The GS series is a classic collection of small to medium-sized knives for general and special preparation.      

The perfect knife to slice ham and salmon. The flexibility of the blade offers precision slicing around the bone.  

The chef's knife is the multipurpose workhorse of the kitchen. Perfect for mincing, cutting, chopping, slicing and prep work.  

The Yanagi knife has a long and very thin blade especially designed to prepare sashimi, sushi, sliced raw fish and seafood. The blade is purposely angled from one side and flat on the other. This allows sharper and more precision cutting and slicing from one side of the blade.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Deba is a thicker Japanese-style knife designed to cut through heartier fish flesh for fillet and through bones. The GS series is a classic collection of small to medium-sized knives for general and special preparation.  

Great for cutting and filleting fish.