5½" Curved Boning Fillet Knife, CTS BD1N / Black G-10
5½” Curved Boning Fillet Knife is adept at these two key kitchen chores. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Even fibrous tissue is no match for Dragon’s extremely sharp edge. It’s perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade’s six -inch length is just right to glide through the body of the fish, quickly removing bones and skin. The D-shaped handle provides a secure grip for excellent control.
The Dragon Ice Series of knives are handcrafted in China for Apogee Culinary Designs. The blades are constructed of one-piece, 2.5mm thick, high-grade American CTS BD1N Nitrogen steel by Carpenter Technologies. Hardened to HRC63, this vacuum-melted stainless steel containing certain metal additions that offer enhanced blade retention properties and exceptional corrosive resistance. The alloy composition is finely balanced to offer superior edge retention, surface finish, and an ability to be sharpened to a fine edge.
The handles are ergonomically crafted from impervious Black G-10 that is smooth and grippy with three stainless steel rivets. The bolsters that enhance the handles are made of 18/10 stainless steel and provide outstanding stability and balance. The transition from the handle to the blade is sculpted at an angle for a chef’s-recommended pinch grip. You’ll want to wash these knives by hand to ensure they stay in good condition over time.