Premium Yosimitu Kajiya Shirogami #2 Boning Knife - High Carbon Steel Japanese Kitchen Knife for Meat, Fish & Poultry - Perfect for Butchers, Chefs & Home Cooking

The Yosimitu boning knife is for working in and around smaller proteins and fish. Similar in use to a funayuki it's still ground thin and so we still recommend a little care during use.

This knife is fitted with an oval cherry handle with plastic ferrule.