HOSHANHO 7" Japanese Fillet Knife — 10Cr15CoMoV Boning Blade, Red Sandalwood Handle, 15° Edge

HOSHANHO's 7-inch Japanese fillet knife is a razor‑sharp boning blade engineered for precise fish filleting, delicate deboning and clean meat trimming.

This knife pairs a high-performance Japanese 10Cr15CoMoV steel core with a hand-polished 15° double-bevel edge and a dense red sandalwood handle. The combination delivers long-lasting sharpness, corrosion resistance and a comfortable, secure grip so you can work through fillets, joints and skinning tasks with confidence. Packaged in a stylish gift box, it suits home cooks, anglers and professional kitchens that need a reliable, nimble blade.

How does this knife handle filleting delicate fish?

The flexible, tapered 7" blade lets you follow bone lines and separate flesh without tearing. Its thin profile and precise tip make it easy to glide under skin and along the backbone for clean cuts.

• Flexible blade for contour following and minimal flesh damage
• Precision-tapered tip ideal for cutting near bones and joints
• 15° double-bevel edge for smooth slicing and controlled strokes
• Lightweight balance reduces wrist fatigue during repetitive use

What makes the steel and edge durable for repeated use?

The blade core is forged from 10Cr15CoMoV, a steel known for maintaining a keen edge and resisting corrosion. Expert bladesmiths hand-polish and finish the bevels to a fine 15° angle, which keeps the cutting performance tight between sharpenings.

• High-hardness steel (up to HRC 62) for long edge retention
• Corrosion-resistant alloying elements to limit rusting
• Hand-finished edge for consistent, controlled sharpness
• Designed to accept routine honing and professional sharpening

Is the handle comfortable and safe during heavy kitchen use?

The solid red sandalwood handle combines dense hardness with an ergonomic contour to reduce slippage and strain. Its resistant surface tolerates pressure and resists cracking, helping maintain a firm grip during extended filleting or boning sessions.

• Natural red sandalwood provides a durable, tactile surface
• Ergonomic shape supports secure, fatigue-reducing grip
• High scratch and pressure resistance for lasting appearance
• Well-balanced interface between blade and handle for control

What tasks besides fish filleting can this knife perform?

Although optimized for fish, the blade’s flexibility and sharpness make it suitable for boning poultry, trimming fat, and precise slicing tasks. It’s a versatile tool for both home cooks and professional chefs who need one dependable blade for multiple jobs.

• Deboning poultry and small game with minimal meat loss
• Trimming fat and silver skin from roasts and steaks
• Skinning fish and removing scales with clean results
• Fine detail work—portioning and presentation cuts

This HOSHANHO fillet knife is designed for people who value precision and durability: anglers who dress their catch, home cooks who prepare fresh seafood, and professional kitchen staff who need a nimble boning tool. If you want a long-lasting, comfortable blade that excels at delicate filleting and versatile meat work, this 7" Japanese boning knife offers performance and presentation-ready styling in a gift-ready package.