{"product_id":"hoshanho-fillet-knife-9-inch-japanese-style-high-carbon-steel-pakkawood-handle-for-precise-slicing","title":"HOSHANHO Fillet Knife 9-Inch Japanese-Style — High-Carbon Steel, Pakkawood Handle for Precise Slicing","description":"\u003cp\u003e\u003cstrong\u003eThe HOSHANHO 9-inch fillet knife is a slim, super-sharp Japanese-style boning knife built to slice, debone, and skin fish and other meats with precision.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis fillet knife pairs a long, narrow blade made from high-carbon Japanese 10Cr15CoMoV stainless steel with an ergonomic pakkawood handle to deliver accurate cuts and long-lasting edge retention. Finished at a narrow 15-degree angle per side and hand-polished, the blade is tuned for fine slicing and controlled flex. Its lightweight, flexible profile reduces waste and speeds prep, making it a practical addition to home and professional kitchens.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this knife make filleting fish easier?\u003c\/h3\u003e\n\u003cp\u003eThe 9-inch slender blade is designed to follow the contours of fish, letting you slice close to the bones and remove skin cleanly. The blade’s flexibility and polished cutting edge allow for smooth, continuous strokes with minimal tearing.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLong, thin blade for accurate contour tracing\u003c\/li\u003e\n  \u003cli\u003ePolished 15° edge on each side for clean slices\u003c\/li\u003e\n  \u003cli\u003eFlexible spine to maneuver around bones\u003c\/li\u003e\n  \u003cli\u003eStainless composition resists corrosion during wet prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat materials and construction improve performance?\u003c\/h3\u003e\n\u003cp\u003eHOSHANHO’s fillet knife uses 10Cr15CoMoV high-carbon stainless steel, a Japanese alloy engineered for hardness and edge retention. The blade is hand-finished and paired with a pakkawood handle that balances the knife and resists wear from moisture and frequent use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e10Cr15CoMoV steel for durability and sharper edges\u003c\/li\u003e\n  \u003cli\u003eHand-polished bevels for precision cutting\u003c\/li\u003e\n  \u003cli\u003ePakkawood handle for a comfortable, stable grip\u003c\/li\u003e\n  \u003cli\u003eLightweight construction for less hand fatigue\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan this knife be used for tasks besides fish?\u003c\/h3\u003e\n\u003cp\u003eYes. While optimized for fish, the narrow, flexible blade is also effective for trimming fat, butterflying poultry, deboning small cuts, and preparing delicate proteins. Its finesse reduces product loss when portioning delicate meats.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eTrims fat and connects cleanly around joints\u003c\/li\u003e\n  \u003cli\u003eButterflies chicken breasts and removes membranes\u003c\/li\u003e\n  \u003cli\u003eDebones small to medium fish and meats\u003c\/li\u003e\n  \u003cli\u003eSuitable for precision slicing and presentation cuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I care for the HOSHANHO fillet knife to keep it sharp?\u003c\/h3\u003e\n\u003cp\u003eTo preserve the edge, hand-wash the knife, dry it immediately, and store it in a sheath or knife block. Hone the blade regularly and sharpen with a fine stone or professional service when the edge dulls.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand-wash only; avoid the dishwasher\u003c\/li\u003e\n  \u003cli\u003eDry thoroughly after each use to prevent spotting\u003c\/li\u003e\n  \u003cli\u003eHone with a steel between uses; strop or stone when needed\u003c\/li\u003e\n  \u003cli\u003eStore protected to prevent nicks and accidental damage\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: The HOSHANHO 9-inch fillet knife suits home cooks who prepare whole fish or value delicate slicing, seafood lovers who want cleaner fillets with less waste, and professional chefs needing a reliable, nimble boning tool. It’s ideal for anyone seeking a lightweight, corrosion-resistant knife with a refined edge and a comfortable pakkawood grip.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is the blade stainless steel and rust-resistant?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. The blade is 10Cr15CoMoV high-carbon stainless steel, designed to resist corrosion with proper hand-wash care.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this knife for poultry and other meats?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its flexible, narrow blade works well for deboning and trimming poultry, fish, and other small to medium cuts.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"HOSHANHO","offers":[{"title":"Default Title","offer_id":49216944570587,"sku":"B0F9FNBWV1","price":98.93,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/hoshanho-fillet-knife-front-blade.jpg?v=1788418907","url":"https:\/\/homelypantry.co.uk\/products\/hoshanho-fillet-knife-9-inch-japanese-style-high-carbon-steel-pakkawood-handle-for-precise-slicing","provider":"The Homely Pantry","version":"1.0","type":"link"}