Kai Sekimagoroku Flexible Fillet Knife, 165 mm

The flexible blade can follow the shape of a fish while separating the fillet. Its narrow profile lets you work close to the frame without the broad blade face of a general-purpose chef’s knife.

Use controlled strokes on a stable cutting board and keep your supporting hand clear of the cutting path. The blade is intended to cut along bones, not to chop through them or pry against them.

The black laminated reinforced-wood handle is secured by three rivets and meets the blade at a rounded stainless-steel bolster. Wash the knife separately by hand with mild detergent and a soft sponge, then rinse and dry both blade and handle promptly.

Avoid prolonged soaking and dishwasher cleaning. Store the knife with its edge protected and away from loose utensils. Follow suitable knife-sharpening guidance when the edge needs attention, then clean and dry it before storage.