FREE SHIPPING ON $99+ ORDER | Click for Details >>
Free Shipping Over $99 Orders *The Free S&H applies to the Continental USA Only*
Be the first to know | Join our List
0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

8 inch Boning/Fillet Knife - 209A

Executive Chef Series
Model: 209A

Be the first to review this product

Availability: In stock

Sugg. Price: $89.99

Online Price: $54.99

Make Your Knife More unique/special/personalized with a Laser Engraving Text!

Sugg. Price: $89.99

Online Price: $54.99

  • Frequently bought together

    +
    Total Price Selected : $104.98

    1.    This item8 inch Boning/Fillet Knife - 209A
    2.    10" Ceramic Sharpening Steel (BLUE)
    Description

    Our 8” Boning/Fillet Knife is perfect for getting the largest cuts off of bone-in meat. With an extra thin blade and the perfect balance of flexibility and strength, this knife can make beautiful fillets with ease. With the same flexibility and strength as our smaller models, this knife features the long blade to cut through any piece of meat without difficulty.



    Our 8” Boning/Fillet Knife is perfect for getting the largest cuts off of bone-in meat. With an extra thin blade and the perfect balance of flexibility and strength, this knife can make beautiful fillets with ease.
    Additional
    Model
    209A
    Warranty
    Life-Time Warranty
    Knife Type
    Cleavers & Boning Knives
    Tang Type
    Triple Tang
    Edge Type
    STRAIGHT
    Blade Length
    8”
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Material
    Pakkawood
    MSRP
    $89.99

    Use

    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

    Care

    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

    Write Your Own Review

    How do you rate this product? *

      1 star 2 stars 3 stars 4 stars 5 stars
    Price
    Quality
    Value
    1. Be the first to review this product
    Powered by Top Rated Local®