This forged Damascus boning and fillet knife measures 13 inches overall and is built for precise fish filleting, meat deboning, and fat trimming work. The long narrow blade tapers to a fine point for close work along bone and skin. The handle combines blue and red two-tone resin with a steel bolster and silver pins. Full tang construction runs through the entire handle for strength and balance throughout extended prep sessions.

This is the only Damascus boning and fillet knife at JW Steel Crafts with a blue and red two-tone resin handle and steel bolster in this 13-inch configuration.

The History Behind This Blade

Along the coastal fishing ports of Edo-period Japan, professional fish handlers worked with long narrow blades called Yanagiba — single-bevel knives designed to follow the spine of a fish in one clean draw stroke. The narrow blade profile reduced contact with the flesh and kept cuts clean and waste-free. That same narrow geometry became the global standard for professional filleting work. The JW Steel Crafts Damascus boning and fillet knife carries that long-blade, fine-tip tradition into every waterside and kitchen prep session.

Blade Performance

The blade is forged from layered Damascus steel. The layering process builds consistent edge retention and cutting strength through repeated use. The long narrow profile follows the natural contour of fish spine and bone structure, which gives you clean separation with minimal flesh waste on every pass. The fine tip reaches into tight spaces along joints and bones where wider blades lose contact. Full tang construction runs through the entire handle and spreads weight evenly from blade tip to handle base for stable and controlled cutting during filleting and deboning tasks.

Handle Construction

The handle combines blue resin and red resin in a two-tone configuration. The blue section forms the main grip area and the red section sits closer to the bolster. Both resin materials resist moisture and hold their surface finish through regular waterside and kitchen use without swelling or cracking. A steel bolster sits between the blade and handle, adding front-end weight for better balance and protecting fingers during detail work. Silver pins run through the handle to lock the resin scales firmly to the full tang for long-term structural reliability. The two-tone color combination gives this knife a bold, distinctive appearance that stands apart from single-color handle boning knives in the JW Steel Crafts lineup.

Blade Care

Hand wash this knife and dry it straight after use. Do not put it in a dishwasher or leave the blade soaking in water. Apply a thin coat of food-grade mineral oil to the Damascus surface occasionally to maintain the blade between uses. Store in a dry place between sessions.

Best Used For

• Fish filleting and skin removal tasks
• Meat deboning and joint separation work
• Fat trimming and detailed protein prep
• Dockside, waterside, and camp cooking use
• Gifting for anglers, chefs, and Damascus knife enthusiasts

Specifications

Frequently Asked Questions

What makes this knife different from other Damascus knives at JW Steel Crafts?

This is the only Damascus boning and fillet knife in the store with a blue and red two-tone resin handle and steel bolster in a 13-inch configuration.

What is this knife designed for?

It is built for fish filleting, meat deboning, joint separation, and fat trimming where a long narrow blade gives you more control than a wider chef knife.

Why is a long narrow blade better for filleting?

The narrow profile reduces contact with flesh during each stroke, which keeps cuts cleaner and reduces waste. The fine tip reaches along bones and into joints where wider blades lose contact with the surface.

What are the handle materials on this knife?

The handle combines blue resin and red resin in a two-tone configuration with a steel bolster and silver pins securing the scales to the full tang.

Is this knife full tang?

Yes. The tang runs the full length of the two-tone resin handle for strength, balance, and long-term durability.

How do I care for the Damascus blade?

Hand wash and dry straight after use. Apply food-grade mineral oil to the blade surface occasionally to protect the Damascus steel between uses.

Can this knife be used for both fish and meat?

Yes. The long narrow blade handles fish filleting, meat deboning, fat trimming, and joint separation equally well across kitchen and waterside prep environments.