The knife fillet by Kai with a blade length of 12.5cm, has a thin and flexible blade, a blade that moves comfortably along the backbone in soft meat or fish, making it easy and quick to separate the bones from the flesh. Filleting delicate fish pieces and preparing sashimi is easier with such a knife. It is made of stainless steel, a popular material for knives, it is particularly durable and does not corrode. It is a combination of carbon and iron as a base, and chromium is added to repel stains and give the blade a glossy finish.