Tom Douglas by Pinzon Kai 5-Inch Stainless-Steel Boning Knife Narrow, rigid blade for separating bones from poultry, fish, and meat Made of high-carbon stainless steel for superior edge retention 5-inch blade is honed to a "shaving-sharp" edge Nonslip black polymer handle provides control, comfort, and reduced hand fatigue Dishwasher-safe; made in Japan