{"title":"Fillet Knives","description":"\u003cp\u003eA good fillet knife makes the difference between clean portions and wasted fish. Xinzuo fillet knives have thin, flexible blades that follow the contours of bone and skin, letting you remove fillets with minimal waste. The high-carbon steel edge stays sharp through repetitive slicing motions, and the narrow blade profile gives you precise control.\u003c\/p\u003e\n\u003cp\u003ePair with a \u003ca href=\"\/collections\/boning-knives\"\u003eboning knife\u003c\/a\u003e for breaking down whole fish and poultry, or browse our \u003ca href=\"\/collections\/slicing-knives\"\u003eslicing knives\u003c\/a\u003e for carving larger cuts of meat.\u003c\/p\u003e","products":[{"product_id":"supreme-series-7-filleting-knife","title":"7\" Filleting Knife - Supreme Series (X02)","description":"\u003cp\u003eThis is the surgeon of the kitchen. The 7-inch Fillet Knife features a thin, flexible blade designed to glide along bones and under skin with zero resistance. Whether you are filleting a whole snapper, deboning a chicken breast, or trimming silverskin from a tenderloin, this is the tool for the job.\u003c\/p\u003e\n\u003ch3\u003eFlexible Precision\u003c\/h3\u003e\n\u003cp\u003eA rigid knife struggles with curves, but this blade bends to follow the natural contours of your protein. The sharp, pointed tip allows you to work in tight spaces, ensuring you get the maximum amount of meat with minimum waste. It turns a difficult, messy task into a smooth, clean process.\u003c\/p\u003e\n\u003ch3\u003eClassic Comfort, Perfect Balance\u003c\/h3\u003e\n\u003cp\u003ePrecision requires control. This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel, known for its extreme corrosion resistance—essential when working with wet fish or poultry. The \u003cstrong\u003efull-tang\u003c\/strong\u003e construction provides a solid, steady feel in the hand. The classic red wood handle is secured with stainless steel rivets, offering a secure grip even when things get slippery.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Flexible Fillet Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56–58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full Tang for strength and balance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood with Stainless Steel Rivets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Filleting fish, deboning poultry, and trimming meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme (X02)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComplete Your Collection\u003c\/h3\u003e\n\u003cp\u003ePair with the Supreme 8\" Chef Knife to handle the heavy slicing once the deboning is done.\u003c\/p\u003e","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":43795510689843,"sku":"X02-YD","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/supreme-series-7-filleting-knife-2267744.jpg?v=1764772518"},{"product_id":"yu-series-7-inch-fillet-knife","title":"7\" Fillet Knife - Yu Series (B13R)","description":"\u003cp\u003eDesigned for precision and control, the Yu Series 7-inch Fillet Knife is your go-to tool for achieving perfect fillets every time. Crafted with a razor-sharp Damascus steel blade, this knife effortlessly glides through fish, separating delicate flesh from bone with minimal effort. Whether you're a professional chef or a home cooking enthusiast, this knife will elevate your culinary skills.\u003c\/p\u003e\n\u003ch3\u003eUnmatched Precision and Flexibility\u003c\/h3\u003e\n\u003cp\u003eThe Yu Series Fillet Knife is engineered for optimal performance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible Blade:\u003c\/strong\u003e The 7-inch blade offers the perfect balance of flexibility and control, allowing you to navigate bones and skin with ease.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDamascus Steel:\u003c\/strong\u003e The 67-layer Damascus steel blade not only provides exceptional sharpness but also boasts a beautiful raindrop pattern for added elegance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eErgonomic Handle:\u003c\/strong\u003e The natural rosewood handle is designed for comfort and stability, ensuring a secure grip even when working with wet ingredients.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 7 inches (178mm)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Material:\u003c\/strong\u003e 67-layer Damascus steel with 10Cr15CoMoV core\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Natural Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC Hardness:\u003c\/strong\u003e 60±1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 110-119g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Thickness:\u003c\/strong\u003e ~2.0-2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eEnhance your kitchen with other knives from the Xinzuo Yu Series. From chef knives to paring knives, each blade is crafted with the same attention to detail and commitment to quality.\u003c\/p\u003e","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":43818649059379,"sku":"B13R-YD","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-fillet-knife-yu-series-b13r-7014628.jpg?v=1765683922"},{"product_id":"7-filiet-knife-ji-series-x08","title":"7\" Fillet Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're breaking down a whole snapper or skinning a salmon fillet. Run the blade between a fish frame and the flesh and it follows the bone instead of fighting it. A fillet knife needs to flex without wandering, and this one does. The narrow blade bends into the contour of the fish and \u003cem\u003estays\u003c\/em\u003e on track instead of fighting you.\u003c\/p\u003e\n\n\u003ch3\u003eFlexible Fish Specialist\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, it holds an edge sharp enough to feel every pin bone while you work. At 334g it's light enough to keep control through a long filleting session without your wrist tiring before the fish does.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that stays non-slip even when your hands are wet from fish. The handle tapers cleanly toward the blade, keeping the centre of gravity close to where you're gripping. Full-tang construction means there's no flex point at the bolster where cheaper fillet knives tend to fail under repeated use.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch fillet knife, narrow flexible blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 334g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down whole fish, skinning salmon fillets, and any protein work where you need a blade that bends with the bone.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for portioning and board work after the fish is broken down, and the Ji Series 4\" Paring Knife for pin-boning and fine trimming.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":43994200670259,"sku":"X08-YD","price":129.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/10.jpg?v=1776571764"},{"product_id":"7-inch-fillet-knife-elegant-series-b38l-yd","title":"7\" Fillet Knife - Elegant Series (B38L)","description":"\u003cp\u003eBreaking down a whole snapper is where most kitchen knives fail you. The blade is too stiff to follow the skeleton, or too wide to get under the skin without tearing. This fillet knife bends with the contour of the fish, so you can run it along the rib cage of a snapper or pull the skin off a salmon side without tearing the flesh. The narrow tip works around pin bones too.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt to Bend Without Losing the Edge\u003c\/h3\u003e\n\u003cp\u003eThe blade is 10Cr15CoMoV high-carbon stainless steel at the core, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness matters on a fillet knife: you need to feel each pin bone as the blade moves through, and a soft edge goes numb before the second fish. The narrow profile keeps drag low when you're working between skin and flesh, and it \u003cem\u003eholds\u003c\/em\u003e its edge through a long session.\u003c\/p\u003e\n\n\u003ch3\u003eLinen Micarta on a Wet Board\u003c\/h3\u003e\n\u003cp\u003eFillet knives end up wetter than any other knife in the kitchen. The linen Micarta handle doesn't absorb moisture or swell, so your grip doesn't change from the first snapper to the last salmon. Full-tang construction runs one bar of steel the full length of the knife, which means there's no soft point at the bolster where fish acid and repeated flex would cause a cheaper handle to work loose over time.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch fillet knife, narrow flexible blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down whole snapper, skinning salmon, and removing pin bones where a rigid blade would tear the flesh.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for a complete Damascus kitchen lineup that shares the same 67-layer cladding and linen Micarta construction.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212348518451,"sku":"B38L-YD","price":93.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-fillet-knife-elegant-series-b38l-4923151.jpg?v=1776590951"},{"product_id":"7-inch-fillet-knife-mo-series-x06-yd","title":"7\" Fillet Knife - Mo Series (X06)","description":"\u003cp\u003eReach for this when a whole snapper is on the board and you need the blade to follow the skeleton instead of fighting it. The narrow profile bends into the contour of the fish, so you can run it along a rib cage, pull the skin off a salmon side, or work around pin bones in a barramundi fillet without tearing the flesh. It won't do what a chef knife does. That's exactly the point.\u003c\/p\u003e\n\n\u003ch3\u003eFlexible Fish Specialist\u003c\/h3\u003e\n\u003cp\u003eThe narrow blade bends with the fish rather than forcing a path through it. Run the edge along the spine of a whole snapper and it \u003cem\u003estays\u003c\/em\u003e in contact with the bone instead of skipping off. At 7 inches there's enough length to skin a full salmon fillet in two or three strokes, but the blade is light enough that you don't lose feel for what's happening beneath the surface. A fillet knife that's too stiff turns fish work into force; this one turns it into feel.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Burnt Oak Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge takes a fine finish and holds it through a full session of filleting where a softer steel would go dull and start tearing flesh instead of slicing it. The burnt oak handle with its red G10 accent ring doesn't slip in a wet hand, and full-tang construction runs one bar of steel from the tip to the butt so there's no weak point at the bolster where repeated flex would work a lesser knife loose over time.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch fillet knife, narrow flexible blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Burnt Oak with Red G10 Accent, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down whole snapper, skinning salmon fillets, removing pin bones, and any fish work where a rigid blade would tear rather than follow the contour.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Mo Series (X06)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X06-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212349075507,"sku":"X06-YD","price":95.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-fillet-knife-mo-series-x06-7928461.jpg?v=1776673759"},{"product_id":"5-inch-butter-knife-ji-series-x08-hyd","title":"5\" Butter Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're putting together a cheese board and want to spread cultured butter onto a crispbread without tearing it. A butter knife doesn't need an edge. It needs a shape that spreads and lifts without gouging. This one does all three cleanly.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for the Board\u003c\/h3\u003e\n\u003cp\u003eThe 5-inch blade is wide enough to carry a generous spread of soft cheese or whipped butter in one pass, and rounded enough at the tip to work the edge of a cracker without cracking it. It also handles pate and soft rillettes, anything with the texture of cold butter that a regular knife would drag through instead of spread. The Damascus cladding keeps it matching the rest of your Ji Series set on a table setting.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that stays dry and clean-looking after wiping down. The full-tang construction means the blade and handle feel like one piece in your hand, not a blade pushed into a socket. It's a small knife, but it doesn't feel cheap.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch butter knife, rounded tip, spreading edge\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Spreading cultured butter, soft cheese, pate, and whipped spreads on cheese boards and at the table.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-HYD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Bread Knife for slicing the loaf, and the Ji Series 4\" Paring Knife for cutting hard cheeses and fruit alongside your spread.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212349337651,"sku":"X08-HYD","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-butter-knife-ji-series-x08-9738724.jpg?v=1776590899"},{"product_id":"7-inch-fillet-knife-lan-series-b37-yd","title":"7\" Fillet Knife - Lan Series (B37)","description":"\u003cp\u003eReach for this when a whole snapper is on the board and you need the blade to follow the skeleton without tearing the flesh. The narrow profile bends into the contour of the fish, and that flex is what lets you work around pin bones in a salmon fillet or pull the skin off a piece of barramundi in a single clean stroke. It won't do what a chef knife does. That's the point.\u003c\/p\u003e\n\n\u003ch3\u003eFlexible Precision\u003c\/h3\u003e\n\u003cp\u003eA fillet knife lives or dies on two things: edge retention and flex. Too stiff and you're fighting the bone; too soft and the edge is gone before the second fish. The 14Cr14MoVNb powder steel core holds a fine edge at 62-64 HRC, so you can feel every pin bone as the blade moves through and \u003cem\u003estay\u003c\/em\u003e on the right side of the rib cage without forcing it. The narrow blade keeps drag low and lets you reposition quickly when the flesh starts to pull.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus Over Powder Steel\u003c\/h3\u003e\n\u003cp\u003eWrapped in 73 layers of Damascus cladding, the blade resists corrosion through a session where water and fish acid are a constant. The olive wood handle is hand-polished and stays comfortable even when your grip is wet. Hidden tang keeps the profile slim so it doesn't add unnecessary weight out toward the tip, where you want the blade to move, not resist.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62-64 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch fillet knife, narrow flexible blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Polished Olive Wood (Hidden Tang)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down whole snapper, removing skin from salmon, working around pin bones, and any fish work where you need a blade that bends with the contour of the fish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e LAN (B37)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B37-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Lan Series 8.5\" Chef Knife for portioning and board work once the fish is broken down, and the Lan Series 10\" Carving Knife for presenting whole roasts or larger cuts at the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212644642867,"sku":"B37-YD","price":117.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-fillet-knife-lan-series-b37-9035174.jpg?v=1776590896"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/collections\/fillet-knives-7915523.jpg?v=1770232768","url":"https:\/\/xinzuo.com.au\/collections\/fillet-knives.oembed","provider":"Xinzuo Australia","version":"1.0","type":"link"}