The Story
The boning knife's narrow, sharp, and curved blade is designed to get close to the bone, making it easy to separate meat with precision. Even tough, fibrous tissue is no match for its razor-sharp edge. Whether you're trimming the silver skin off a tenderloin or creating your own cutlets, this knife makes the process smooth and efficient. Its narrow blade reduces drag, allowing for quicker, cleaner cuts. When it comes to filleting fish, the six-inch blade effortlessly glides through the body, swiftly removing bones and skin.
The rigid, curved blade offers excellent control for precise cutting. At its core, the knife features Shun's VG-MAX steel, which provides exceptional wear and corrosion resistance, along with a fine-grained structure that holds a long-lasting 16° razor-sharp edge. Encased in 34 layers of Damascus stainless steel on each side (68 in total), the cladding not only strengthens the blade but also adds stain resistance and helps food release easily. The D-shaped ebony PakkaWood® handle is comfortable for both left- and right-handed users, combining beauty, durability, and resistance to bacteria. With a full composite tang, this knife is lightweight and perfectly balanced for ease of use, and it's handcrafted in Japan for unparalleled quality.
Description
The boning knife's narrow, sharp, and curved blade is designed to get close to the bone, making it easy to separate meat with precision. Even tough, fibrous tissue is no match for its razor-sharp edge. Whether you're trimming the silver skin off a tenderloin or creating your own cutlets, this knife makes the process smooth and efficient. Its narrow blade reduces drag, allowing for quicker, cleaner cuts. When it comes to filleting fish, the six-inch blade effortlessly glides through the body, swiftly removing bones and skin.
The rigid, curved blade offers excellent control for precise cutting. At its core, the knife features Shun's VG-MAX steel, which provides exceptional wear and corrosion resistance, along with a fine-grained structure that holds a long-lasting 16° razor-sharp edge. Encased in 34 layers of Damascus stainless steel on each side (68 in total), the cladding not only strengthens the blade but also adds stain resistance and helps food release easily. The D-shaped ebony PakkaWood® handle is comfortable for both left- and right-handed users, combining beauty, durability, and resistance to bacteria. With a full composite tang, this knife is lightweight and perfectly balanced for ease of use, and it's handcrafted in Japan for unparalleled quality.
