From breaking down chickens to butchering sides of beef this boning knife is your specialized go to. The octagonal handle that is great in all our knives but it truly shines here, allowing the knife to be comfortable in any cutting position. The grip holds up for those slippery situations.
For this blade we take our steel and treat it 2 HRC lower with a slightly altered cooling process to increase the blades flexibility while avoiding a risk of chipping.
The VG10 steel is more resilient than carbon steel, yet it sharpens with ease, allowing a finer edge. The durability of VG 10 steel prevents dulling and rusting. The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China. The carbon laminated surface helps you glide through cuts of meat with efficiency.
Our 7” Boning Knife Features
5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.
Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort.
The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers.
High strength polymer binding.
Hand forged, hand polished, hand sharpened.
Kurouchi blacksmith finish
7" Boning Knife
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Choose our Boning Knife If:
You are a true carnivore
You love to butcher and prepare your own steaks and meats
You want the classic european shape with Japanese performance
Blade Length: 180mm
Handle Length: 134.5mm
Overall Length: 314mm
Height(at heel): 23mm
Thickness(at heel): 3mm
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.