Description:
Typically found in more comprehensive knife sets, the blade of a boning knife is slender and flexible, ideal for precision. It's great for deboning poultry, meat, and fish, making it suitable for both professional chefs and passionate home cooks. A boning knife will allow you to make clean cuts close to the bone, ensuring maximum yield and as little waste as possible. You may find a boning knife in specialty butcher sets, chef's collections, and premium kitchen knife sets.
- 1 layer 10Cr15CoMoV Powder Steel Blade Core for sharpness.
- 66 layers of 316/316L Stainless Damascus outer anti-corrosion layers.
- 67-total layers of folded steel.
- 58-62 HRC rating for long term use.
- Rose Wood ergonomic handle.
- 6 inch blade.
This Japanese Boning Knife is a beautiful example of well rounded design. Each blade is made up of 67 total layers of steel that is divided into two outer sections and one blade core.
The outer sections are made up of 316/316L Stainless Damascus Steel. Each section is 33-layers and is used to combat corrosion and rust. These 33-layers sandwich the blade core to protect it.
The blade core creates the cutting edge and is made up of 10Cr15CoMoV Powder Steel. This allows the edge to remain sharp and focus on blade hardness rather than corrosion resistance. The edge is hardened to 58-62 on the Rockwell scale which is a good range that balances edge retention and sharpening.
The handle features Stainless SteelUtility Knife accents, Rose wood handles, and a decorative brass medallion. The hard edges have been dehorned for comfort and ergonomics, allowing for long term use.
What is a boning knife used for? A Japanese Boning knife is a great thing to have on hand for fish or red meats. Getting meat off the bone can be done with regular knives, but Boning knives help make the process a lot easier due to their sharpness and flexibility.
The Best Boning Knife is the one in your kitchen!
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