6.5'' Boning Knife | Samurai Series

$39.99 USD

Order Now for Estimated Delivery in 3–7 Days.


Elevate your culinary expertise with Kyoku's Samurai Series 6.5" boning knife! Combining tradition and technology, this exceptional knife is meticulously crafted with Japanese high-carbon steel, ensuring unparalleled durability. Its scalpel-like edge effortlessly debones, fillets, skins, trims, and butterflies with minimal resistance. Every aspect is carefully considered, from the full tang construction and 56-58 HRC Japanese carbon steel blade to the comfortable Pakkawood handle adorned with an elegant mosaic pin. Complete with a protective sheath and case, this professional-grade kitchen knife is a must-have for chefs and home cooks alike. Enhance your cooking experience today!


  • 6.5" Fillet Knife: Expertly crafted with Japanese high-carbon steel, this boning knife guarantees superior performance and durability. Its curved blade is perfect for effectively separating meat from bones.
  • Razor Sharp Blade: The carbon steel knife boasts an ultra-sharp blade precisely honed to 13–15 degrees, effortlessly deboning pork shoulders, lamb chops, and beef ribeye with minimal effort.
  • Comfort and Precision in One: The durable full-tang construction and ergonomic Pakkawood handle, featuring a signature mosaic pin, provide both precision and long-term comfort during meat cutting.
  • Protective Sheath and Case Included: Safely preserve and protect your knife with the included sheath and case, ensuring cleanliness and security whenever you need it.
  • Lifetime Warranty: Enjoy peace of mind with our strong lifelong warranty and Kyoku's friendly 24/7 customer service.


Manufactured with high-carbon steel, this 7 in. Japanese cleaver knife boasts unrivaled performance and incredible edge retention.



The meticulously constructed, triple-riveted Pakkawood handle has gone through special treatment, making the knife impervious to heat, cold, and moisture.


The knife's ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 26-30° per side using the traditional 3-step Honbazuke method; treated for incredible hardness, flexibility, and corrosion resistance.


The straight blade ensures the knife slices through food with ease while alleviating fatigue and finger pains from long periods of slicing or chopping, perfectly blending control and comfort.