7" Boning Knives VG10 Damascus Steel | Shogun Series

Description

Manufactured with high-quality 67-layered stainless Damascus steel, the 7" Japanese boning knife—or "Honesuki"—is the perfect choice for meat preparation. The Japanese fillet knife's flexible blade technology ensures that de-boning, preparing, filleting, skinning, trimming, and butterflying your favorite meat is not only easier but also more efficient and satisfying.

Specifications

• Material: VG-10 Stainless Steel, G-10 Fiberglass
• Rockwell Hardness: 58-60
• Blade Dimensions: 7 x 0.8 in. (17.8 x 2.1 cm)
• Edge Angle: 8–12°
• Overall Length: 12 in. (30.5 cm)
• Net Weight: 16.6 oz. (470 g)
• Warranty: Lifetime

What are boning knives used for?

• Removing Bones: A boning knife's main purpose is to remove bones from cuts of meat, fish, and poultry while leaving as much flesh on the bone as possible. Their thin, narrow, and flexible blades allow the user to trace along the bone to separate it from meat.

• Fillet Fish: Boning knives can be used to expertly fillet fish by cutting close to the spine and ribs to remove bones while keeping the flesh intact.

• Trim Fat and Tendons: The fine, sharp tip and edge can trim away gristle, fat, and slippery tendons after the bone has been removed from cuts of meat.

• Portion Control: Boning knives give more control over portioning than a larger knife since you can carefully separate out skeletal structures from muscles and direct your cuts more precisely.

• Detail Work: When fabricating primal cuts into smaller retail cuts, a flexible boning knife allows the user to maneuver into awkward spots for detail trimming.

• Game and Wild Meat: Hunted wild game often have small, fine bones that are easily removed via a nimble and pointed boning blade.