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 de-boning, preparing, filleting, skinning, trimming, and butterflying your favorite meat is not only easier but also more efficient and satisfying.
25% off
7" Boning Knife VG-10 Damascus Steel | Shogun Series
$44.99 USD
$59.99
Order Now for Estimated Delivery in 3–7 Days.
Why you need Japanese Boning Knife?
Specifications
What's Included
HIGH-PERFORMANCE
STAINLESS DAMASCUS STEEL
Manufactured with ultra-premium 67-layered stainless Damascus steel at HRC 58-60 hardness. The cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.
KYOKU SPIRITS
Kyoku draws from the samurai's legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.
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FAQS
What materials are used in the Kyoku Shogun boning knife?
The knives are made from 67 layers of Damascus steel with a Japanese VG10 steel cutting core.
What makes the edge of the Shogun boning knives precise and durable?
The VG10 steel cutting core provides a precise edge that remains reliable through years of use.
What types of cutting tasks are the Shogun boning knife suitable for?
Perfect for separating meat from bone, trimming fat, and preparing poultry, fish, or roasts.
Why should I choose the Kyoku Shogun boning knife for my kitchen?
Made for butchers, hunters, and home cooks who debone meats and poultry with precision. Choose the Shogun Knife Series for its exceptional craftsmanship, precise edge, and versatile performance, making it a valuable addition to any culinary toolkit.
Blog posts
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This blog details how to cut a coconut with a knife. When you have the right coconut cutting knife, you can proceed to employ different strategies for opening the coconut depending on whether it is a green coconut (fresh, immature) or a brown coconut (mature, harder).
How Do You Hold a Knife? 6 Knife Grips Explained
This blog describes the best and most proper way to hold a knife, which is the pinch grip. However, depending on your level of experience with knives (beginner vs pro), the size of the knife in question, and the use of the knife, you can also opt for a handle grip, a fingertip grip, a hammer grip, a thumb-on-spine grip, or even a palm-on-blade grip.
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Elevate your seafood cooking this National Seafood Month 2025 with Kyoku's premium Japanese knives. Discover health benefits, cutting tips, and seafood recipes!