Damascus Boning Knife, 6 Inch VG-MAX Core with Pakkawood Handle

This 6-inch Japanese-style boning and fillet knife delivers precise control when navigating closely around bones and slicing through dense muscle fibers. Designed for breaking down poultry, cutting meat into thin portions, and creating clean fish fillets, the narrow curved blade glides smoothly while the textured blade surface minimizes friction during repetitive prep work.

• Blade Geometry: Features a narrow, slightly curved profile engineered to follow bone contours and separate tough connective tissue cleanly.
• Tsuchime Finish: A distinctive hammered pattern along the blade face reduces drag and prevents raw meat or delicate fish skin from adhering to the metal.
• Core Construction: Built with a VG-MAX steel core wrapped in 68 layers of stainless steel cladding to maintain a keen edge and resist corrosion.
• Edge Angle: Ground to a precise 16-degree bevel on each side, delivering sharp, controlled cutting performance for both coarse deboning and fine slicing.
• Handle Material: Crafted from contoured Pakkawood composite for a secure, moisture-resistant grip that balances comfortably during extended use.
• Symmetrical Layout: Ambidextrous blade placement and handle shaping allow seamless transition between left and right hands without compromising control.
• Standard Length: The 6-inch profile offers an ideal size range for tackling average poultry cuts, large fish portions, and standard kitchen protein tasks.

Using a specialized knife with a flexible tip and stiff mid-section simplifies the process of separating sinew, trimming excess fat, and portioning cooked roasts. The textured blade surface keeps your prep station cleaner by reducing food residue buildup, while the ergonomically shaped handle distributes pressure evenly to minimize hand strain during daily meal preparation.