Made from a special stainless steel alloy from Uddenholm, Sweden, this knife is perfect for removing meat from bones. This is a classic single bevel Japanese boning knife which also doubles perfectly as a steak knife.
An excellent quality knife ootb. I especially like its thick rugged pakkawood handle. The knife is very sharp,i have not had a chance to tackle some big meats with it. just a few small snappers to which it fileted with ease. it has a thick spine with rounded edges,cant say exact width,but it can definitely withstand some beating and popping of large bones. My exec even said these are rare knives to find and great to have in your kit. Haven’t gotten around to put it to a stone,then we’ll really see how this steel rates. Pick one up if you handle boney meats on the daily,if they’re in stock that is.
By: Michael Bartley
Great for most butchering tasks. Used it to bone out some strip loins. Also great for poultry. Edge retention is good. Great service as usual from Mark.