We have recently been asked for more boning knives that are fit for the harshest uses in the field and kitchen—knives that stay sharp, are easy to get back to tip top sharpness, while being easy to maintain and easy on the pocket. The Kanehide range of boning knives fit this bill perfectly.
This is a boning knife with better bang for the buck than just about anything we currently sell on the site. The steel used for the construction of the blade is called TK, which is a special steel that is semi stainless and takes a really nice edge with good edge retention. It sharpens up easily and doesn't rust like carbon steel knives. It's the same steel used in the Kikuichi TKC but we're able to sell this knife at roughly half the price. For care simply wash and towel dry after you're done using it.
This simple knife is a real star when it comes to boning and filleting proteins. The slim triangular blade and pointed tip enable the user to get into the tightest places and strip meat from bone with a precision no other blade can achieve. The knife is ground on one side so it is suitable for right-handed users only. It features a simple Fibrox handle with a textured finish for security in use and ease of maintenance.
Location: Seki City, Japan
Construction: Mono Steel, Stamped
Steel Type: TK (Semi Stainless)
Use: Fillet and Boning
Edge Length: 200
5Do they have this left handed?, July 10, 2019
Posted By: Tom Dickinson
If this knife was available in a left handed version I would buy it in a heartbeat
I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across.
Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
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Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
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