A general rule with all our knives is to avoid hitting hard surfaces (frozen foods, bones, and any cutting surfaces harder than wood). That said, this knife was made to remove the bones from poultry, meat, and fish. The S-curve and flexibility of the blade allow you to get into the joints and follow along bones and scales.
Available in both ebony and G10 composite resin handles, you’ll be breaking down chickens in style.
Uses: slicing/coring fruits and vegetables, trimming fat, on or off-the-board work
- 6-inch blade
- 67-layers Damascus
- Japanese VG-10 Core
- 20° double-sided bevel edge
Steve C Miceli (verified owner) –
The knife is a beautiful piece of work.. The only reason I did not go 5 stars was I like a thinner blade on a boning knife. I will keep using it and will likely get to like it better. Cuts meat like butter and feels good in the hand. Just a little bulkier blade than I am used to .