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Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel.
Weight: 3.8 oz (110 g)
Blade Length: 144 mm
Total Length: 282 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 39.2 mm
Steel Type: AUS10 Stainless Steel
Blade Grind: Right-Handed
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife, January 2, 2024Posted By: Larry Johnson
1 people found this review helpful
As the chef at a steakhouse I use a boning knife regularly. I used to use the Victorinox boning knife and lately I’ve switched to a 180mm petty for trimming sub primals. I cut a lot of steaks; filets, ribeyes, strips, picanhas, and bavettes.
I bought one of these a few months back and it landed on the community knife rack. It was popular and got beat up pretty good. I finally decided to use it so I took it to the stones.
First, the AUS10 is first quality. My trusted Kohetsu 2000 made short work of it and it got razor sharp. I don’t think a boning knife needs to be refined any further, so I stropped on leather. It made short work of a tenderloin. The tip in particular works well removing silver skin.
It’s single bevel, which presented no issues sharpening. And stainless works so much better cutting meat, at least in my opinion.
I cleaned it up, gave it to my favorite grasshopper, and bought another one with my Christmas gift card from my wife.
For the price an incredible value.
1 people found this review helpful
As the chef at a steakhouse I use a boning knife regularly. I used to use the Victorinox boning knife and lately I’ve switched to a 180mm petty for trimming sub primals. I cut a lot of steaks; filets, ribeyes, strips, picanhas, and bavettes.
I bought one of these a few months back and it landed on the community knife rack. It was popular and got beat up pretty good. I finally decided to use it so I took it to the stones.
First, the AUS10 is first quality. My trusted Kohetsu 2000 made short work of it and it got razor sharp. I don’t think a boning knife needs to be refined any further, so I stropped on leather. It made short work of a tenderloin. The tip in particular works well removing silver skin.
It’s single bevel, which presented no issues sharpening. And stainless works so much better cutting meat, at least in my opinion.
I cleaned it up, gave it to my favorite grasshopper, and bought another one with my Christmas gift card from my wife.
For the price an incredible value.
