- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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.Brand: Kanehide
Location: Seki City, Japan
Construction: Mono Steel, Stamped
Steel Type: TK (Semi Stainless)
Use: Fillet and Boning
Weight: 4.0 oz (112 g)
Edge Length: 197 mm
Total Length: 321 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 38.8 mm
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. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) This has replaced all of my other boning knivesPosted By: Sam B
Takes a real nice edge, has a small amount of flex to it that allows for scraping bones really nicely, it is soft enough to take a nice toothy edge from honing, and is super thin and narrow at the tip making it really ideal for ultra delicate tasks. With this ive super cleanly cleaned a hundred flat irons, at least a few dozen cases of chickens, a couple hundred briskets, a half pig for an event, and most recently ive used it to debone a case of quails. I mean it when i say other than a bendy boning knife for popping joints this is the only meat trimming knife you will ever need. Only gripe is that the spine of the knife has 90° edges on it which makes long prep periods pretty uncomfortable, but i just rounded my spine out with a 1k stone and polished it up a little with a 6k. Fixed in under an hour.
Takes a real nice edge, has a small amount of flex to it that allows for scraping bones really nicely, it is soft enough to take a nice toothy edge from honing, and is super thin and narrow at the tip making it really ideal for ultra delicate tasks. With this ive super cleanly cleaned a hundred flat irons, at least a few dozen cases of chickens, a couple hundred briskets, a half pig for an event, and most recently ive used it to debone a case of quails. I mean it when i say other than a bendy boning knife for popping joints this is the only meat trimming knife you will ever need. Only gripe is that the spine of the knife has 90° edges on it which makes long prep periods pretty uncomfortable, but i just rounded my spine out with a 1k stone and polished it up a little with a 6k. Fixed in under an hour.
Really good knife!Posted By: Mark Saltzman
4 people found this review helpful
This knife takes a really sharp edge and is really a good performer, especially for the price. It can take the place of a filet knife, honesuki and garasuki, Quite pleased and I ordered the gokujo from the same line.
4 people found this review helpful
This knife takes a really sharp edge and is really a good performer, especially for the price. It can take the place of a filet knife, honesuki and garasuki, Quite pleased and I ordered the gokujo from the same line.
