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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
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Really good knife!Posted By: Mark Saltzman
2 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.
2 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.
