The Boning knife is a meat knife with a slim blade which has a very sharp edge that tapers upwards to a finely pointed tip. The blade itself is relatively short and has a rigid construction. It is the best option when it comes to cutting meat bones as well as trimming cartilage in order to create the perfect joint.
The pointed tip makes it the ideal option for cutting around the meat bones, without damaging the meat itself. Due to the strength of the blade, it can cut through cartilage like butter. It is relatively light and very maneuverable, making it a dependable option for all meats from pork to beef.
67 Layer Damascus Steel
The Damascus steel is folded many times over creating high quality steel. This through a bonding on molecular level and thus allowing sharper angles in the steel and a flexibility thanks to said bindings.
The process of making Damascus steel increases the quality of the steel types involved in the process. Read more about Damascus steel here. Our Chef knife is of 67 layered Damascus steel. The different steel types we use are, VG10 and 10CR15Mov.
Stabwood is a material with great attributes for a kitchen knife. It is highly water resistant, and doesn’t warp, or crack. As an addition the woods pattern is heighten by the agent(s) used in the manufacturing process. Read more about Stabwood here.
67 Layer Damascus Steel comparison