Hammered Stainless Boning Knife

$49.99 USD

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Handle or Set Yellow Pear Wood Walnut Wood Black Handle Sapele Wood, 3 mm Blade Leather Sheath Only Set 1 Set 2 Set 3 Set 4

Narrow blade follows bone and joint

Hammered face releases wet meat cleanly

Four handles, plus a leather sheath

A narrow blade for working around bone and joint, where a chef knife is too wide to follow a contour and a paring knife is too short to reach. If you break down whole chickens, trim a shoulder, or portion fish, this is the shape that does it without tearing the meat you are trying to keep. It is a specialist knife that earns its place fast if you buy meat on the bone.

The hammered face is functional rather than decorative. Dimples across the blade break the suction that makes wet meat cling to a flat side, so slices release instead of dragging behind the edge and pulling the cut apart. It is the same principle as the scalloped face on a santoku, and it is most noticeable exactly where a boning knife works: cold, wet, close to bone.

Handles come in yellow pear wood, walnut, sapele with a 3-millimetre blade, or plain black, and there are four set combinations if you want more than one shape. A leather sheath is available on its own for storing or carrying a blade safely. Hand wash and dry immediately; never leave an edge wet and never put these in a dishwasher.

Material: stainless steel
Finish: hand-hammered blade face
Handles: Yellow Pear Wood, Walnut, Black, Sapele with 3 mm blade
Sets: Set 1, Set 2, Set 3, Set 4
Leather sheath available separately
Narrow blade for boning, trimming and portioning
Care: hand wash and dry immediately, never dishwasher

In stock

Dimensions

Handles: Yellow Pear Wood, Walnut, Black, or Sapele with a 3 mm blade. Sets: Set 1 to Set 4. A leather sheath is available separately. Material: stainless steel with a hand hammered blade face. Care: hand wash and dry immediately, never dishwasher.

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Narrow boning knife following a bone contour

The Shape That Follows A Bone

A chef knife is too wide to follow a contour and a paring knife is too short to reach. If you break down whole chickens, trim a shoulder or portion fish, this is the shape that does it without tearing the meat you are trying to keep.

Hammered blade face releasing a slice cleanly

The Dimples Break The Suction

The hammered face is functional rather than decorative. Dimples across the blade stop wet meat clinging to a flat side, so slices release instead of dragging behind the edge and pulling the cut apart.

Boning knife with a wooden handle and leather sheath

Four Handles, Or A Sheath To Carry It

Yellow pear wood, walnut, sapele with a 3 millimetre blade, or plain black, with four set combinations if you want more than one shape. A leather sheath is available on its own for storing or carrying a blade safely.

Frequently Asked Questions

Do I need a boning knife if I own a chef knife?

Only if you buy meat on the bone, and then it earns its place fast. A chef knife cannot follow a joint, so you end up sawing and tearing the meat you wanted to keep whole. For boneless cuts it is not the knife you reach for.

What is the hammered finish for?

Releasing the cut. The dimples break the suction that makes wet meat stick to a flat blade, the same principle as the scalloped face of a santoku. It matters most exactly where a boning knife works, cold and wet and close to bone.

Which handle should I pick?

Yellow pear is the lightest in tone, walnut the warmest, black the most anonymous in a busy kitchen. The sapele option pairs with a 3 millimetre blade if you want a little more spine behind the edge.

Is the leather sheath included?

It is sold separately, so you can add one to whichever handle you choose or buy it on its own for a knife you already own. It is the safe way to store a blade outside a block, or to carry one.

How should I care for it?

Hand wash and dry immediately, never leave the edge wet, and never put it in a dishwasher. A boning knife spends its life around moisture, so drying it the moment you finish is the habit that keeps it sharp.