Hezhen B30 6.1 Inch 67 Layers Japanese Damascus Boning Knife Sycamore Wood Handle

Typically found in more comprehensive knife sets, the blade of a boning knife is slender and flexible, ideal for precision. It's great for deboning poultry, meat, and fish, making it suitable for both professional chefs and passionate home cooks. A boning knife will allow you to make clean cuts close to the bone, ensuring maximum yield and as little waste as possible. You may find a boning knife in specialty butcher sets, chef's collections, and premium kitchen knife sets.

• 10Cr15CoMoV steel core for a strong cutting edge
• Two 33-layer 316/316 Stainless Steel outer shells for rust resistance
• 67 total layers of Damascus steel
• Edge Hardness 60-62 HRC Rockwell
• 15 degree cutting edge
• Ergonomic Sycamore Wood Handle
• Beautiful Brass Mosaic Rivet
• 6.1 inch/ 155mm blade length

This gorgeous Damascus Boning Knife brings functional art to your kitchen. This Hezhen design uses 67 individual layers of Damascus steel to provide a sharp cutting edge that is resistant to rust and corrosion.

The 10Cr15CoMoV steel core provides the primary cutting edge. This steel alloy provides the best basis for a reliable, sturdy edge. When paired with a vacuum heat - freezer treatment, this high carbon steel will retain its edge over long periods of use without the need for sharpening.

The reason high carbon steel is needed for this process is because carbon allows for better flexibility in addition to harder edges. The steel core has a Rockwell hardness of 60-62 which is very hard compared to other heat treatments.

This hardness range is just under the threshold for a knife edge to be too brittle. If the steel was any harder, it would run the risk of chipping under use. The 60-62 range is the sharpest you can go without having to worry about edge brittleness or the edge rolling over.

The steel core is reinforced on either side with 33 layers of 316/316 stainless steel. Stainless steel brings a better level of corrosion resistance and resistance to rust than most carbon steels.

Using this type of steel as an outer shell allows for the strengths of the different steels to be maximized. The steel core focusing on cutting and edge retention with the stainless steel prevents rust and other environmental damage to the knife.

The 15 degree edge angle allows for a good cutting capacity, but isn’t too fine that it can be easily dulled. This helps the knife stay usable for longer between sharpening sessions.

A Sycamore handle compliments the Raindrop Damascus pattern while allowing for an ergonomic grip. This cuts down on long term fatigue from using the knife. A brass rivet using a mosaic pattern is featured on the base of the handle.

This blade is best used for cutting soft materials. Using them to cut bone or other hard substances can damage the blade.

The 6.1 inch Japanese Damascus boning knife will allow you to slice, debone, and filet things like fish and red meats. This style of knife is less likely to damage your meat while you remove the bones and is perfect for getting the most meat you can off the bone.