67-Layer Japanese Style Boning Knife, Nuovva

• This 6-inch Japanese style boning knife provides precise control for deboning, trimming and filleting meat, poultry and fish. 

  The 67-layer Damascus-style stainless steel blade delivers a sharp, narrow edge for clean, accurate cuts around bones and joints, while the Pakkawood handle provides a comfortable and balanced grip during detailed preparation. The slim, flexible blade is designed to follow the natural shape of meat, helping reduce waste and improve precision when trimming and filleting.

  Specifications

  Blade material: 67-layer Damascus-style stainless steel
  Blade length: 6 inches
  Knife type: boning knife
  Handle material: Pakkawood
  Suitable for: deboning, filleting, trimming meat, poultry and fish
  Care: hand wash recommended

  Which knife do I need?

  The boning knife is designed for removing bones, trimming fat and filleting meat, poultry and fish with greater precision. If you need a knife for peeling and detailed preparation, choose a paring knife. For slicing smaller ingredients and everyday food preparation, a utility knife is a practical option, while a chef's knife is better suited to chopping, slicing and general kitchen tasks.

To maintain the beauty and integrity of your purchase, we recommend treating it with care. Simple maintenance practices, such as gentle washing and proper storage, can effectively preserve the longevity of your favorites. We encourage you to refer to the care instructions included with each item, designed to help you keep your purchase in top condition.

Our dedication to excellence extends beyond materials; it encompasses the artistry and craftsmanship illustrated in every piece we create.