Mcusta Boning Damascus Classic D 165mm (6.5")

Mcusta Zanmai

Mcusta Boning Damascus Classic D 165mm (6.5")

187,00€ 220,00€

Only 0 left in stock

Best To Use

not for vegetablesmeatnot for fish

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Mcusta Boning Damascus Classic D 165mm is a looker. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of great performing, easy to resharpen, VG-10 steel.

A boning knife is, as its name already suggests, used for removing the bones from meat, poultry and fish. The blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. Boning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. The flat ejiri, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients. Suitable for both home cooks and professional chefs.

Mcusta Boning Damascus Classic D 165mm is a full-tang knife, attached to the ergonomic white pakkawood handle. Three rivets hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.

About Mcusta Zanmai:

Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.

Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.

☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!


Blade shape: Boning
Steel type: VG-10
Hardness (HRC scale): 60
Overall length: 295mm (11.6")
Blade length:
165mm (6.5")
Blade height:
30mm (1.2")
Spine thickness: 2mm (0.07")
Weight: 180g (6.3 oz)
Handle length: 125mm (4.9")
Handle type / wood:
Western / Pakka
Blacksmith: Mcusta Zanmai


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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