Tamahagane "SAN" Boning 160mm (6.3")
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Boning knife is designed specifically for the difficult task of separating meat from the bone. It is suitable for trimming, boning, skinning and other butchering work. The blade is 160 mm (6.3") long.
A boning knife is, as its name suggests, used for separating bones from meat, deboning poultry and filleting fish. A classic profile of a boning knife with a thin and slightly flexible blade allows you to effortlessly follow the contours of bones. It is suitable for anyone looking for a slightly lighter, yet an extremely precise and perfectly balanced knife with a very fine blade.
The bolster drops down along the blade heel to prevent a finger from slipping along the cutting edge.
Boning knives should be used to separate meat from the bones, but not for cutting through bones themselves – the blade is too thin and can chip off. Tamahagane Boning knives are suitable for both home cooks and professional chefs.
The blade is made of a single layer of VG-5, high carbon molybdenum vanadium steel. The powdered steel contains a lot of carbon and has an unprecedented hardness of approximately 61 HRC. The bevelled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.
VG-5 steel belongs to the V-Gold group of steel which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.
The handle is made out of Micarta laminate in light brown colour. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.
Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.
Tamahagane knives are therefore extremely durable, retain edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing on high quality and efficiency. They are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.
Does ‘tamahagane’ sound familiar?
|Hardness (HRC scale):||61
|Overall length:||298mm (11.7")|
|Blade length:||160mm (6.3")|
|Spine thickness:||2mm (0.1")|
|Weight:||125g (4.4 oz)|
|Handle length:||123mm (4.8")|
|Handle type / wood:||
Western / Micarta
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.