Tojiro American Boning 165mm (6.5")
- Knife Care
Presenting a knife designed specifically for the difficult task of separating meat from bone. Suitable for various types of meat - for trimming, boning and other butchering work. The blade length is 165 mm. Suitable for cooking enthusiasts and professional chefs alike.
This boning knife comes from the Tojiro Flash line, which stands out from others due to it’s sleek and futuristic design. The knife is hand forged, double beveled and consists of 63 layers of steel. The stainless outer layers are formed in a damascus pattern, giving this knife that something extra. The purpose of laminating the blade is increasing the strength and flexibility of the blade. VG-10 steel (hardness 61 HRC) retains sharpness for a longer time, even when cutting large amounts of meat. The knife is easy to maintain and great for grinding on water stones.
The knife is fitted with a yo-style, ergonomic Western-type handle made of black micarta, a very durable wood composite. As is typical of Tojiro’s Flash line, the handle is visually enhanced with the insert of a stainless steel detail. The weight of the handle complements the weight of the blade perfectly and provides an even balance, making it easy and comfortable to use. The handle also offers a secure and firm grip that will prevent the palm from sliding against the blade. It’s shape allows for a variety of grips and cutting techniques, especially useful when working around the bone. The handle enables classic hand grip while cutting as well as a butcher’s grip (also known as the reverse grip). The pointed blade is suitable for precise work around the bone.
This is a knife that will allow you to skillfully tackle various cuts of meat and will feel right at home in the kitchen of all you steak and meat lovers out there.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. The company is divided into two sections: Tojiro Factory and more recent Tojiro Atelier, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on Tojiro and it's master blacksmith Tomoo Matsumura check the video below.
Blade shape: Boning
Steel type: VG-10
Blade construction: San-mai / migaki
Hardness (HRC scale): 61
Overall length: 290mm (11.4")
Blade length: 165mm (6.5")
Blade height: 35mm (1.4")
Spine thickness: 2mm (0.08")
Weight: 125mm (4.9")
Handle length: 155g (5.5 oz)
Handle type / wood: Western / Black Micarta
Kanji on the blade:
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
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.