Tojiro American Boning 165mm (6.5")
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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.
|Hardness (HRC scale):||61|
|Overall length:||290mm (11.4")|
|Blade length:||165mm (6.5")|
|Spine thickness:||2mm (0.08")|
|Weight:||155g (5.5 oz)|
|Handle length:||125m (4.9")|
|Handle type / wood:||Western / Black 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.
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