Tojiro DP VG10 Honesuki Boning / Filleting Knife 150mmThe award winning Tojiro DP series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant stainless steel. This formula of steel results in a 60 Rockwell Hardness, and provides a 9 to 12 degree blade angle for scalpel-like sharpness. The triple riveted traditional style Micarta handle with bolster contains heft and balance and the closed bolster collar allows for full and complete sharpening of the blade. Every knife is meticulously hand finished by a artisan craftsmen.
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Locally Forged Damascus filleting / boning Knife Oak handle (100Lyr Kurouchi finish)
Jack's latest creation is a stand out filleting / boning Knife. 100 layers of British EN42 steel and 15N20 Nickel, repeatedly hammered and folded, acid dipped to create a stunning finish. The whole process takes a whopping 25 hours start to finish, a lot of love has gone into making this one off knife.
- Boning Knife / Filleting
- 100 layer Damascus
- HRC rating between 60/62
- High carbon steel
- Dimensions - 325mm L x 35mm D
- Handle: Brown Oak
- No Flex
*A One Off Knife
Seisuke Sanzoku Japanese Steel Honesuki Boning 150mm Shitan Handle
The Seisuke Sanzoku Japanese Steel Honesuki Boning Knife is built for boning and filleting.The Honesuki-style blade provides an angled tip and a narrow profile for excellent maneuverability and control around bones and joints.
Knife Type: Honesuki Boning
Steel Type: Japanese Steel (Carbon Steel, Rust Prone)
Blade Type: Single beveled blade
Blade Length: 150mm (5.9")
Blade Height: 40mm (1.6")
Blade Thickness: 2mm (0.1")
Handle Material: Shitan
Handle Length: 114mm (4.5")
Weight: 139g (4.9 ounces)
*Single bevel for right hand use only
The Sakai Takayuki Grand Chef Honesuki Boning Knife is a precision-crafted tool designed for effortless boning and filleting. Made from premium Swedish steel, this 150mm blade offers superior sharpness, edge retention, and resilience, ensuring clean and efficient cuts through poultry, fish, and other meats. The Kansai-style blade, with its narrow and angular shape, excels in tasks that require both precision and control, making it ideal for detailed butchering and intricate cutting.
Knife Type: Honesuki Boning
Steel Type: Swedish Steel-stn (Stain resistant steel)
Blade Hardness: HRC 58-60
Blade Type: Single beveled blade
Blade Length: 150mm (5.9")
Blade Height: 27mm (1.1")
Blade Thickness: 2.8mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: POM Resin
Handle Length: 120mm (4.7")
Weight: 180g (6.3 ounces)
Sakai Takayuki VG10 33 Layer Damascus Sabaki knife 150mm (Single Bevel)
The Sabaki is a hybrid between a honesuki (butchery) and utility knife. Being single bevel it is designed to be used to slice in one stroke for an incomparably clean cut. Ideal for Sashimi and more delicate ingredients.
Steel Type: VG10 33 Layer (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Single bevel blade
Blade Length: 150mm (5.9")
Blade Height: 41mm (1.6")
Blade Thickness: 3mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Mahogany Pakka wood
Handle Length: 118mm (4.6")
Weight: 177g (6.2 ounces)
*Not suitable for left handed users
Sakai Takayuki Japanese Oyster shucker Knife
Razer sharp as you would expect from one of the leading knife producers in Japan; Makes opening oysters a breeze. Solid construction and lightweight.
Blade Length: 200mm
Blade Height: 2.5mm
Blade Thickness: 14mm
Handle Length: 90mm
Weight: 70g
Seisuke Swedish Steel Japanese Fish Knife 120mm
Lightweight and super versatile Fish Knife. It's grooved blade is essential when skinning and trimming. Many knives of this style are much larger but this compact size gives the user much more control on smaller fish.
Steel Type: Swedish Steel
Blade Hardness: HRC 60 - 61
Blade Type: Double edged blade
Blade Length: 120mm (4.7")
Blade Height: 24.8mm (1")
Blade Thickness: 1.8mm (0.071")
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 103mm (4.1")
Weight: 63g (2.2 ounces)
Seisuke White Steel Kasumitogi Funayuki Japanese Knife 150mm Rosewood Handle
Seisuke knives are both unique and steeped in tradition, and this stunning Funayuki knife is no exception. This is a versatile and lightweight all-round knife crafted from exceptionally sharp white steel.
Knife Type: Funayuki
Steel Type: White Steel (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single-edged blade
Blade Length: 150mm (5.9")
Blade Height: 43.5mm (1.7")
Blade Thickness: 5mm (0.2")
Ferrule Material: Black Pakka wood
Handle Material: Rosewood
Handle Length: 120mm (4.7")
Weight: 132g (4.7 ounces)
Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
Sakai Takayuki INOX (Swedish Steel) are Japanese knives that are easy to sharpen and recommended for business and home use. These knives are incredibly sharp out of the box and do not rust.
A Heavy duty knife but nicely weighted, ideally suited for extensive boning of meat cuts. The slight curvature in the blades edge and subtle pointed tip made this particular Honsuki stand out to us.
- INOX Molybdenum (Stain resistant steel)
- Single edged blade
- Robust Western style Resin Handle
- Full Tang
- 150mm Blade Length
Sakai Takayuki Aogami - Blue Steel 2 Honesuki Boning Knife 150mm
A nicely weighted thick bladed knife traditionally used for breaking down meat and poultry but also a versatile sze that can be used as a useful utility knife.
- Aogami Blue#2 Steel
- 150mm Blade
- Single Bevel (Right hand use only)
- Full Tang
- Mahogany Handle
The Shun Classic series consists of beautiful kitchen knives with 32 layered damask steel. The V-Gold-10 core provides the unsurpassed cutting features. The handles are made of laminated Pakka wood and have an asymmetrical shape.
The Gokujo is a specialist Japanese style knife perfect for removing meat around bones with Superb cutting performance and elegant design.
- VG10 Core
- 37 layer Damascus
- Oval Pakka wood handle
- Double bevel
- 150mm Blade
- Life time Gaurantee
A Butchers Knife can be something hard to find in Japan but New for 2018 we believe we have found Just that. With all the Japanese styling and VG10 Steel this knife really packs a punch. Ideal for carving the Sunday Roast or adventurous BBQ, this versatile hybrid is also the right size to be used for chopping and dicing.
- Steel Type: VG10 33 Layer Damascus
- Blade Type: Double edged blade
- Blade Length: 210mm
- Blade Thickness: 2.0mm
- Blade Height: 46mm
- Handle Length: 118mm
- Weight: 191g
Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology the create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
A relatively light weight Deba of medium size perfect for filleting large fish or Butchery.
- White Steel #2 (HRC 62 - 63)
- Treated Oak Handle
- Buffalo Horn Collar
- Single Bevel
- 165mm Blade Length
- ( Right handed use only)
Seisuke Sanzoku Japanese Steel Butcher(Small) 150mm Shitan Handle
A 150mm blade forged from high-quality Japanese steel, this knife combines strength and sharpness to tackle even the toughest cuts of meat. Ideal for smaller butchering tasks, the Sanzoku-style blade provides versatility for chopping, trimming, and disjointing with ease.
Knife Type: Butcher(Small)
Steel Type: Japanese Steel (Carbon Steel, Rust Prone)
Blade Type: Single beveled blade
Blade Length: 150mm (5.9")
Blade Height: 30mm (1.2")
Blade Thickness: 2.5mm (0.1")
Handle Material: Shitan
Handle Length: 114mm (4.5")
Weight: 118g (4.2 ounces)
*Single bevel for right hand use only
Tojiro DP VG10 Boning / Filleting Knife 150mm
- VG10 Core
- Double Bevel
- Full Tang
- Composite wood handel
- 150mm Blade
A tradtional style western boning knife with Japanese handle
- VG10 Core
- 37 Layer Damascus
- Pakka wood handle
- Double Bevel
- Lifetime Guarantee
- 150mm
