Kasumi Boning Knife

This knife is specifically designed for precision tasks like de-boning fish and trimming smaller cuts of meat. Its blade length and shape provide the maneuverability needed to work closely around bones and joints.

The VG-10 core is a high-carbon stainless steel known for its ability to hold a razor-sharp edge. By layering it with 32 layers of Damascus steel, the knife gains both exceptional hardness and increased resistance to corrosion.

No, this knife should be hand-washed and dried immediately after use. The laminated wooden handle and high-carbon steel blade can be damaged by the harsh detergents and high heat of a dishwasher.

Full tang construction means the metal of the blade extends through the entire length of the handle. This provides superior balance, stability, and durability, ensuring the knife feels solid and secure in your hand during repetitive tasks.

With a Rockwell hardness of 59-60, this blade is designed for excellent edge retention. While the frequency depends on your usage, you will need to sharpen it far less often than standard kitchen knives, though regular honing is recommended to maintain its precision.