Masamoto VG Series Boning Knife
Best precision tool for professional chefs and serious home cooks.
This dedicated poultry and fish specialist trades the versatility of a chef's knife for surgical precision. Its stiff, triangular blade makes short work of joints and cartilage, though you’ll need a separate knife for general chopping. It is the ultimate upgrade for anyone serious about breaking down their own proteins.
$212.00
at
Japanesechefsknife
Who it's for
- Professional chefs and home cooks prioritizing sustained sharpness
- Cooks needing accuracy for poultry, fish, and small game preparation
- Discerning culinary enthusiasts valuing traditional Japanese knife artistry
Who should skip it
- Budget-conscious home cooks or those new to specialized knives
- Cooks seeking an all-purpose knife for diverse daily kitchen needs
- Novice knife users or those preferring low-maintenance kitchen tools
Performance breakdown
Edge Retention
VG-5 steel holds a razor-sharp edge through demanding butchery sessions.
Maneuverability
The compact 150mm blade navigates tight joints with surgical precision.
Ergonomic Comfort
Pakkawood handle provides a secure, balanced grip for repetitive cutting tasks.
Durability
Robust construction withstands the rigors of professional kitchen environments.
Maintenance Ease
Requires hand washing and careful honing to maintain peak performance.
Butchery Versatility
Excels at breaking down poultry and fish with minimal meat waste.
Key Specs
Blade Material
VG-5 Stainless Steel
Handle Material
Pakkawood
Blade Length
150mm (5.9 inches)
Knife Type
Boning Knife, Honesuki
Country of Origin
Japan
Dishwasher Safe
No
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