Kershaw Boning Knife

The 6.5-inch blade features a distinct curve that allows it to glide along bones and joints with minimal resistance. This shape is designed to help you separate meat from bone cleanly, which reduces waste and improves your overall yield.

The D-shaped handle is ergonomically designed to fit comfortably in the hand, but it is specifically contoured for right-handed users. Left-handed cooks may find the grip less natural compared to a symmetrical handle.

VG-MAX is a high-carbon, high-performance steel known for holding a very sharp edge for a long time. Because it is harder than standard stainless steel, it is best maintained with a honing steel or a whetstone to keep the edge precise.

While it is exceptionally sharp, this knife is specialized for boning and filleting. Its thin, curved blade is not designed for the heavy-duty chopping or rocking motions required for dense vegetables, and using it for those tasks could damage the edge.

Yes, the 69 layers of Damascus cladding provide structural support to the VG-MAX core. This layering helps protect the core steel from corrosion and adds durability to the blade, preventing it from becoming brittle.

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