Forged Katai Boning Knife 15cm VG10

Forged Katai Boning Knife 15cm – Precise Boning with Japanese VG10 Steel

The Forged Katai Boning Knife is a hand-forged kitchen knife with a 15 cm blade made of VG10 steel, hardened to 60 HRC. It is ideal for separating meat from bones, enabling clean and precise cuts.

• The VG10 steel blade at 60 HRC provides long-lasting sharpness and good corrosion resistance.
• The ergonomic wooden handle ensures a secure grip and fatigue-free work.
• The 15 cm blade length is perfect for precise boning and trimming.
• The smooth edge finish allows clean cuts along the bones.
• Traditionally forged blade from Japanese steel for superior quality.

What sets the Forged Katai Boning Knife apart

The combination of VG10 steel and targeted hardening to 60 HRC gives the blade exceptional sharpness with good toughness. The wooden handle offers a warm, non-slip feel and balanced weight.

Ideal for ambitious home cooks and professionals

The knife is perfect for anyone who processes their own meat – beef, pork, poultry or game. It is also excellent for removing tendons and fat.

How to use the boning knife

Guide the blade with gentle pressure along the bone to release the meat cleanly. After use, wash the knife by hand and dry immediately. Storage in a sheath or knife block is recommended.