Chilong Boning & Segmentation Knife | 7Cr17MOV Steel, Rosewood Handle

Precision Segmentation. Every Cut Intentional.

Most kitchen knives are a compromise — designed to handle a broad range of tasks reasonably well but none of them particularly well. The Chilong Boning and Segmentation Knife is designed for one thing: making precise, controlled cuts through meat and around bone with a level of accuracy a general-purpose knife can't match.

7Cr17MOV stainless steel holds a working edge longer than standard stainless, and the rosewood handle with brass fittings gives this knife a weight and balance that feels genuinely purposeful in the hand. A knife that performs as well as it looks.

Specifications

• Blade material — 7Cr17MOV (7 chromium 17 molybdenum vanadium steel) — high hardness, corrosion-resistant, edge-retaining
• Handle material — Rosewood with brass fittings — natural grain, comfortable grip, moisture-resistant
• Full length — 28.5cm
• Blade length — 12cm
• Handle length — 10cm
• Blade width — 2.8cm
• Blade thickness — 3mm
• Net weight — 0.25kg

Best Used For

• Segmenting whole chickens, ducks, and game birds with clean, accurate cuts
• Boning larger cuts of beef, pork, and lamb
• Trimming silver skin and fat from primal cuts
• Filleting fish — the narrow blade profile follows the spine cleanly
• Detailed butchery and portion work requiring precision over power

How to Use

• Use on a stable wooden or plastic cutting board — avoid glass or ceramic surfaces
• Work with the blade tip rather than the full edge when navigating around bone
• Use light, controlled strokes — let the sharpness of the blade do the work rather than applying pressure
• Rinse and dry immediately after use, especially after contact with acidic marinades or fish

Care Instructions

• Hand wash only with warm soapy water — dishwasher use will damage the rosewood handle and degrade the blade edge
• Dry immediately and completely after washing
• Hone regularly with a sharpening steel to maintain the working edge between full sharpenings
• Store on a magnetic knife strip or in a knife block — never loose in a drawer
• Apply a light coat of food-grade mineral oil to the blade periodically to protect the finish

One knife. Every cut deliberate. The segmentation tool serious home cooks reach for first.