Hand-Forged Boning Knife | 5Cr15MoV Steel, Walnut Handle

Hand-Forged for the Work That Demands Precision.

There's a reason butchers and serious home cooks reach for a dedicated boning knife rather than a chef's knife when it comes to detailed meat work. The geometry is different. The weight is different. The control is different. And when that boning knife is hand-forged rather than factory-stamped, the difference in performance is immediately apparent.

The Hand-Forged Boning Knife is built from 5Cr15MoV stainless steel — a mid-high carbon alloy that takes and holds an edge well — with a solid walnut handle that provides a warm, secure grip through extended prep sessions. Forged, not stamped: the blade density and balance that come from the forging process produce a knife that moves with you rather than against you.

Specifications

• Blade material — 5Cr15MoV stainless steel — good edge retention, corrosion-resistant, easy to resharpen
• Handle material — Walnut — dense, naturally moisture-resistant hardwood with excellent grip
• Overall length — 27.3cm
• Blade length — 15cm
• Blade width — 5cm

Best Used For

• Cutting and trimming meat — removing fat, silver skin, and connective tissue cleanly
• Deboning — working around joints and along bone with precision
• Cutting fish — the blade length and profile suit filleting and portion work
• General butchery prep where a standard chef's knife is too wide or unwieldy

How to Use

• Use on a stable wooden or plastic cutting board — avoid glass or ceramic surfaces
• Work with controlled, deliberate strokes following the bone contour — let sharpness do the work, not pressure
• Use the tip to score and enter joints before opening them with a wider draw stroke
• Rinse and dry immediately after use, especially after contact with fish or acidic marinades

Care Instructions

• Hand wash only with warm soapy water — dishwasher use will damage the walnut handle and dull the blade
• Dry completely and immediately after washing, paying attention to the handle-blade junction
• 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
• Treat the walnut handle occasionally with a food-safe wood oil or mineral oil to keep it conditioned

Hand-forged steel. Walnut grip. The boning knife that makes the hardest prep work feel controlled.