Hand-Forged Fish & Boning Knife | 400 Series Stainless Steel

Hand-Forged. Built to Fillet, Debone, and Outlast.

Factory-stamped blades are cut from a sheet of steel and ground to shape. Hand-forged blades are hammered into form — a process that aligns the grain structure of the steel, increases density, and produces a blade with superior edge retention and balance that stamped knives simply can't replicate.

The Hand-Forged Fish and Boning Knife is built for the work that demands the most from a blade: running cleanly along a fish spine, navigating around joints, and making the kind of precise, controlled cuts that separate a skilled cook from one just getting by. 400 series stainless steel throughout — blade and handle — for a seamless, hygienic construction with no wood-to-metal joint to harbour bacteria or loosen over time.

Why Hand-Forged

• Superior grain structure — forging aligns the steel's grain for better edge retention and toughness vs. stamped blades
• Better balance — the weight distribution of a forged blade feels more natural and controlled in the hand
• Full stainless construction — 400 series stainless steel blade and handle; no wood joint to crack, loosen, or harbour bacteria
• Hygienic and easy to clean — seamless construction rinses clean thoroughly

Available Configurations

• Small / no scabbard
• Large / no scabbard
• Small with scabbard — protective cover for safe storage and transport
• Large with scabbard — protective cover for safe storage and transport

Blade Specifications

• Blade material — 400 series stainless steel
• Handle material — 400 series stainless steel (full stainless construction)
• Blade length — 145mm

Best Used For

• Filleting whole fish — the narrow blade follows the spine for maximum yield
• Deboning poultry, pork, and lamb
• Trimming fat and silver skin from primal cuts
• Precision butchery where control matters more than force

How to Use

• Use on a stable, non-slip board — a damp cloth underneath keeps it in place
• Work tip-first around bone — let the pointed tip lead into joints and along the spine
• Use light, drawing strokes rather than pressing down — the sharpness does the work
• Rinse immediately after use, especially after contact with fish or acidic marinades

Care Instructions

• Hand wash with warm soapy water and dry immediately
• Full stainless construction is more dishwasher-tolerant than wooden-handled knives, but hand washing is still recommended to preserve the edge
• Hone regularly with a sharpening steel to maintain peak sharpness
• Store in the scabbard or on a magnetic strip — not loose in a drawer
• Apply food-grade mineral oil to the blade periodically to maintain the surface finish

Hand-forged precision. Full stainless durability. The boning knife built for cooks who don't cut corners.