Stainless Steel Boning Knife | Ebony Handle, 17cm Blade

Precision Boning. Exceptional Materials.

The difference between a good boning knife and a great one comes down to two things: how well the blade holds its edge under repeated use, and how confidently the handle sits in your hand during detailed, close-contact work. The Stainless Steel Ebony Handle Boning Knife delivers on both.

4034ZW stainless steel — a high-grade corrosion-resistant alloy — paired with a genuine ebony handle that is as beautiful as it is functional. Dense, naturally moisture-resistant, and smooth against the palm, the ebony handle gives this knife a premium feel that sets it apart from standard boning knives at this price point.

Specifications

• Blade material — 4034ZW stainless steel — high hardness, corrosion-resistant, edge-retaining
• Handle material — Ebony (available in yellow pear or ebony finish)
• Blade length — 17cm
• Tip angle — 60° or greater — a sharper tip angle for precise entry around joints and bone
• Item No. — GJ-150
• Pre-sharpened — ready to use out of the box

Best Used For

• Deboning whole chickens, ducks, and larger poultry
• Trimming silver skin and fat from beef and pork cuts
• Separating joints and working around bone on leg and shoulder cuts
• Butterflying and spatchcocking poultry
• Precision prep work where a standard chef's knife is too wide or too heavy

How to Use

• Use on a stable, non-slip cutting board — place a damp cloth underneath to prevent movement
• Use the tip to score and enter joints — the 60°+ tip angle is designed for precise entry
• Work in short, controlled strokes following the contour of the bone rather than forcing the blade
• Keep your grip firm but relaxed — the ebony handle provides natural grip even during extended use

Care Instructions

• Hand wash only with warm soapy water — avoid dishwasher use to preserve both the blade edge and the ebony handle
• Dry completely and immediately after washing — pay attention to the handle-blade junction
• Hone regularly with a sharpening steel to maintain the working edge
• 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 and a drop of natural wood oil to the handle periodically

Ebony handle. Surgical-grade stainless. The boning knife that earns its place in a serious kitchen.