Kai boning knife

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• Description of the boning knife

  This Kai boning knife is designed to move meat, fat and the joints and clean the fish. Damascus blades have extremely accurate cutting edges. Built on a Japanese steel core, wrapped in 67 layers and combined with alternating soft and hard stainless steel. Carbon steel is rust resistant and has a unique Rockwell hardness of 60. This steel is used because it guarantees majesty and high hardness. The blade obtained is very reliable and guarantees a very sharp edge. The surface impresses with a damask pattern in attractive layers. The handle is waterproof, antibacterial and preventive. It is carefully designed and beautifully finished to long. It gives this knife its unique consistency and balance.

  • Damascus blade : 73 layers of steel
  • Total length: 279mm
  • Blade length : 152 mm
  • Blade thickness : 2mm
  • Some - Composition: wood
  • Weight: 154g
  • Hardness (Rockwell test): 59-60 HRC
  • NOT to cut too hard or frozen food.