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Japanese Boning Knife

Umi Boning Knife

New

$119.90
$119.90 $119.90
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● The Japanese boning knife that transforms your butchering

Thin, razor-sharp blade in 67-layer Damascus steel, designed to separate meat from bone with surgical precision. Perfect for filleting fish, trimming meat, and working around joints.

● Comfortable and secure grip

The resin and wood handle offers the perfect balance between aesthetics and comfort. The natural wood texture guarantees a firm grip, even with wet hands.

● Damascus steel forged in 67 layers

Each blade is forged using traditional Japanese techniques, alternating steel layers to achieve exceptional hardness, flexibility, and sharpness. The wave patterns make every knife unique.

● Built to last

Damascus steel resists corrosion and holds its edge longer than regular steel. Simple maintenance is all you need to keep it sharp for years.

Specs
Material: 67-layer Damascus steel
Blade length: 15 cm
Hardness: 60–62 HRC
Blade thickness: Approximately 2 mm
Blade type: Thin and flexible, razor-sharp edge
Handle material: Blue epoxy resin and stabilized wood
Total length: Approximately 27 cm
Weight: Approximately 110 g

● FAQ – Your questions answered

What exactly is 67-layer Damascus steel?

It's steel forged by layering 67 sheets of different metals, an ancient Japanese technique. The result: an ultra-sharp blade, harder than regular steel, with unique wave patterns on every knife. You'll never find two exactly alike.

Will the blade dull quickly?

Nope, Damascus steel holds its edge way longer than a standard knife. That said, to keep it sharp for years, we recommend professional sharpening once or twice a year. A ceramic honing rod is enough for daily maintenance.

Can I use this for filleting fish too?

Absolutely. The thin, flexible blade is perfect for filleting fish, trimming meat, or deboning chicken. It's the Swiss Army knife (ironic, we know) for amateur butchers and fishmongers.

Does the resin and wood handle feel solid in hand?

Yep, the resin provides grip, the wood adds warmth to the touch. The whole thing is balanced to prevent fatigue during extended use. Just avoid leaving it soaking in water – the wood can swell slightly over time.

How do I maintain my boning knife?

Hand wash only, never in the dishwasher (moisture and heat damage the wood and dull the steel). Dry it immediately after washing and store it in a knife block or with a blade guard. Oil the handle every 3-4 months if you use it often.

Will the blade rust?

Damascus steel is resistant, but not 100% stainless. If you leave it wet or in contact with acidic foods (lemon, tomato), yeah, it can spot. The rule: always rinse and dry after use, and it'll last you decades.

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