A Japanese style boning knife. The triangular blade makes maneuvering around bones and in between joints a breeze. Easily remove breasts from bone, trim fat, and break down poultry. The Kanso line's heritage finish hides scratches and gives the knife a rustic look that improves with use. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as iron sword wood. The handle contouring enables an easy chef's grip.

Features

• Japanese style boning knife
• Hand-sharpened 16° double-bevel blade (32° comprehensive)
• Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
• Steel: AUS10 high-carbon, vanadium stainless steel
• Contoured tagayasan or wenge wood
• Blade length: 5 in. (12.7 cm)
• Handcrafted in Japan