Naosumi boning knife

Japanese boning knife – SK-1 steel (150 mm)

Product description

This Japanese boning knife with a blade length of approximately 150 mm is designed for efficient and precise processing of meat and game. Thanks to its narrow geometry and sturdy design, it is suitable for separating meat from bones, working with tendons and detailed butchering tasks.

The blade is made of Japanese SK-1 carbon steel, which is known for its very high sharpness, fine edge and easy sharpening. This steel is popular for work knives, where the emphasis is on cutting performance and quick edge recovery. Although it is a carbon steel more susceptible to corrosion, with proper care it offers long life and stable performance.

The handle has a wider profile that allows a firm and secure grip even with stronger pressure. Thanks to this, the knife provides very good control over the cut and is suitable for both professional chefs and hunters and users who process meat regularly.

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Knife category

Knife category: standard Japanese work knife
Knife type: boning knife
Country of origin: Made in Japan

This knife belongs to the category of standard Japanese knives , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.

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Knife specifications

Total length: approx. 270 mm
Blade length: approx. 150 mm
Blade width: approx. 28 mm (at the base)
Blade thickness: approx. 2.5 mm
Handle length: approx. 120 mm
Handle width: approx. 28 mm (max.)
Handle thickness: approx. 19 mm
Weight: approx. 170 g
Grinding: single-sided

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Materials used

Blade: Japanese SK-1 carbon steel
Blade construction: full length core
Blade base: standard

Handle: black plywood

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Blade features

The blade is single-sidedly ground and optimized for precise work with meat.
SK-1 carbon steel allows for a very sharp edge and quick edge recovery.
The construction is designed as a durable work tool for regular use.

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Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Carbon steel responds very well to even basic grinding and quickly gains optimal sharpness.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
Avoid prolonged contact with moisture, which can cause corrosion.

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Warning – carbon steel knives

Carbon steel is not stainless and can rust if not cared for properly.
Always dry the knife thoroughly after use.

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Notice

Not suitable for dishwasher or dryer.
The knife is not intended for cutting bones or frozen foods.