Boning Knife - Kaito

Kaito Boning Knife – Japanese Precision for Meat, Poultry and Fish The boning knife from the new Kaito collection is the essential precision tool for demanding cooks. Its thin, rigid blade is specially designed for boning meat and poultry, trimming with care, and also filleting fish without tearing the flesh. Its streamlined shape allows it to follow bones or edges more closely, limiting losses and ensuring a clean cut. Thanks to its high-carbon 440C stainless steel, it maintains a long-lasting surgical edge, perfect for technical procedures. Its ergonomic, hand-polished pakka wood handle provides a comfortable grip for long-term work without fatigue. Combining Japanese tradition, refined design and professional efficiency, the Kaito boning knife is ideal for delicate cuts as well as more robust preparations. Boning Knife Blade Material: High Carbon 440C Stainless Steel Handle Material: Hand Polished Pakka Wood Steel Hardness: 60+/-1 HRC Weight: 150g Also check out our Chef Tanaka Collection - Ocean Blue.