The Boning 150 seen from above: a slim curved satin stainless blade with a natural linen micarta handle on three brass pins.

Boning 150

$64.00
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The Boning 150 seen from above: a slim curved satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Boning 150 seen from above: a slim curved satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Boning 150 on a wooden board beside a whole sea bass.
  • The Boning 150 seen from above: a slim curved satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Boning 150 on a wooden board beside a whole sea bass.
Boning 150

Boning 150

$64.00

A slim curved blade with a fine point, for working around a bone rather than through it. Jointing a chicken, taking a fillet off a fish, trimming silverskin off a piece of beef. It has enough flex to follow a rib and enough spine not to wander.

Plain satin stainless, no pattern. Linen micarta handle on three brass pins.

Specification

  • Blade length: 150 mm (approx.)
  • Steel: X50CrMoV15 stainless
  • Hardness: 56 HRC
  • Edge: 15 degrees per side
  • Spine thickness: 1.8 mm
  • Weight: 110 g (approx.)
  • Handle: natural linen micarta, three brass pins, full exposed tang

What it is not good at

Cutting bone, despite the name — boning means working around it. Hitting a joint hard with this blade will chip the edge. It is also a poor vegetable knife: the curve and the narrow profile make straight cuts awkward.

Care

Hand wash and dry it straight away, and be careful with the point. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on Care & Sharpening.

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