5.5" Boning Knife - Master Series (B30)

Reach for this when you're filleting a salmon or stripping silverskin off a beef fillet. A 5.5-inch boning knife is short enough to manoeuvre in tight spaces and narrow enough to follow the contours of a joint that a chef knife can't reach without wasting meat.

Flexible Enough for the Work

Boning is detail work. The blade needs to get close to the bone, follow the joint, and strip cleanly without tearing. The 67-layer Damascus wraps a 10Cr15CoMoV high-carbon stainless core vacuum heat-treated to 60-62 HRC. It takes a fine, strong edge that stays sharp through the connective tissue and fat that dulls softer blades mid-job.

Figured Sycamore, Full-Tang Build

The figured sycamore handle gives a secure grip even when your hands are wet from rinsing the fish. Dense hardwood with a rippled grain that looks different on each piece, it doesn't swell or slip. Full-tang construction keeps the knife balanced back in the hand where you want the weight when you're working at odd angles around a carcass.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch boning knife
• Handle: Figured sycamore wood, full-tang
• Use: Filleting fish, trimming silverskin, and working around chicken bones where a standard blade is too wide.
• Series: Master Series (B30)
• Model: B30-TG

Complete Your Set

Pair it with the Master Series 8" Chef Knife for the heavy breakdown work, and the 3.5" Paring Knife for the small trim jobs once the boning is done.