Mcusta Zanmai "Hybrid" VG10 Honesuki 145mm

The boning knife, a specialized kitchen tool, is designed for separating meat from bones and trimming fat. With its shorter, flexible blade, typically ranging from 130mm to 160mm, it excels in maneuvering around joints and contours, allowing for precision in intricate cutting tasks. Its design ensures optimal control and accuracy, making it perfect for butchering and filleting various proteins, including poultry and fish.

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.