$99.90
Free delivery · 7–14 days
Damascus Chef Knife Set: 8-Piece VG10 Core Kitchen SetFull Tang Forged Boning Knife 5.5 Inch with Leather Sheath
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1 / 9About this itemAll characteristics
TypeKitchen Knives
From the seller
Your next whole fish or primal comes apart in clean, controlled strokes. This hand-forged scimitar follows the curve of bone and skin, so trimming stops feeling like a fight. A leather sheath keeps the edge protected between sessions.
Read the full descriptionDescription
Your next whole fish or primal comes apart in clean, controlled strokes. This hand-forged scimitar follows the curve of bone and skin, so trimming stops feeling like a fight. A leather sheath keeps the edge protected between sessions.
Hand-forged hammered high-carbon steel scimitar knife with a protective leather sheath
Solves
- Needs a precise curved blade for boning and trimming
- Need to store and carry a knife safely
- Wants a durable, hand-forged blade
Turn messy butchering into clean, controlled cuts
Stop tearing meat with flimsy blades. A hand-forged, full tang scimitar gives you a curved edge that works around bone and skin, and a leather sheath keeps it ready for the next session.
Forged steel built to stay in your hand
Full tang with a balanced feel
The steel runs the full length of the handle, so the weight sits where your hand expects it. At 255 g, the knife stays steady through long boning sessions and you keep control at the tip.
Hand-hammered blade that grips the cut
Each blade carries hand-textured dimples that show clearly across the surface. The matte finish feels nothing like a mirror-polished stamped blade, and you notice it the first time you hold the knife under a kitchen light.
A curved edge for tight work
The 130 mm blade curves toward a pointed tip, so it follows bone and skin instead of sawing across them. Work the edge in short arcs along the joint and let the blade do the cutting. Pair it with a knife sharpener to keep that curve keen between sessions.
A leather sheath for every session
- Pointed scimitar boning knife×1
130 mm curved blade, 243 mm overall, 255 g
- Leather knife sheath×1
205 x 69 mm, brass snap closure, 52 g
Simple care keeps the edge working
- Hand wash in warm water
Skip the dishwasher. Heat and detergent dull high-carbon steel and can speckle the blade.
- Dry it right away
Towel dry the blade fully before it goes back in the sheath. Trapped moisture is what leads to spotting.
- Oil the blade lightly
A thin coat of food-safe oil between uses keeps the steel from rusting.
- Cut on wood or soft plastic
Glass and stone surfaces chip a fine edge quickly.
Characteristics
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TypeKitchen Knives
Color3 options
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Questions and answers
Is the 5.5 inch blade big enough for whole fish and poultry?
w
Wanelo · seller
The 130 mm curved blade handles fish fillets, poultry parts, trimming and boning. A whole primal or a large ham needs a longer blade for long cuts, but the shorter length gives you control around joints and skin, which is where most home butchering gets messy.
How do I care for high-carbon steel so it does not rust?
w
Wanelo · seller
Dry the blade right after washing, keep it out of the dishwasher and wipe on a light coat of food-safe oil now and then. Carbon steel spots when left wet, so the drying step matters more than anything else.
Does the included leather sheath fit the knife snugly and close securely?
w
Wanelo · seller
Yes. The sheath is sized at 205 x 69 mm and closes with a brass snap. Let the blade dry completely before you slide it in, and leave the sheath open to air between sessions.
Why is this forged boning knife priced above standard kitchen knives?
w
Wanelo · seller
You pay for forged steel, a full tang that runs through the handle and a hand-hammered finish. A stamped knife that flexes and dulls fast gets replaced often. A forged blade with a sheath is a one-time buy you can keep using for years.
Can I use it for camping or BBQ prep outdoors?
w
Wanelo · seller
Yes. The 52 g sheath slides into a pack or cooler bag, and the knife is compact enough for a camp table. Wash and dry it after the trip so the steel stays clean.
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