Hammered Forged Butcher Knife for Meat and Bone

Questions and answers
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Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
Hammered Forged Butcher Knife for Meat and Bone
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About this itemAll characteristics
TypeKitchen Knives
Blade length146 mm
Handle length127 mm
Blade width50 mm
Blade thickness4 mm
WeightAbout 245 g, without sheath
Color: Walnut
From the seller

The forged knife turns a sticky, slow breakdown into clean, controlled cuts. Its hammered 146mm blade with a curved belly is built for boning and butchering meat at home, and the leather sheath keeps it protected between jobs.

Read the full description

Description

The forged knife turns a sticky, slow breakdown into clean, controlled cuts. Its hammered 146mm blade with a curved belly is built for boning and butchering meat at home, and the leather sheath keeps it protected between jobs.

Handmade forged butcher knife with hammered blade for precise meat and fish cutting

Solves
  • clumsy cutting of meat and bone
  • food sticking to blade
  • need for a durable all-purpose kitchen knife
  • unprotected blade storage

Break down meat with a blade that cuts clean

Tired of tearing meat and fighting a sticky blade? This hand-forged hammered chef knife turns butchering into controlled, confident cuts.

Built to release food, not hold it

Hammered forged blade with stainless steel finish next to raw meat

Hammered blade that releases food

The hammered texture breaks up the flat contact between blade and food, so slices come away instead of clinging. A quick wipe after a session keeps the surface easy to work with.

Two forged knives with different handles beside a cooking board

Curved belly for boning work

The curved belly rocks through a shoulder or runs along a rib without fighting the bone. The 4mm blade gives it the body to handle repeated work, and the 3CR15 stainless steel holds a 12-14 degree edge per side.

Walnut and black wood knife handles with metal rivets

Walnut handle with rivets

The wood handle sits well in the hand, with rivets set into the grip. The ergonomic shape suits long sessions, and the black wood option gives a darker look if that suits your kitchen better.

Numbers that matter at the board

  • 146mmBlade length
  • 245gWeight, without sheath
  • 4mmBlade thickness
  • 12-14°Edge angle per side

Knife and leather sheath, ready to use

  • Forged chef knife×1

    Hammered blade with curved belly and walnut or black wood handle.

  • Leather sheath×1

    Snap closure. Covers the blade for carrying and storage.

From tearing meat to clean cuts

Close view of a knife edge and specification details on a kitchen board

The sticky, slow breakdown

Breaking down a whole chicken or pork shoulder with a thin kitchen knife means sawing through joints, tearing the meat, and wiping a sticky blade every few cuts. Prep drags on, and the weekend job starts to feel like a chore.

Forged knives with wood handles lined up in a row

A blade built for the cut

This knife has a hand-forged blade with a curved belly made for boning and butchering. The hammered surface gives food less to grip, and the 146mm blade is short enough to control around a joint.

Forged knife cutting through raw meat on a wooden board

Clean cuts, every time

Cuts come out clean and prep moves faster. It becomes the knife you reach for first whenever a whole cut lands on the board.

Simple care keeps the forged finish sharp

  • Hand wash

    Warm water and mild soap. Wash right after use so food does not dry on the blade.

  • Dry promptly

    Dry the blade and handle straight away to protect the forged surface and the wood.

  • Sheath after use

    Slide the knife into the leather sheath and close the snap for storage or travel.

Japanese Kitchen Knives and Boning Knives

Characteristics

Main
TypeKitchen Knives
Color5 options
Details
Blade length146 mm
Handle length127 mm
Blade width50 mm
Blade thickness4 mm
WeightAbout 245 g, without sheath
Blade material3Cr15 stainless steel
Edge angle12-14 degrees per side
Handle materialWalnut wood or black wood, ergonomic grip
SheathLeather, 21.8 cm x 7 cm, snap closure

Reviews

Questions and answers

Is this knife sharp enough for bone and joint work?
w
Wanelo · seller

The 3Cr15 stainless blade is set at a 12-14 degree edge per side, and the curved belly is built for boning and butchering. It handles joints and cartilage well. Heavy chopping through thick bone is still a cleaver's job.

Does the hammered finish trap food or make it hard to clean?
w
Wanelo · seller

The hammered texture is there to reduce sticking, so food releases more easily during slicing. Cleaning takes the same time as any hand-washed knife: warm water, mild soap, and a quick dry.

Is the 146mm blade too short for a full chef knife task?
w
Wanelo · seller

For boning, portioning and most home butchering, 146mm gives better control than a long blade. If your main job is slicing long loaves or large melons, a longer chef knife will suit you better. One knife covers prep, boning and camp cooking here, which saves buying a separate boning knife and sheath.

Is the leather sheath included, and how do I store it?
w
Wanelo · seller

Yes. The leather sheath has a snap closure and protects the blade in a bag or drawer. Slide the knife in after drying so the edge stays covered when it is not in use.

Is this suitable for hunting and camping as well as the kitchen?
w
Wanelo · seller

Yes. The spine has a hole for hanging, the sheath carries it outside, and the hammered blade suits game and fish. It is a home butchering knife, so it fits the cook who breaks down their own meat.

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