$37.90
Free delivery · 7–14 days
Aluminum Quick Thawing Plate for Frozen Meat and SeafoodHand-Forged Carbon Steel Boning Knife with Leather Sheath
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1 / 9About this itemAll characteristics
TypeKitchen & Outdoor Cutlery: Forged Butcher and Boning Knives
From the seller
Clean cuts at camp, on the dock, and at the grill start with a sharp edge that stays under control. This hand-hammered carbon steel boning knife has a V-sharpened blade, a full tang and a rosewood handle that sits balanced in the hand. It ships with its own leather sheath, so it rides on your...
Read the full descriptionDescription
Clean cuts at camp, on the dock, and at the grill start with a sharp edge that stays under control. This hand-hammered carbon steel boning knife has a V-sharpened blade, a full tang and a rosewood handle that sits balanced in the hand. It ships with its own leather sheath, so it rides on your belt from trip to trip.
Hand-forged, hammered high-carbon steel boning knife with a sharp V-edge and balanced rosewood handle
Solves
- dull or unwieldy knives for butchering meat
- tools that are hard to carry on outdoor trips
- blades that slip or feel unbalanced during detailed cutting
The blade that holds its edge from camp to kitchen
Dull knives tear meat and wear out your patience on every hunt and fishing trip. This hand-hammered boning knife with a sharp V-edge and balanced rosewood handle makes clean work of it, then rides in its leather sheath until the next trip.
Hammered by hand, built to hold an edge
Hand-hammered for real grip
The hammer marks stay visible on the blade face, so your fingers find purchase even with wet hands. The V-sharpened edge comes to a fine line, which lets the blade slice through fillets and trim fat without dragging. The steel is high-carbon, so it takes and holds a working edge better than a thin stamped blade.
Balanced rosewood handle
The curved rosewood handle is fixed with three nail-style rivets and sits on a full tang steel shank that runs the length of the grip. The weight settles over the hand, so long jobs like breaking down a shoulder feel controlled rather than tiring. Rosewood warms up quickly in the hand, which matters when the knife is out at 6 a.m.
Carry it on your belt
The tan leather sheath closes with a snap and keeps the blade covered between cuts. A metal lanyard loop at the pommel gives you a second point to hang or secure the knife. The sheath is 240 mm long, so the knife rides on the belt instead of rattling around a tailgate.
Knife and leather sheath, ready to carry
- Hand-forged butcher knife×1
270 mm total length, 144 mm blade, rosewood handle, 293 g
- Leather belt sheath×1
Tan leather with snap closure and belt carry, 240 mm long
A few minutes of care keeps it working
- Dry it after every use
Wipe the blade dry, then let it air dry fully before sheathing. Moisture left in the leather sheath is the main rust risk.
- Oil it lightly
A thin coat of food-safe oil before storage keeps the forged face protected between trips.
- Cut on wood or poly
A wood or polyethylene board protects the V-edge. Glass and stone dull it quickly.
- Work the joint, do not pry
Slice along the joint instead of twisting. Prying stresses the rivets and can chip the edge on bone.
Characteristics
Main
TypeKitchen & Outdoor Cutlery: Forged Butcher and Boning Knives
Color3 options
Details
Reviews
Questions and answers
Is the carbon steel going to rust, and how do I care for it?
w
Wanelo · seller
High-carbon steel rusts faster than stainless if it stays wet. Rinse, dry the blade fully, wipe on a light coat of oil and store it dry. Do not leave it damp inside the sheath after a fishing or hunting trip. The routine takes about a minute and keeps the forged face in good shape for years of use.
Does the leather sheath fit and stay secure on a belt?
w
Wanelo · seller
The sheath is 240 mm long and 82 mm wide and closes with a snap that holds the knife firmly. It is made for belt carry, so the knife stays covered between cuts on the trail or at the lake.
Is this blade sharp enough for boning and fillet work out of the box?
w
Wanelo · seller
The V-sharpened edge is ready for slicing, boning and fillet work from the first cut. Over time, touch it up on a whetstone. The 4 mm thickness and 144 mm blade give you control on small fish and larger cuts alike.
Is it a good fit for hunting and fishing versus kitchen use?
w
Wanelo · seller
It works in both places. The full tang and rivets handle field dressing and camp butchering, and the same balance suits trimming meat at home. If you want a dedicated kitchen blade, a kitchen knives set is a better match for daily chopping.
Is it worth the price compared with a basic stamped knife?
w
Wanelo · seller
You get a hand-forged blade and a sheath in one set. Buying a separate sheath for a stamped knife adds cost, and stamped blades dull fast and feel unbalanced for boning. One knife that covers camp, fishing and backyard prep usually replaces two or three cheaper tools.
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