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Kikuichi Sakabone Boning Knife: 6-in.


Kikuichi Elite Carbon Steel

In stock

SKU: KIK-HC15-06-0 Categories: , , Tag:


Kikuichi Sakabone Boning Knife: 6-in.

The Kikuichi Elite Carbon 5.9 in. (152mm) Sakabone can be used to fillet fish, but it is also appropriate for poultry and other meats. This knife is one sided, but becomes dull toward the heel of the blade, to make it easy and safe to break through bones.

Virgin carbon produces the tightest grain structure possible in a steel. For this reason, it can produce a sharper edge than any stainless steel alloy. When used on meats, fish, and most produce, the edge retention is better than stainless steel. When used on acidic foods like citrus and tomato, the edge will break down faster. These knives WILL take on a patina (grey color) and WILL rust if not thoroughly washed and dried after each use. If rusting occurs, we recommend simply sponging the blade with “Bar Keepers Friend”. This product is readily available at grocery and drug stores.

Additional information

Weight 1 kg
Dimensions 1 × 1 × 1 cm