167mm / 6.57" blade made from MBS26 stainless steel
Designed as a western-style boning knife, ideal for precise boning and filleting tasks
Thin, sharp blade provides control and maneuverability for efficient meat and poultry preparation
Reinforced laminated wood handle with an antibacterial agent
Lightweight at 111g, making it easy to handle for extended use in both professional and home kitchens
The Masahiro western-style boning knife is a Japanese kitchen knife designed for precise boning and filleting. Forged from MBS26 stainless steel, similar to Ginsan, it offers excellent edge retention and corrosion resistance. The reinforced laminated wood handle incorporates an antibacterial agent for enhanced hygiene. With its sharp, thin blade and ergonomic design, this knife provides the control and maneuverability needed for efficient meat and poultry preparation tasks in both professional and home kitchens.
Overall length: 289mm Blade length (heel to tip): 167mm / 6.57" Blade height at the heel: 28.6 Spine thickness at the handle: 1.9mm Spine thickness at the heel: 1.8mm Spine thickness midway: 1.4 mm Spine thickness 1cm from the tip: 0.8mm Weight: 111g Handle: reinforced laminated wood(contains antibacterial agent) Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Masahiro western-style boning knife , please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
