The Butcher's Favorite Knife
The Japanese brand Kai manufactures knives internationally recognized for their quality. Besides professional knives, the brand also creates tools such as razors, scissors, and sharpening stones.
The boning knife is used to separate meat from bones. Highly used by butchers, it is suitable for meat deboning and removing tendons and fat.
This KAI boning knife is part of the Shun Classic range, combining the traditional art of forging Japanese samurai swords with modern and sophisticated manufacturing processes of our time. The range demonstrates a perfect alliance between craftsmanship, technique, and design.
Thin and Flexible, the Knife is Maneuverable
Featuring a 15 cm blade that is very sharp due to its VGMAX steel, with a composition rich in carbon and cobalt, this Kai knife underwent a 32-layer damascus process mixing layers of hard and soft steel, providing both hardness and flexibility to the blade. This ensures an excellent edge while remaining flexible for more durability.
Its blade is thin and flexible, with a pointed tip, making it both maneuverable and achieving a hardness of 62 HRC, allowing you to sharpen it less frequently.
This professional boning knife has a handle made of pakka, a noble material consisting of wood and resin compressed under high heat. With its "D" shape, it is perfectly designed to fit the shape of your hand. Ergonomic and convenient to use, it is easy to handle and suitable for long periods of use. It also withstands temperature variations and is water-resistant.
With refined aesthetics, it meets the demands of professional food industry workers. It is also suitable for individuals and enthusiasts looking to equip themselves with quality.
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