• Damascus Boning Knife 6" – Hochodo, main view
  • Damascus Boning Knife 6" – Hochodo, in use
  • Damascus Boning Knife 6" – Hochodo, blade and material detail
  • Damascus Boning Knife 6" – Hochodo, three-quarter view
  • Damascus Boning Knife 6" – Hochodo, in the kitchen
1 5

Damascus Boning Knife 6"

Damascus Boning Knife 6"

67 layers · VG10 core

$89.00
$89.00
Sale Sold out
Off the bone, cleanly.

Carve on a board that protects the edge: End-Grain Acacia Board, $79.00
  • Free US shipping5–9 business days, tracking by email.
  • 30-day returnsFrom delivery, on unused items. Details
  • Japanese-style, made in ChinaSpecifications as stated by the manufacturer. Blades may carry the maker's etched mark.

Shopping for someone who cooks? See the gift guide

A narrow, pointed 6" blade that follows the bone instead of fighting it. Break down a whole chicken, trim a pork shoulder, take the silver skin off a tenderloin.

Why you'll love it

  • Narrow and pointed. Gets into joints and around bones.
  • 67-layer Damascus, VG10 core. 60±2 HRC hardness, according to the manufacturer.
  • Black G10 handle. Triple riveted, grippy when your hands are wet.
  • Matches our chef knife. Same steel, same handle.

What's in the box

  • 6" boning knife
  • Gift box

Care: hand wash, dry right away, store on a block or magnetic strip. No dishwasher, no glass or stone cutting boards. Read the care guide.

Why more than a $30 knife?

  • The steel. 67-layer Damascus steel, VG10 core, as stated by the manufacturer. A hard core steel takes and holds a thin, fine edge.
  • Made to be sharpened, not replaced. A few minutes on a whetstone brings the edge back, again and again.
  • No risk to try it. Free US shipping, and 30 days to return it unused.
View full details
in detail

Specifications

The details of the Damascus Boning Knife 6", as stated by the manufacturer.

Blade67-layer Damascus steel, VG10 core
Blade length6 in
Hardness60±2 HRC
HandleBlack G10, triple rivet
OriginMade in Yangjiang, China
CareHand wash only. Cut around bones, not through them.
keep it sharp

Care and storage

A honing rod, a whetstone and a good board keep the edge you paid for.

More from the range