Master 6" Boning Knife
Master 6" Boning Knife
Master Series 6" Boning Knife — engineered for precision and power. The unique curved blade makes separating meat and fish from bones effortless, while its razor-sharp 12–15° double bevel edge ensures thin, accurate cuts every time. Forged from high-carbon stainless steel and paired with a contoured Pakkawood handle, this boning knife balances strength, durability, and comfort for both home cooks and professionals.
- 6" curved blade: ideal for deboning meat, trimming fat, and filleting fish
- High-carbon stainless steel: tough, razor-sharp, and stain-resistant
- Double-bevel edge: 12–15° per side for precision slicing
- Hardness: +58 HRC for long-lasting edge retention
- Pakkawood handle: ergonomic grip with polished bolster for balance
- Full length 278 mm, lightweight 115g — easy handling for extended prep
Unboxing & Features
Why You’ll Love It
- Effortless deboning: curved blade follows bone contours to separate meat cleanly.
- Versatile precision: trims fat, portions poultry, and handles delicate fish with ease.
- Balanced comfort: bolster adds stability, while the contoured handle reduces fatigue.
- Durable build: high-carbon stainless steel resists wear, rust, and corrosion.
Specifications
| Blade length | 147 mm / 5.8 in |
| Blade width | 31 mm |
| Spine thickness | 1.3–2.0 mm |
| Handle length | 131 mm |
| Total length | 278 mm / 11 in |
| Weight | 115 g |
| Steel | High-carbon stainless steel (7Cr17MoV) |
| Hardness | ~58 HRC |
| Edge | Double bevel, 12–15° per side |
| Handle | Pakkawood with bolster |
What's Included
- SEIDO Master Series 6" Boning Knife
- Signature storage / gift box
Care & Use
- Hand-wash and dry immediately after use; not dishwasher safe.
- Use with wooden or soft plastic cutting boards only.
- Hone regularly; sharpen when needed to maintain the 12–15° edge.
- Avoid cutting bone, frozen foods, or prying motions.
FAQ
Is this knife just for meat?
While optimized for meat deboning, the Master Series Boning Knife also excels at trimming fat, filleting fish, and preparing poultry.
How is this different from a fillet knife?
A boning knife is slightly stiffer and stronger, ideal for joints and thicker cuts, while a fillet knife is thinner and more flexible for delicate fish.
Will it stay sharp?
Yes. The +58 HRC hardness and precise 12–15° edge ensure strong edge retention. Proper care and honing will keep it razor sharp for years.
The SEIDO Master Series 6" Boning Knife combines high-carbon stainless steel, a razor-sharp double bevel edge, and an ergonomic pakkawood handle. Perfect for separating meat and fish from bone, this professional boning knife is a must-have for precision prep and clean cuts.