Kasumi Boning Knife 16cm

Japanese precision for detailed butchery and trimming. This 16cm Kasumi boning knife brings the exceptional sharpness of Japanese steel to the intricate work of navigating around bones, removing sinew, and separating meat with accuracy.

The razor-sharp edge cuts cleanly with minimal pressure, reducing effort and waste. Whether you're breaking down poultry, trimming cuts, or working through detailed portioning, the blade gives you the control and precision you need alongside superior edge retention that lasts.

Key features:

• 16cm blade for precise boning and trimming
• Japanese VG-10 stainless steel core - exceptionally sharp and durable
• Superior edge retention for consistent performance
• Premium craftsmanship from Kasumi

Perfect for butchery prep, meat stations, and chefs who value the sharpness and quality of Japanese steel in their precision tools.