6" Boning Knife - AUS-10V Damascus Steel

Key features

• FOR BONING CHICKEN THIGHS, BREAKING DOWN WHOLE BIRDS, AND TIGHT-SPACE TRIMMING: The 6" boning knife is the precision format for in-close protein work — navigating the joint pocket on a chicken thigh, following the rib line on a rack, separating the oyster from a chicken back. AUS-10V at 62+ HRC takes a fine enough edge to work close to the bone without tearing the surrounding meat.
• FOR SILVERSKIN REMOVAL AND CONNECTIVE TISSUE WORK ON TENDER PROTEINS: A fillet of pork tenderloin, a rack of lamb, a beef tenderloin — all have silverskin and connective tissue that a flexible 6" boning knife removes in long clean pulls. The flexible tip bends into the membrane layer; the sharp edge releases it cleanly from the meat surface underneath.
• THE 6" SHOGUN BONING KNIFE — FOR PRECISION PROTEIN WORK IN MATCHING STEEL: Same AUS-10V super steel, same 66-layer Damascus, same G10 handle as the Shogun ELITE chef knife and kiritsuke — applied to the 6" boning format. If you've built a Shogun kit, this is the specialist blade that fills the in-close protein-work gap with matching spec and aesthetic.
• WHY AUS-10V AT 62+ HRC MATTERS FOR A BONING KNIFE: A harder, finer-edged boning knife at 62+ HRC works closer to the bone with less force — less force means more control and less meat loss. It stays sharp longer through a full boning session than softer stainless alternatives. The flexible geometry lets the blade bend without the hardness causing chipping — the right balance for this task.
• CUSTOMER SUPPORT, PERFECTFIT SHEATH, MAGNETIC GIFT BOX: The highest-converting boning knife in the Dalstrong line — ships gift-ready in Shogun ELITE packaging, backed by the customer support. Pair with the 8" Shogun boning knife (B07T57PS7X) for full boning coverage across large and small proteins.

Free shipping included. 30-day hassle-free returns.