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Yaxell Ran Knife Boning from Damascus Steel 15cm
Knives

Yaxell Ran Knife Boning from Damascus Steel 15cm Code: 36036

Key features:

  • Boning Knife
  • Material: Damascus Steel
  • Blade Length: 15 cm
  • Overall Length: 27 cm
  • Weight: 105 gr
See full description

  • Item

    Boning

    The boning knife features a thin, narrow, and often slightly curved blade, designed for the precise removal of bones from meat, poultry, and fish. It offers flexibility and control for challenging cuts.

  • Blade Material

    Damascus Steel

    The Damascus Steel is composed of a central core of hard steel alloy with VG10 carbon on which steel sheets are folded, creating a hard, extremely sharp blade that is also flexible and highly resistant to oxidation and wear, with a long-lasting edge.
  • Blade Length 15 cm
  • See all

Blade length

  1. 15 cm

    from 149,00 €

  2. 16 cm

    from 159,00 €

149 00 €
Delivery Wed, 08 Jul - Fri, 10 Jul
4,00 € to a Skroutz Point or 5,00 € to an address
Do you want it with Free shipping?
Sent from Greece
From Cookbookstore
Greece
20+ pieces
See Cutlery on the page of Cookbookstore
What if I want to return it?

You can return it for free within 14 days. We will come to your place, return it for free, and you will get your money back.

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Product report

Description

Description

Knife Sharpening

The boning knife is an extremely versatile knife that will impress you with its ability, both during cutting and filleting of your food. Thanks to its thin, long and rigid blade, it is ideal for filleting and cleaning meat or fish, removing bones.

Blade Material

The blade is made of Damascus steel, which began to be used during the Middle Ages in Japan and has remained legendary for its very durable and sharp blades.

It consists of a central core of hard VG10 carbon steel alloy onto which steel layers are folded, creating a hard, extremely sharp blade up to 15° and highly resistant to oxidation and wear.

The hardness level of the blade is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Handle

The handle is made of a mixture of materials, consisting of resin and natural fibers, which is very durable and odorless.

The finish of the handle is made of stainless steel to provide more stability.

Two stainless steel rivets hold the handle tightly.

Cutting Surface

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix possible damage to the blade's edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
See full description

Specifications

Specifications

Product Number
36036
Type
Boning

Type

Boning
The boning knife features a thin, narrow, and often slightly curved blade, designed for the precise removal of bones from meat, poultry, and fish. It offers flexibility and control for challenging cuts.
Material
Damascus Steel

Material

Damascus Steel
The Damascus Steel is composed of a central core of hard steel alloy with VG10 carbon on which steel sheets are folded, creating a hard, extremely sharp blade that is also flexible and highly resistant to oxidation and wear, with a long-lasting edge.
Japanese
No

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
15 cm
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

See all specifications
Questions

Questions

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1 user has this product and can help you

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Description & Specifications

Knife Sharpening

The boning knife is an extremely versatile knife that will impress you with its ability, both during cutting and filleting of your food. Thanks to its thin, long and rigid blade, it is ideal for filleting and cleaning meat or fish, removing bones.

Blade Material

The blade is made of Damascus steel, which began to be used during the Middle Ages in Japan and has remained legendary for its very durable and sharp blades.

It consists of a central core of hard VG10 carbon steel alloy onto which steel layers are folded, creating a hard, extremely sharp blade up to 15° and highly resistant to oxidation and wear.

The hardness level of the blade is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Handle

The handle is made of a mixture of materials, consisting of resin and natural fibers, which is very durable and odorless.

The finish of the handle is made of stainless steel to provide more stability.

Two stainless steel rivets hold the handle tightly.

Cutting Surface

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix possible damage to the blade's edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
36036
Type
Boning

Type

Boning
The boning knife features a thin, narrow, and often slightly curved blade, designed for the precise removal of bones from meat, poultry, and fish. It offers flexibility and control for challenging cuts.
Material
Damascus Steel

Material

Damascus Steel
The Damascus Steel is composed of a central core of hard steel alloy with VG10 carbon on which steel sheets are folded, creating a hard, extremely sharp blade that is also flexible and highly resistant to oxidation and wear, with a long-lasting edge.
Japanese
No

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
15 cm
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

149,00 €
4,00 € to a Skroutz Point