Sabaki Boning Knife
Built for Clean Cuts
The Sabaki boning knife is built for clean, controlled cuts, whether you're trimming fat, deboning poultry, or filleting fish. Its extremely sharp cutting edge and 5.2-inch narrow blade give you the control needed to slice cleanly along bones and joints without tearing meat.
Lightweight yet incredibly strong, this knife moves like an extension of your hand, making every cut faster, cleaner, and more precise.
Materials
Italian Olive Wood
Italian Olive Wood is an ideal choice for knife handles, providing exceptional durability and moisture resistance due to its dense structure and natural oils. The intricate grain and rich golden hues give each handle a unique look, and its solid feel ensures a well-balanced grip. Over time, the wood develops even more character, making it both a practical and luxurious addition.
AUS-10V Steel
Crafted from AUS-10V steel by Aichi Steel in Tokai, Japan, this blade features 1.05% carbon content for exceptional strength and durability. Its superior edge retention ensures a razor-sharp blade that lasts, making it ideal for precision work.
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Design
A Blade Made to Cut Close
At 2mm thick, the thin, narrow blade reduces drag, so you can slice cleanly without wasted effort.
Sharp, Pointed Tip for Precision
The 44° angled tip makes it easy to pierce tendons, cartilage, and tight joints without excessive force.
Comfortable, Secure Grip
The sloped bolster naturally guides your fingers into a comfortable, stable hold, helping reduce hand fatigue during longer prep sessions.
15° Dual Bevel
Hand sharpened to a precise 15° on each side, resulting in a razor-sharp edge that offers versatility for both right- and left-handed users.
Full Tang
A full tang runs the entire length of the knife, providing intentional weight and balance. This design keeps the knife lightweight yet strong, allowing you to trim fat, debone poultry, and fillet fish with ease while maintaining the agility needed for intricate knife work.
Ergonomic Hexagonal Handle
Our modern take on the traditional octagonal handle, ours is hexagonal to be more ergonomic with edges for slip free handling.
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Dimensions
Total Length: 9.7 inches
Blade Length: 5.2 inches
Handle Length: 4.5 inches
Wide point of blade: 1 inch
Blade Thickness: 2 mm
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True Price Comparison
| The Essential | Williams-Sonoma |
| Price $84 | Price $350 |
|
Material High-carbon Japanese stainless steel |
Material High-carbon Japanese stainless steel |
| Process Hand forged and folded | Process Hand forged and folded |
|
Design Sabaki blade, full-tang |
Design Sabaki blade, full-tang |
Built for Clean Cuts
The Sabaki boning knife is built for clean, controlled cuts, whether you're trimming fat, deboning poultry, or filleting fish. Its extremely sharp cutting edge and 5.2-inch narrow blade give you the control needed to slice cleanly along bones and joints without tearing meat.
Lightweight yet incredibly strong, this knife moves like an extension of your hand, making every cut faster, cleaner, and more precise.
Materials
Italian Olive Wood
Italian Olive Wood is an ideal choice for knife handles, providing exceptional durability and moisture resistance due to its dense structure and natural oils. The intricate grain and rich golden hues give each handle a unique look, and its solid feel ensures a well-balanced grip. Over time, the wood develops even more character, making it both a practical and luxurious addition.
AUS-10V Steel
Crafted from AUS-10V steel by Aichi Steel in Tokai, Japan, this blade features 1.05% carbon content for exceptional strength and durability. Its superior edge retention ensures a razor-sharp blade that lasts, making it ideal for precision work.
Â
Design
A Blade Made to Cut Close
At 2mm thick, the thin, narrow blade reduces drag, so you can slice cleanly without wasted effort.
Sharp, Pointed Tip for Precision
The 44° angled tip makes it easy to pierce tendons, cartilage, and tight joints without excessive force.
Comfortable, Secure Grip
The sloped bolster naturally guides your fingers into a comfortable, stable hold, helping reduce hand fatigue during longer prep sessions.
15° Dual Bevel
Hand sharpened to a precise 15° on each side, resulting in a razor-sharp edge that offers versatility for both right- and left-handed users.
Full Tang
A full tang runs the entire length of the knife, providing intentional weight and balance. This design keeps the knife lightweight yet strong, allowing you to trim fat, debone poultry, and fillet fish with ease while maintaining the agility needed for intricate knife work.
Ergonomic Hexagonal Handle
Our modern take on the traditional octagonal handle, ours is hexagonal to be more ergonomic with edges for slip free handling.
Â
Dimensions
Total Length: 9.7 inches
Blade Length: 5.2 inches
Handle Length: 4.5 inches
Wide point of blade: 1 inch
Blade Thickness: 2 mm
Â
True Price Comparison
| The Essential | Williams-Sonoma |
| Price $84 | Price $350 |
|
Material High-carbon Japanese stainless steel |
Material High-carbon Japanese stainless steel |
| Process Hand forged and folded | Process Hand forged and folded |
|
Design Sabaki blade, full-tang |
Design Sabaki blade, full-tang |
Original: $97.00
-65%$97.00
$33.95Description
Built for Clean Cuts
The Sabaki boning knife is built for clean, controlled cuts, whether you're trimming fat, deboning poultry, or filleting fish. Its extremely sharp cutting edge and 5.2-inch narrow blade give you the control needed to slice cleanly along bones and joints without tearing meat.
Lightweight yet incredibly strong, this knife moves like an extension of your hand, making every cut faster, cleaner, and more precise.
Materials
Italian Olive Wood
Italian Olive Wood is an ideal choice for knife handles, providing exceptional durability and moisture resistance due to its dense structure and natural oils. The intricate grain and rich golden hues give each handle a unique look, and its solid feel ensures a well-balanced grip. Over time, the wood develops even more character, making it both a practical and luxurious addition.
AUS-10V Steel
Crafted from AUS-10V steel by Aichi Steel in Tokai, Japan, this blade features 1.05% carbon content for exceptional strength and durability. Its superior edge retention ensures a razor-sharp blade that lasts, making it ideal for precision work.
Â
Design
A Blade Made to Cut Close
At 2mm thick, the thin, narrow blade reduces drag, so you can slice cleanly without wasted effort.
Sharp, Pointed Tip for Precision
The 44° angled tip makes it easy to pierce tendons, cartilage, and tight joints without excessive force.
Comfortable, Secure Grip
The sloped bolster naturally guides your fingers into a comfortable, stable hold, helping reduce hand fatigue during longer prep sessions.
15° Dual Bevel
Hand sharpened to a precise 15° on each side, resulting in a razor-sharp edge that offers versatility for both right- and left-handed users.
Full Tang
A full tang runs the entire length of the knife, providing intentional weight and balance. This design keeps the knife lightweight yet strong, allowing you to trim fat, debone poultry, and fillet fish with ease while maintaining the agility needed for intricate knife work.
Ergonomic Hexagonal Handle
Our modern take on the traditional octagonal handle, ours is hexagonal to be more ergonomic with edges for slip free handling.
Â
Dimensions
Total Length: 9.7 inches
Blade Length: 5.2 inches
Handle Length: 4.5 inches
Wide point of blade: 1 inch
Blade Thickness: 2 mm
Â
True Price Comparison
| The Essential | Williams-Sonoma |
| Price $84 | Price $350 |
|
Material High-carbon Japanese stainless steel |
Material High-carbon Japanese stainless steel |
| Process Hand forged and folded | Process Hand forged and folded |
|
Design Sabaki blade, full-tang |
Design Sabaki blade, full-tang |
