A Japanese style boning knife used chiefly for poultry. While maintaining a traditionally stiff and triangular shape, our knife has a wider and taller profile for knuckle clearance from tip to heel of the blade. This blade's initial beveling is 90/10, for the purpose of trimming protein away from the bone with more accuracy, and the drop point is excellent for going through joints.
Town Cutler knives are handmade in our San Francisco location. Each knife is ground to perfection and hand finished. The AEB-L steel has been heat treated to 62 Rockwell and cryogenically frozen to ensure a fine edge that holds it's sharpness.
* Our standard honesuki knives are meant for right handed use, but we custom make ones for left-handed users.
AEB-L Stainless Steel w/ Brushed Finish
Borneo Rosewood w/ Nickel Silver Bolster