Damascus Steel Boning Knife – 67-Layer Full Tang Fillet Knife
Damascus Steel Boning Knife – 67-Layer Full Tang Fillet Knife
Damascus Steel Boning & Fillet Knife – 67-Layer Full Tang Handle
Elevate your kitchen prep with this professional-grade Damascus Steel Boning & Fillet Knife. Crafted from genuine 67-layer Damascus steel with a hardness of 60±2 HRC, this knife delivers razor-sharp, long-lasting edge retention whether you're breaking down whole fish, trimming cuts of meat, or precision-filleting poultry. The beautifully patterned Damascus blade is as stunning as it is functional — a true chef's tool and conversation piece.
Key Features
- 67-Layer Real Damascus Steel Blade – Exceptional sharpness with a blade angle of ≤60°, perfect for clean, precise cuts every time.
- Full Tang Construction – The blade extends through the entire handle for superior balance, control, and durability during heavy-duty use.
- Ergonomic Color Wood Handle with Rivet Fixing – Shaped for a secure, comfortable grip even during extended kitchen sessions, reducing hand fatigue.
- Versatile Kitchen Knife – Ideal for boning, filleting fish, trimming meat, slicing vegetables, and general chef duties.
- Compact & Balanced Dimensions – Overall length of 250 mm, 140 mm blade, and only ~100g net weight for effortless maneuverability.
- Eco-Friendly & No High-Concern Chemicals – Made with no harmful substances for peace of mind in every kitchen.
Product Specifications
| Overall Length | 250 mm |
| Blade Length | 140 mm |
| Handle Length | 110 mm |
| Blade Thickness | 2.0 mm |
| Blade Width | 30 mm |
| Blade Material | 67-Layer Damascus Steel |
| Blade Hardness | 60±2 HRC |
| Handle Material | Color Wood + Rivet Fixing |
| Net Weight | ~100g |
| Country of Origin | Made in Mainland China |
What's in the Box
- 1× Damascus Steel Boning & Fillet Knife
Perfect Pairing for Your Kitchen
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Learn more: Nutrition.gov on cooking and food safety
Frequently Asked Questions
Q: What is Damascus steel and why does it make a better knife?
A: Damascus steel is formed by folding and forge-welding multiple layers of steel together — in this case, 67 layers — creating a blade with an iconic wavy pattern. This multi-layer construction results in a harder, sharper edge (60±2 HRC) that maintains its keenness longer than standard single-steel blades, while also offering improved flexibility for boning and filleting tasks.
Q: Is this knife suitable for filleting fish as well as boning meat?
A: Absolutely. The narrow 140 mm blade and slim 2.0 mm thickness are designed for both precision filleting of fish and efficient boning of poultry and meat. The blade's flexibility and sharpness allow you to work closely along bones and skin for clean, waste-free cuts.
Q: How should I care for and maintain this Damascus steel knife?
A: To preserve the blade's sharpness and distinctive pattern, hand wash with warm soapy water and dry immediately after use — avoid soaking or dishwasher cleaning, as prolonged moisture exposure can affect the steel. Hone the edge regularly with a ceramic or leather strop, and store in a knife block or with a blade guard to protect the edge.