A flexible boning knife built for working close to bone and through joints. The narrow, tapered blade tracks the contours of meat and poultry, lifting fillets and breaking down cuts with control. Three-layer 10Cr15CoMoV composite steel takes a fine 15-degree edge, and the olive wood handle keeps a secure grip through wet, repetitive work.
15° Per Side
Fine, controlled edge
60 HRC
3-Layer Composite Steel
Hidden Tang
Olive Wood Handle
Reach for this when you're breaking down a whole chicken or trimming a fish fillet. A chef knife is too wide to navigate around a joint and too stiff to follow the contour of a rib cage. The 5.5-inch boning knife's narrow, flexible-feeling blade gets into the tight spaces -- around the thigh socket, along the spine of a fish, down the silver membrane of a rack of lamb -- without tearing the meat you're trying to keep intact.
The blade geometry is the whole point of a boning knife. The tip is sharp enough to pierce directly into a joint without needing to hack at it, and the narrow profile lets you angle and rotate the blade while you're cutting rather than committing to a single straight line. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge stays sharp through a whole bird or a side of salmon without going dull on the connective tissue and membrane that blunts softer steels fast.
Boning work happens with wet hands on wet meat. Natural olive wood is dense and close-grained, which means it doesn't get slippery the way varnished handles can when the grip gets damp. The full-tang construction keeps the knife from feeling front-heavy when you're working at an angle, and the riveted build stays tight with the regular hand-washing that butchery work demands.
Pair it with the Pin Series 8" Chef Knife for the board work once the protein is broken down, and the 8" Carving Knife when it's time to slice a whole roast at the table.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)
PIN SERIES
The Pin Series boning knife is the tool you reach for when a cut needs to come off the bone clean. A slim, flexible blade in three-layer 10Cr15CoMoV composite steel, paired with a warm olive wood handle. It sits in the Pin range as a dedicated butchery knife: not a do-everything chef's knife, but a specialist that earns its place breaking down poultry, trimming silverskin, and working joints.
In stock. Ships from Australia. Hand-wash only.
WHY A BONING KNIFE
The narrow blade flexes to follow bone and cartilage, so you waste less meat and keep more yield. The fine point gets into joints and under skin, and the 15-degree-per-side edge parts connective tissue cleanly instead of tearing it. Less force, more accuracy, around the parts of a cut where a wide chef's knife simply can't reach.
THE STEEL
The blade is three-layer 10Cr15CoMoV composite steel: a hardened core clad on both sides for support. Vacuum heat treatment brings it to 60±2 HRC, hard enough to hold a fine edge through repeated trimming, forgiving enough to stand up to bone contact. The edge is ground to 15 degrees per side (factory 12 to 15 degrees), so it stays sharp longer between honings.
Specification
Hand-wash only — not dishwasher safe.
IN THE HAND
The handle is solid olive wood over a hidden tang, contoured to sit naturally in a pinch grip. It stays secure through wet, repetitive butchery work where control matters most. Olive wood is dense and warm in the hand; give it an occasional wipe of food-safe oil to keep the grain sealed. Hand wash only, never the dishwasher.
The difference
Pin Series Boning Knife
A generic boning knife
In the box
Arrives ready to gift.
Pin Series
PIN SERIES
Add to cart — $99.95FAQs
It is a flexible boning blade, narrow and tapered so it can bend to follow bone, cartilage and joints. That flex is what lets you trim close and lift cleaner fillets with less waste.
Three-layer 10Cr15CoMoV composite steel: a hardened core clad on both sides. It is vacuum heat treated to 60±2 HRC, which holds a fine edge through repeated trimming work.
It is ground to 15 degrees per side (factory 12 to 15 degrees per side), a fine edge that parts connective tissue cleanly rather than tearing it.
Solid olive wood over a hidden tang. It is dense, warm in the hand and holds a secure grip through wet work. Wipe it with food-safe oil now and then to keep the grain sealed.
No. Hand wash and dry it, and the olive wood needs occasional oiling. The dishwasher will dull the edge and dry out the handle.
Breaking down poultry and meat, trimming fat and silverskin, and working around bone and joints. It is a specialist butchery knife, not a general chef's knife.
Yes, a lifetime warranty against manufacturing defects through xinzuo.com.au.
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