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5-Piece Knife Set - Supreme Series (X02)

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6" Boning Knife - Supreme Series (X02)

★ ★ ★ ★ ★ 4.74 Stars (86 reviews)

A 6" boning knife built for working around bone and joint. The blade is solid German 1.4116 stainless, ground thin at a 2.2mm spine so it flexes through gristle and follows the contour of the carcass. A narrow point gets into the gap; an S-curve at the heel keeps your guiding hand clear. Full-tang, vacuum heat-treated, finished with a red wood handle.

$55.95

or 4 interest-free payments of $13.99 with

30-day returns

Regular Post $14.95 - 2-5 business days

Lifetime warranty

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6" Boning Blade

Thin, Flexible Profile

15° Per Side

Precision Ground Edge

German 1.4116

Full Tang Stainless

Effortlessly debone poultry, fish, and meat with the Supreme Series 6-inch Boning Knife. This knife is engineered for precision, allowing you to navigate joints and bones with ease, minimizing waste and maximizing yield. Its thin, flexible blade ensures clean, effortless cuts every time.

Precision Deboning

The 6-inch boning knife is designed for intricate work. Its flexible blade allows you to follow the contours of bones, separating meat with minimal effort. Whether you're preparing a whole chicken, filleting fish, or trimming a roast, this knife provides the control and accuracy you need.

German 1.4116 Steel

Crafted from high-quality German 1.4116 stainless steel, this blade offers exceptional sharpness, durability, and corrosion resistance. The blade is vacuum heat-treated to 56-58 HRC, ensuring long-lasting performance and easy maintenance.

Ergonomic Red Wood Handle

The hand-polished red wood handle provides a comfortable and secure grip, even when wet. Its ergonomic design reduces hand fatigue, allowing you to work for extended periods without discomfort.

Specifications

Blade Length: 6 inches
Blade Material: German 1.4116 Stainless Steel
Handle Material: Red Wood
HRC: 56-58
Construction: Full Tang

Complete Your Set

Pair the 6" Boning Knife with other knives from the Supreme Series for a complete and versatile kitchen set.

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.)

Type: Boning knife
Blade length: 6.0"
Blade steel: German 1.4116 (X50CrMoV15) stainless, solid monosteel
Hardness: 56–58 HRC
Edge angle: 15±1° per side
Spine thickness: 2.2mm
Construction: Full tang
Heat treatment: Vacuum heat-treated
Handle: Red wood
Blade design: Thin, flexible boning profile with S-curve heel
Weight: 156g (knife)
Care: Hand wash only — not dishwasher safe
Origin: Yangjiang, China
Warranty: Lifetime

Supreme Series · X02

Built to Work the Bone

The Supreme Series is the everyday stainless workhorse in the Xinzuo range. This 6" boning knife is the specialist of the set: a thin, flexible blade that tracks the bone, lifts the meat off cleanly, and separates joints without fighting you. German 1.4116 steel takes a keen edge and shrugs off the moisture and acids of raw meat. Vacuum heat-treated and full-tang for control you can feel through every cut.

See it in action

Built to Work the Bone

Add to cart — $55.95

In stock. Ships from Australia. Hand-wash only.

Why This Blade

Flex Where It Counts, Control Where It Matters

A boning knife earns its keep on the awkward cuts — under the rib, around the joint, along the bone. This blade is ground thin at a 2.2mm spine so it gives and follows the contour instead of crashing through it. The narrow tip slips into tight gaps to release tendon and silverskin, while the full tang and balanced red wood handle keep the whole knife under your control as you work.

2.2mm spine
15° per side edge
Full tang
S-curve safety heel

The Steel

German 1.4116, 56–58 HRC

Solid German 1.4116 (X50CrMoV15) stainless — a single, monosteel blade, not Damascus and not clad. It is hardened to 56–58 HRC and vacuum heat-treated, the balance built for a working boning knife: hard enough to hold a clean 15° edge through raw meat and connective tissue, ductile enough to flex around bone without chipping. The chromium content stands up to the moisture and acids of butchery. Hand wash only.

Specification

The details.

TypeBoning Knife

Blade length152mm

Spine2.2mm

Weight156g

SteelGerman 1.4116 (X50CrMoV15)

Hardness56-58 HRC

Edge angle15±1° per side

ConstructionFull Tang

HandleRed Wood

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

In the Hand

Red Wood, Full Tang

The red wood handle is set on a full tang that runs the length of the knife, putting weight in your palm and keeping the blade steady through repeated cuts. The S-curve at the blade heel gives a defined finger guard, so your guiding hand stays clear when you are pushing the tip into a joint. At 156g the knife is light and quick — boning is about feel, not force.

The difference

Why this knife

Xinzuo X02 Boning Knife

Thin 2.2mm blade that flexes around bone
Solid German 1.4116 stainless, 56–58 HRC
15° per side edge slips into tight joints
Full tang + S-curve safety heel
Lifetime warranty

A generic stiff utility knife

Rigid blade fights the contour of the bone
Unknown stamped steel, soft edge
Wide tip can't reach into the joint
Partial tang, no defined finger guard
No meaningful guarantee

In the box

Everything it comes with.

1x 6" Boning Knife (X02 Supreme Series)
Xinzuo gift box
Lifetime warranty

Arrives ready to gift.

Supreme Series

Ready when you are.

Supreme Series · X02

Add to cart — $55.95

30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty

FAQs

Is this blade Damascus?

No. It's a solid, single-piece German 1.4116 stainless blade — monosteel, not Damascus and not san-mai clad. The Supreme Series is Xinzuo's stainless workhorse line.

How flexible is the blade?

It's a thin boning blade ground to a 2.2mm spine, so it has real give for following the contour of bone and joints. It's flexible by design, not stiff like a chef's knife.

What's the edge angle?

15±1° per side, precision ground. Keen enough to slice cleanly through meat and connective tissue while staying durable for boning work.

How hard is the steel?

56–58 HRC. That's the right balance for a boning knife — hard enough to hold a clean edge, ductile enough to flex around bone without chipping.

Can I put it in the dishwasher?

No. Hand wash only, then dry it. Dishwasher heat, moisture and detergent will damage the edge and the red wood handle.

What's it best used for?

Deboning poultry and meat, breaking down joints, trimming roasts and removing silverskin. The narrow tip and flexible blade get into spots a wider knife can't.

Is there a warranty?

Yes — a lifetime warranty against manufacturing defects.