6.5" Boning Knife - Uliassi Series (X03)

Reach for this when the whole fish is on the board and you need to run a clean stroke along the spine, or when you're working through a leg of lamb and the joint won't cooperate with a chef knife. At 6.5 inches, this boning knife sits at the longer end of the category. It has the length to navigate bigger cuts without sawing, and enough blade to slide under a rack of ribs in a single pass.

Built for Bigger Cuts

Most boning knives run 5 to 6 inches, which is fine for chicken thighs and small fish. This one goes to 6.5 inches, which changes what you can do with it. A whole salmon, a bone-in shoulder of lamb, a large flathead on the board for filleting - all manageable without repositioning mid-stroke. The narrow blade still lets you follow bone contours closely; it just does it over a longer run of flesh.

Powder Steel Core, Damascus Cladding

The core is 14Cr14MoVNb powder steel, hardened to 62 HRC. That's hard enough to take a very fine edge and hold it through a whole session of boning work, where the blade is flexing and the edge is constantly in contact with connective tissue. The 73-layer Damascus cladding wraps the core for corrosion resistance and chip protection at the shoulder of the blade. Rosewood handle, wooden sheath included.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62 HRC
• Blade Profile: 6.5-inch boning knife
• Handle: Rosewood
• Use: Filleting large fish, boning lamb shoulder and leg, trimming ribs and rack cuts.
• Series: Uliassi Series (X03)
• Model: X03-TG

Complete Your Set

Pair it with the Uliassi Series 8.5" Chef Knife (X03-8QF) for the breaking-down work once the bone is out, and the 7.5" Nakiri (X03-XC) when you shift from protein prep to the vegetable side of the meal.