Skip to product information
NEW
6.5" Boning Knife - Uliassi Series (X03)
The X03 series — Xinzuo's collaboration with three-Michelin-star chef Mauro Uliassi. 73-layer Damascus over a 14Cr14MoVNb powder-steel core, hardened to 62 HRC. Includes a matching wooden sheath.
$249.95
or 4 interest-free payments of $62.49 with
30-day returns
Free shipping over $100
Lifetime warranty
FAST SHIPPING
Only 5 left
15° Per Side
Razor Sharp
62±2 HRC
Powder Steel Core
73 Layers
Forged Damascus
DESCRIPTION
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.
READY TO GIFT
Arrives in a premium gift box engraved Xinzuo for Mauro Uliassi, with a matching wooden sheath. Ready to give — or to keep.
THE NERDY BITS
Blade: 73-layer Damascus, 14Cr14MoVNb powder-steel core
Hardness: 62±2 HRC
Edge: 15° per side, double bevel
Blade length: ~6.5"
Heat treatment: Vacuum + deep-freeze cryo
Handle: Rosewood with brass mosaic pin
Made: By hand in Yangjiang, China
Includes: Matching wooden sheath
The X03 Series — Xinzuo × Mauro Uliassi
Designed for a three-Michelin-star kitchen
A collaboration with Mauro Uliassi — the Italian chef whose restaurant held three Michelin stars from 2019 to 2025 — co-designed with Steve Cheng. The wavy Damascus is forged, not laser-etched. Made by hand in Yangjiang, China — the city of knives, with roughly 1,400 years of blade-making heritage.
Add to cart — $249.95
In stock. Ships from Australia. Hand-wash only.
Around the bone
Separate meat from bone, cleanly.
A narrow, pointed 6.5-inch blade gets in close — boning chicken, jointing, trimming silverskin and breaking down cuts. The fine 15° edge follows the bone with control and leaves more meat on the plate.
- 6.5 in blade
- 15° per side
- 62±2 HRC
73-layer Damascus
73 layers. One edge that lasts.
A 14Cr14MoVNb powder-steel core — the Chinese equivalent of SG2/R2 — hardened to 62±2 HRC with vacuum heat treatment and a deep-freeze cryo cycle, then folded into 73 layers of Damascus. A true double bevel, forged, not laser-etched.
Specification
The numbers.
TypeBoning
Blade length~6.5"
Edge15°/side double bevel
Core steel14Cr14MoVNb powder
Construction73-layer Damascus
Hardness62±2 HRC
HandleRosewood · brass mosaic pin
TangHidden
Hand-wash only — not dishwasher safe.
Rosewood · Brass
Built for real prep.
A rosewood handle with a brass mosaic pin, on a hidden-tang Damascus blade — balanced for control through a long prep session.
The difference
Why this knife.
Boning knife
- Narrow blade works close to the bone
- Pointed tip for piercing and jointing
- Fine edge trims silverskin cleanly
A chef's knife on meat
- Too wide to follow the bone
- Wastes meat on the carcass
- No tip control for jointing
In the box
Everything it comes with.
- The X03 Boning Knife, 6.5"
- A matching wooden saya (sheath)
- Premium gift box engraved Xinzuo for Mauro Uliassi, with the Italian flag
Arrives ready to give. Optional engraving available above.
X03 Boning Knife · 6.5"
Ready when you are.
73-layer Damascus · 62±2 HRC · 15° edge · matching saya · gift box.
Add to cart — $249.95- 30-day returns
- Free shipping over $100
- Lifetime warranty
Care & questions
How do I clean and care for it?
Hand-wash with warm soapy water and dry it straight away. Not dishwasher safe. Store it in the included wooden saya or on a magnetic strip to protect the edge.
Will the edge chip?
The 14Cr14MoVNb powder-steel core at 62±2 HRC holds a fine edge. Like any hard Japanese-style blade, keep it to food — avoid bone, frozen food and twisting.
Is it made in Japan?
No. It's hand-made in Yangjiang, China — the traditional Chinese city of knives — using a 14Cr14MoVNb powder steel equivalent to SG2/R2, as part of the Xinzuo × Mauro Uliassi collaboration.
What is a boning knife for?
Separating meat from bone — boning poultry, jointing, trimming silverskin and breaking down cuts. The narrow, pointed blade works close to the bone with minimal waste.
Does it include a sheath?
Yes — a matching wooden saya is included in the gift box.
Can I have it engraved?
Yes — choose the engraving option in the buy box above before adding to cart.
From the journal
Guides to help you get the most from your knife
