Tidal Blue – 6" Boning Knife

The difference between a good cook and a great one often comes down 
to waste — and the right boning knife eliminates it.

This Damascus Boning Knife is built for the precise, close-in 
work that larger knives can't do. The slim, semi-flexible blade 
hugs the contours of bones, joints, and cartilage, letting you 
remove meat cleanly and efficiently with minimal waste. Whether 
you're breaking down a whole chicken, trimming a rack of ribs
removing silverskin from a tenderloin, or working through a 
leg of lamb, this knife gives you the control to do it right.

At its core is high-carbon steel — the same steel trusted 
in professional kitchens worldwide — wrapped in hand-folded 
Damascus layers that deliver both striking aesthetics and 
exceptional edge retention. The blade stays sharp through 
demanding butchery work and holds up to repeated use without 
losing performance.

The blue burl resin handle is as functional as it is beautiful. 
ergonomically shaped, and
for the precise control that close boning work demands. 
The comfortable grip stays secure even when working with 
wet or greasy hands — exactly the conditions boning work 
creates.

Specs:
- Construction: High-carbon steel core, Damascus layers
- Blade flex: Semi-flexible
- Edge angle: 15° double bevel
- Hardness: 60± HRC
- Handle: Blue burl resin

Best for:
- Deboning chicken, duck, and poultry
- Trimming beef, pork, and lamb
- Removing silverskin and fat
- Working around joints and cartilage
- Filleting larger fish

Care Instructions:
Hand wash only with warm soapy water immediately after use — 
never put this knife in the dishwasher. The semi-flexible 
blade is particularly vulnerable to warping from the heat 
cycles inside a dishwasher, and the harsh detergents will 
degrade the Damascus edge over time.

After working with raw meat or poultry, wash promptly — 
proteins and fats left on the blade can affect the steel 
if allowed to sit. Rinse thoroughly and dry the entire 
blade immediately with a soft cloth, paying attention 
to the spine and bolster.

Store this knife flat in a knife block, on a magnetic 
strip, or in a blade sheath to protect the thin
flexible blade from being bent or damaged in a drawer.

Sharpen with a fine whetstone when the edge dulls — 
the semi-flexible blade responds best to whetstone 
sharpening rather than a pull-through sharpener. 
Hone lightly with a smooth honing rod to maintain 
the edge between sharpenings.

With proper care, this knife will perform at the 
highest level for years.

Free shipping on every US order.