Dalstrong 6" Boning Knife - AUS-10V Damascus Steel

Dalstrong 6" Boning Knife - AUS-10V Damascus Steel

• FOR BONING CHICKEN THIGHS, BREAKING DOWN WHOLE BIRDS, AND TIGHT-SPACE TRIMMING: The 6" boning knife is the precision format for in-close protein work — navigating the joint pocket on a chicken thigh, following the rib line on a rack, separating the oyster from a chicken back. AUS-10V at 62+ HRC takes a fine enough edge to work close to the bone without tearing the surrounding meat.
• FOR SILVERSKIN REMOVAL AND CONNECTIVE TISSUE WORK ON TENDER PROTEINS: A fillet of pork tenderloin, a rack of lamb, a beef tenderloin — all have silverskin and connective tissue that a flexible 6" boning knife removes in long clean pulls. The flexible tip bends into the membrane layer; the sharp edge releases it cleanly from the meat surface underneath.
• THE 6" SHOGUN BONING KNIFE — FOR PRECISION PROTEIN WORK IN MATCHING STEEL: Same AUS-10V super steel, same 66-layer Damascus, same G10 handle as the Shogun ELITE chef knife and kiritsuke — applied to the 6" boning format. If you've built a Shogun kit, this is the specialist blade that fills the in-close protein-work gap with matching spec and aesthetic.
• WHY AUS-10V AT 62+ HRC MATTERS FOR A BONING KNIFE: A harder, finer-edged boning knife at 62+ HRC works closer to the bone with less force — less force means more control and less meat loss. It stays sharp longer through a full boning session than softer stainless alternatives. The flexible geometry lets the blade bend without the hardness causing chipping — the right balance for this task.
• CUSTOMER SUPPORT, PERFECTFIT SHEATH, MAGNETIC GIFT BOX: The highest-converting boning knife in the Dalstrong line — ships gift-ready in Shogun ELITE packaging, backed by the customer support. Pair with the 8" Shogun boning knife (B07T57PS7X) for full boning coverage across large and small proteins.