Yaxell Ketu Boning 150mm (5.9″)

The Yaxell Ketu Boning 150mm is made of 3-ply stainless steel with a core of strong SG2 powder steel (63 HRC) and an elegant handle of black pakka wood. This knife is suitable for deboning poultry, separating meat from the bone and skinning and trimming meat. The weight of the handle perfectly complements the weight of the blade, providing a balance that makes handling effortless, comfortable and safe. With its thin blade, this knife cuts both meat and fish with minimal effort. Ideal for both home cooks and professional chefs.

BLADE SHAPE:
A boning knife is, as its name already suggests, used for removing the bones from meat, poultry and fish. The blade’s handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a perfectly balanced knife with a super thin and precise blade. Boning knives are to be used around the bones, but not for cutting through them – the blade is too thin, which can result in a chipped blade.

STEEL:
This knife is made of SG2/R2 powder steel, hardened to around 63 HRC. Powder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for a long time. Due to the high chromium (Cr) content in its steel structure, it is also incredibly easy to maintain. The composition and microstructure of the steel provide extremely fine and smooth sharpness.

LAMINATION:
A high hardness of around 63 HRC means the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.

BLADE FINSIH:
In the final stage of the process, a fine hammer pattern – also called tsuchime finish – is pressed onto the blade, as is the Yaxell smithy’s signature concave kanji.

HANDLE:
The knife is perfectly balanced thanks to its black pakka beech wood handle, which is extremely durable and wear resistant. The handle offers a secure and firm grip that will prevent your hand from slipping towards the blade. The bolster of the blade is stainless and ensures a smooth and comfortable transition between the handle and the blade. One rivet hold the knife securely attached to the handle. 
The lower part of the handle is flat and finished with a steel base, stamped with the traditional coat of arms of the samurai family, from which the Yaxell smithy originates. This part of the knife can also be used for various cooking tasks, such as crushing garlic.

BLACKSMITH:
This exceptional knife combines centuries-old tradition with modern Japanese technology. Yaxell knives are made in the city of Seki, which has been a center of traditional blacksmithing for more than 800 years. The smithy combines high-tech processes and meticulous hand craftsmanship to produce the knives, ensuring superior design, perfect balance and exceptional sharpness.
Since 1932, Yaxell has been a leading world-class manufacturer of premium kitchen knives used by top chefs, professional cooks and home chefs worldwide. Over the years, the forge has won several awards for the best kitchen knife in Germany, Sweden, Denmark, and the USA.