Tamahagane Forge has two different Boning knives in its SAN collection. This is a flexible Boning, and there is a hard (non-flexible) model that you can also buy from us.

If we don't look at the markings on the blade, both knives look almost identical. However, the Flexible Boning is significantly thinner than the standard Boning hard boning knife, giving it much more flexibility. This difference gives these knives completely different functionality.

The Flex Boning knife is not so much a boning knife as it is a filleting knife, similar in use to a deba knife. When filleting, the goal is to reach the spine and lower the blade against the bone itself. Although filleting knives, such as fat ones, have a special angle to their geometry to achieve this, a flexible knife can be bent into that position to achieve the same angle and function.

This series of Tamahagane knives is made of VG5 stainless steel. Similar to its "cousin" VG10, VG5 retains its sharpness very well, but is more durable and easier to sharpen compared to other Japanese stainless steels. This makes it a perfect gift for people who may not be so careful with knives or for use in professional kitchens where one good knife is shared by several skilled and clumsy colleagues.

The handle, made of layered micarta material in a light brown shade, is not only visually appealing, but also extremely durable. The specially designed shape of the handle combines Eastern and Western traditions and is extremely comfortable as if the knife magically adapts to the hand of each user.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".