Designed for controlled boning and trimming, the Sea Creature Series 18cm Boning & Trimming Knife gives you a rigid, precise blade for working around joints, removing excess fat and trimming meat with confidence.
The blade features a 45-layer Damascus construction with an AUS-10 core, hardened to 60±2 HRC for a fine cutting edge and reliable edge retention. Unlike a flexible fillet knife, this model has a firm, non-flexible blade designed for accurate trimming and deboning work.
Key Features
- Made for boning and trimming: The narrow 7-inch blade gives you control when trimming meat, removing fat and working around joints.
- 45-layer AUS-10 Damascus blade: An AUS-10 core is paired with layered Damascus construction for cutting performance and a distinctive patterned finish.
- Rigid, non-flexible blade: Built for controlled trimming rather than flexible filleting work.
- 60±2 HRC hardness: Provides a practical balance of sharpness, edge retention and everyday kitchen performance.
- Full tang resin handle: The rounded rectangular handle and bolster support a secure, comfortable grip during detailed prep.
Technical Specifications
- Blade type: Boning & trimming knife
- Blade length: 17.5 cm / 7 inches
- Steel: 45-layer Damascus with AUS-10 core
- Hardness: 60±2 HRC
- Blade thickness: 2 mm at bolster, 0.7 mm at tip
- Overall length: 28.5 cm / 11.25 inches
- Net weight: 254 g
- Handle: Resin, full tang
- Handle dimensions: 20 mm thick × 25 mm high
- End cap: Chrome-look finish
- Packaging: Black gift box
- Warranty: Limited lifetime warranty against defects in materials and workmanship
What Is This Knife Best For?
This knife is best suited to trimming meat, removing excess fat, working around joints and controlled deboning. Its rigid blade gives you more stability than a flexible fillet knife when making precise cuts through meat preparation tasks.
Please note: This is a non-flexible boning and trimming knife. It is not designed as a flexible fillet knife and should not be used for cutting through bones or frozen food.
Care & Maintenance
Hand wash after use and dry thoroughly before storage. Use a suitable wooden or plastic cutting board and avoid dishwashers, bones, frozen foods, twisting or prying with the blade. Sharpen with an appropriate whetstone or knife sharpening system when the edge begins to lose its bite.