Tamahagane “SAN” Boning 160mm (6.3″)

In knife making, Tamahagane smithy plays entirely by the book. When a blacksmith uses tried and tested materials, combines them with decades worth of experience and adds a touch of timelessness to design, magic happens. These knives are long-lasting, reasonably priced and will be your lifelong companion in the kitchen.  

Tamahagane knives are extremely durable, retain an edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. Not only that, but they are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.

BLADE SHAPE:
A boning knife is, as its name suggests, used for separating bones from meat, deboning poultry and filleting fish. A classic profile of a boning knife with a thin and slightly flexible blade allows you to effortlessly follow the contours of bones. It is suitable for anyone looking for a slightly lighter, yet an extremely precise and perfectly balanced knife with a very fine blade.

The Tamahagane smithy has two boning knives in their SAN collection. One is this one, and the other is Tamahagane “SAN” Boning 160mm (6.3″). So what is the difference between these two? While both knives may look almost exactly the same, FLEX is significantly thinner than the regular boning, which gives it a lot more flexibility. This one difference gives the two knives very different functionality. Let us explain. The hard (non-flexible) boning knife is a boning knife true to its name – it works great even when used with more force, as it won’t bend much, so it is even suitable for forcing joints apart (which would make the flexible knife bend and potentially get damaged in the process) – but only do this if you are very experienced! The flex boning knife is not so much a boning knife as it is a knife for filleting, similar in use to a deba. When filleting, the goal is to reach the spine and bring the blade down to the bone. While filleting knives, such as the deba, have a special angle to their geometry to achieve this, the flex knife can be bent into this position to achieve the same angle and function.

❗️Boning knives should be used to separate meat from the bones, but not for cutting through bones themselves – the blade is too thin and can chip off. Tamahagane Boning knives are suitable for both home cooks and professional chefs.

STEEL:
This series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.

VG-5 composition: Carbon: 0,7-0,8 %, Chromium: 13-15 %, Molybdenum: 0,2-0,4 %, Vanadium: 0,1-0,2 %, Nickel: <0,25%, Copper: <0,25%

GEOMETRY:
The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.

LAMINATION:
The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements.

At the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are simple to resharpen after becoming dull.

BLADE FINISH:
The outer layers of the “SAN” collection have a polished finish. The fine line between the jigane (softer steel) and hagane (hard steel) layers resembles a barely noticeable growth ring that divides the knife into two parts and adds to the elegant look of the knife. 

HANDLE:
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.

BLACKSMITH:
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.

Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.