This Kasumi 6 1/2" Boning Knife features the traditional, slender blade that curves inward to give maximum control when cutting around and separating meat and poultry from the bone.

Kasumi knives are made in Seki City, the heart and soul of Japanese knives and swordmaking. The Japanese maker of Kasumi knives is a specialist in working with advanced materials and the multiple layers that Damascus knives require. The middle layer of a Kasumi knife (the cutting layer) is made from top quality VG10 steel (short for V-Gold #10). The Kasumi knives have 16 layers of stainless steel carefully applied for stick resistance, rust resistance and durability. As an added bonus, Japanese Damascus style knives look striking. The handle made from a plastic resin-impregnated wood and riveted to the tang. We recommend hand washing and drying for all top quality knives, including Kasumi knives.