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Take precision deboning and filleting to the next level with the Katana Saya 15cm Olive Wood Boning Knife. Designed for cooks who demand accuracy, control and exceptional craftsmanship. The 15cm blade allows for controlled manoeuvrability, making it particularly well suited to boning meat, filleting fish and trimming around joints and bones.
- Boning Knife with ultra sharp 15cm blade
- VG-10 Damascus Steel for durability & corrosion resistance
- Rockwell hardness rating HRC60+ for supreme toughness
- Olive wood handle with opal-effect ring
- Western Range with protective leather sheath and wooden gift box
67-Layer VG-10 Damascus Steel
Forged from 67 layers of VG-10 Damascus steel, the blade combines excellent edge retention, toughness and corrosion resistance with a distinctive layered Damascus pattern. With a Rockwell hardness of HRC60+, this Japanese-style knife is built to deliver exceptional sharpness and dependable performance.
Premium Olive Wood Handle
The natural wood handle gives the Olive Wood kitchen knife range a warm, natural appearance while providing a comfortable grip and balanced feel in the hand. An elegant opal-effect ring adds a distinctive finishing detail, highlighting the craftsmanship and luxury character of the knife.
Take precision deboning and filleting to the next level with the Katana Saya 15cm Pakkawood Boning Knife. Designed for cooks who demand accuracy, control and exceptional craftsmanship. The 15cm blade allows for controlled manoeuvrability, making it particularly well suited to boning meat, filleting fish and trimming around joints and bones.
- Boning Knife with ultra sharp 15cm blade
- VG-10 Damascus Steel for durability & corrosion resistance
- Rockwell hardness rating HRC60+ for supreme toughness
- Pakkawood handle with opal-effect ring
- Western Range with protective leather sheath and wooden gift box
67-Layer VG-10 Damascus Steel
Forged from 67 layers of VG-10 Damascus steel, the blade combines excellent edge retention, toughness and corrosion resistance with a distinctive layered Damascus pattern. With a Rockwell hardness of HRC60+, this Japanese-style knife is built to deliver exceptional sharpness and dependable performance.
Premium Pakkawood Handle
The beautifully polished pakkawood handle of the Pakkawood kitchen knife range provides a comfortable, secure grip while adding a luxurious finish. An elegant opal-effect ring completes the handle, giving the knife a distinctive appearance that looks as impressive as it performs.
A specialist knife for filleting and boning both meat and fish with extreme precision. The Katana Saya Pearl Boning Knife's 15cm blade length is optimised to handle all meat and fish within the kitchen.
- Boning Knife with ultra sharp 15cm blade
- VG-10 Damascus Steel for durability & corrosion resistance
- Rockwell hardness rating HRC60+ for supreme toughness
- Beautiful pearl resin handle
- Western Range with protective leather sheath and wooden gift box
VG-10 Damascus Steel
Forged from 67 layers of VG-10 Damascus Steel for exceptional toughness. The beautiful craftsmanship in these knives can be seen in the elegant, layered Damascus pattern on the blade and the pearl resin handle.
Premium Abalone Pearl Handle
The Pearl kitchen knife range balances luxury and hard wearing-durability. These Japanese style Damascus knives with abalone pearl resin handles make the perfect gift for food enthusiasts and home cooks.
What is a boning knife?
A boning knife is a narrow-bladed kitchen knife with a pointed tip, used to cut meat away from the bone with minimal waste. The slim, flexible blade slips into tight joints and follows the shape of the bone, which a wider chef knife cannot do as cleanly. This makes it the perfect knife for preparing fish and meat, ideal for both professional kitchens and use at home.
The steel is VG-10 Damascus, forged from 67 layers for a distinctive layered pattern and ground to a 15 degree edge.
How is a boning knife different from a fish knife?
A boning knife is different from a fish, or fillet, knife in its blade design and intended use. A boning knife has a narrow, pointed blade designed to remove bones from meat, whilst a fish knife has a thinner, more flexible blade for cutting fish fillets close to the bone.
Boning knives can be seen as more versatile, given they can be used in the preparation of a wider variety of meats.
Boning Knives and their four main tasks
In the home of a foodie or chef-to-be, the boning knife has four main tasks that it can tackle with ease, and they can be found below:
Fish filleting
Round fish such as mackerel and sea bass are filleted by cutting along the backbone and ribs from head to tail, keeping the blade against the bone. Once the fillet is free, lay it skin side down and slide the blade between the flesh and the skin to remove it. For other types of fish preparation, we would suggest checking out our fish knives.
Breaking down chickens, or poultry
Jointing a whole chicken is easier with a narrow blade that can follow the bone. The boning knife cuts away the backbone and frees the meat from the thighs and legs in small, controlled strokes, leaving very little meat on the bones. You can then use the leftover bones for a healthy stock for soups, gravy and more.
Working with joints of meat
Boning a leg of lamb or a pork shoulder opens the joint up for stuffing, rolling and tying. The tip of the blade follows the bone through the meat until it comes away, and the same approach separates a rib of beef from its bones.
For other cuts, a meat knife may be more appropriate for the job at hand, so be sure to read up about our meat knives before landing on your next Katana Saya purchase.
Trimming meat or steaks
Silverskin and sinew stay tough when cooked, so trimming them away, along with any excess fat, improves the texture of steaks, roasting joints and meat for stews. Slide the tip of the boning knife blade under the silverskin, angle the edge slightly upwards and draw it along the meat so the membrane lifts off cleanly.
Building a boning knife gift set: what to pair it with
A boning knife makes a thoughtful gift, and it works best alongside the knives used after it. It handles the early stages of meat preparation, removing bones, trimming fat and sinew and separating joints, which suits a cook who prepares a whole chicken or larger cuts of meat.
To cover a roast dinner from start to finish, add a chef knife for slicing and chopping and a carving knife and fork for serving the finished joint. A carving knife set puts the knife and fork in one box.
Boning Knife FAQs
No. A boning knife is designed to cut around bones and between joints, not through the bone itself. Cutting hard bone, or twisting and prying the blade, can chip the edge. Use a cleaver or butcher's saw for bone, and keep the boning knife for trimming and separating.
Hand wash the knife straight away with warm water and mild soap, then dry it thoroughly. Do not put it in the dishwasher. The Food Standards Agency advises cleaning and disinfecting chopping boards and equipment after preparing raw food, and using separate equipment for raw meat or poultry and ready-to-eat food.
Run the blade along a sharpening steel before use to keep the edge aligned, then sharpen periodically with a whetstone or roller sharpener. Once the knife is dry, store it in its leather sheath to protect the edge.
One knife set , every task covered.
Katana Saya knife sets bring together all the essential blades needed for everyday kitchen tasks in an expertly curated collection.
Knife Block Sets
Bring order and elegance to your kitchen with Katana Saya Knife Block Sets, carefully curated for those who want every essential blade within easy reach.
Starter Knife Sets
Begin your premium knife collection with a Starter Knife Set. Perfect for new cooks and aspiring chefs, each set contains the three essential blades every cook needs.
Carving Knife Sets
Crafted for effortless slicing and elegant serving, these carving sets pair a razor-sharp carving knife with a matching two-prong carving fork.
Steak Knife Sets
Elevate your dining table with a Katana Saya Steak Knife Set with ultra-sharp serrated knives for effortless, clean cuts through every steak.
All Knife Sets
Discover the art of Japanese inspired craftsmanship with Japanese Style Knife Sets that offer cooks a range of blades to handle a variety of kitchen tasks.
Inspired by tradition. Crafted for today.
At Katana Saya, we believe beautiful cooking deserves beautifully crafted kitchen tools.
Damascus Steel
Precision-forged VG-10 Damascus steel blade for exceptional balance, sharpness, durability and performance.
15° Cutting Edge
Ground to an exceptionally sharp 15 degree edge for sharpness, precision and effortless cutting.
Premium Handles
Handles inspired by the textures and colours of nature for a knife that feels as beautiful in the hand as it looks on the worktop.
Luxury Packaging
Finely crafted knives deserve equally luxury packaging. Completing every knife is a protective sheath and a wooden gift box.
Get the most out of your knives
Damascus steel is prized for its strength and beauty, but a little care goes a long way in preserving its edge and finish. Follow these simple guidelines to keep your Katana Saya knife performing - and looking- its best for years to come.
