The Western boning knife is an essential tool for butchery, designed for precision when removing meat from bone. Its thin, flexible blade allows for clean, controlled cuts, making it ideal for breaking down poultry, filleting fish, trimming fat, and deboning larger cuts of meat. The curved, pointed tip helps navigate around joints and cartilage with ease, ensuring minimal waste and maximum efficiency.

Unlike the rigid and triangular Japanese Honesuki, the Western boning knife typically features a more flexible blade, allowing it to bend and glide along bones for cleaner separation. This flexibility makes it particularly useful for intricate work, such as removing silver skin from beef or filleting delicate proteins without damaging the flesh.

With its precise, maneuverable design, the Western boning knife is an indispensable tool for butchers, chefs, and home cooks who frequently prepare meat and fish. Whether you’re working with poultry, beef, or seafood, this knife provides the control and finesse needed for efficient butchery.

The Misono UX10 Series is the brand’s flagship line, made from high-quality Swedish stainless steel. With a hardness of approximately 59-60 HRC, these knives offer an outstanding balance of sharpness, durability, and rust resistance. They feature a special nickel and silver bolster, providing an elegant appearance and improved weight distribution. Each UX10 knife is hand-finished with a sharp bevel angle, making it one of the most sought-after stainless-steel knives among professional chefs who demand precision and reliability.

Weight: 155g

Handle Material: Western handle - Black stamina wood with a silver nickel bolster

Handle Length: 137mm (5.3")

Blade Length: 122mm (4.8")

Blade Depth: 20mm

Thickness at spine: 1.9mm

Thickness at tip: 0.6mm

Cutting Edge: Double 70/30

Blade Material: Swedish stain resistant steel

Hardness (Rockwell scale): 59 - 60