Boning Knife Arcos KYOTO 145 mm 178500 — 145 mm blade for precise boning

The Arcos KYOTO boning knife with a 145 mm blade is designed for precise boning and trimming of meat and fish. Its narrow, pointed blade geometry allows controlled cuts close to bones and joints, enabling fine detail work and minimal waste. The knife balances maneuverability and rigidity to suit repeated use in both professional kitchens and home cooking environments.

Advantages

The slim 145 mm blade provides accurate control for separating meat from bone and for trimming fat and connective tissue. A pointed tip helps reach tight joints and contours, while the blade profile supports long, clean slices for efficient deboning. The construction is optimized to deliver consistent performance, ease of handling, and reduced product loss when preparing poultry, pork, beef or small fish.

Suitable for

• Deboning poultry and removing skin from joints
• Trimming fat and sinew from pork and beef
• Filleting and precision work on small fish
• Detailed butchery tasks in professional kitchens
• Home cooks who require a precise boning tool

Key specifications

• Blade length: 145 mm
• Blade style: narrow, pointed boning blade for precision work
• Intended use: boning and trimming of meat and fish
• Suitable for: poultry, pork, beef and small fish

How to use

Hold the handle firmly with a secure grip and position the tip near the joint or bone. Use short, controlled slicing motions to separate meat from bone, working with the contour of the carcass and keeping the blade close to the bone to minimize waste. For filleting small fish, start at the head and guide the blade along the backbone in a single smooth motion. Regular sharpening and proper stropping maintain the blade’s fine edge for accurate cutting.

Usage recommendations

Maintain a sharp edge and clean the knife after each use. Hand-wash with mild detergent and dry immediately to preserve blade condition. Use a cutting board suited for meat and avoid twisting the blade during cutting to prevent damage. Store the knife in a block, magnetic strip, or protective sheath to protect the edge and ensure safe handling.