Samura MO-V Stonewash Boning knife 150 mm AUS-8 Japanese steel 59 HRC

The Samura MO-V Stonewash boning knife featuring a 150 mm blade is crafted from high-quality AUS-8 Japanese steel with a 59 HRC hardness rating. Designed for precise separation of meat from bone, trimming fat, and delicate cutting tasks in the kitchen, this knife offers exceptional durability, a non-reflective stonewash finish, and reliable cutting performance for culinary professionals and home cooking enthusiasts alike. Combining centuries-old Japanese expertise with modern production standards, this tool ensures clean cuts and effortless navigation around joints and cartilage.

Advantages

The blade is made from premium AUS-8 Japanese steel that ensures long-lasting edge retention and superior sharpness for demanding culinary tasks. A special stonewash coating adds an extra level of durability, reduces reflectivity, and provides a matte, robust surface. The ergonomic oval handle, crafted from extra-durable G-10 fiberglass, offers a secure and confident grip while being resistant to heat and moisture. A hygienic metallic bolster separates the blade from the handle to maintain optimal cleanliness during food preparation. The leaf-shaped blade geometry maximizes the length of the cutting edge, allowing for smooth, efficient motion and straightforward maintenance.

Suitable for

• Separating meat from bone in beef, pork, and lamb
• Trimming fat, skin, cartilage, and tendons from poultry and meat
• Filleting fish and making deep, precise cuts
• Navigating smoothly around large joints

When it may not be suitable

This knife is not designed for heavy-duty chopping of frozen foods, dense bones, or hard rinds, as this can damage the fine edge. It is also not recommended for general heavy cleaving tasks where a thicker, heavier blade is required.

Key specifications

• Blade material: AUS-8 Japanese steel
• Blade hardness: 59 HRC
• Blade length: 150 mm
• Handle material: G-10 fiberglass
• Construction: Single layer steel blade with hygienic metallic bolster

How to use

Hold the handle with a firm, comfortable grip using the G-10 fiberglass surface for maximum control. Guide the thin, sharp blade along the contours of the bone, using gentle slicing motions to separate meat cleanly without leaving residue behind. Utilize the flexibility and specialized shape of the blade to maneuver around joints and cartilage with precision. Always cut on a stable wooden or plastic cutting board to preserve the sharpness of the edge.

What to consider before purchase

• Ensure the 150 mm blade length fits your standard food preparation needs
• Confirm preference for a lightweight, specialized boning tool rather than a general utility knife
• Note that hand washing is recommended to maintain the longevity of the Japanese steel and G-10 handle

Usage recommendations: Clean the knife promptly after each use with mild detergent and warm water, then dry thoroughly before storage. Avoid cutting on hard surfaces such as glass, stone, or ceramic to protect the 59 HRC edge from chipping or dulling.

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