Senzo VG10 69 Layer Boning 170mm

The Senzo Collection knives are constructed from a 69 layer complex Damascus with a VG10 core. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket. The added weight has been achieved by cold forging the blade from a thicker than normal blank (4mm) and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a Tscuchime mould. The resulting knife is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces the sticking of fatty, oily or starchy foods. The stainless bolster and oval hardwood handle have a thin red ring of a heat-resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions.
The Senzo Collection is destined to be the benchmark against which most other commercially produced knives will be judged.

Boning:

This is the classic Western boning knife. It features a narrow, curved blade with a pointed tip and moderate flex, allowing it to move easily along bones and through joints. The curve helps in cleanly separating meat from bone with minimal waste.

Function – Boning knife. Ideal for trimming fat, removing bones from meat, poultry, and fish, and detailed butchery work.

Tip: The 150mm–160mm flexible boning knife is the most popular choice for versatility and ease of handling across a range of proteins.