HOSHANHO Boning Knife 6.7-inch High-Carbon Fillet Knife — 16° Double-Bevel, Hammered Blade

The HOSHANHO 6.7" Boning Knife is a hand-forged, high-carbon fillet and deboning knife designed to make separating meat from bone precise, fast, and low-friction.

This 6.7-inch boning and fillet blade blends Japanese-inspired shaping with durable high-carbon steel for cooks who need a responsive, long-lasting cutting tool. Its full-tang construction, ergonomic curvature, and carefully controlled carbon content deliver a stable, sharp edge that handles fish, poultry, and red meat with minimal waste. The blade’s hammered texture helps reduce sticking while the 16° double-bevel edge gives a keen slice from the tip to the heel.

How does the blade perform on fish, poultry, and meat?

The 16° angle on both sides produces a thin, accurate edge that excels when cleaning fish, trimming ribs, or separating joints. The curved profile provides controlled flexibility so you can follow bones and contours without tearing flesh. High-carbon steel keeps the edge longer between sharpenings while remaining tough enough for repeated use.

• 16° double-bevel edge for precise, clean cuts
• Curved blade profile for contour-following fillets
• Hammered finish reduces food adhesion during slicing

What materials and construction ensure durability?

This boning knife is forged from high-carbon steel with hardness around 58±2 HRC, providing a balance of wear resistance and toughness. The blade is full-tang and secured with three rivets, so the knife resists bending or loosening under regular kitchen workloads. Controlled carbon content improves firmness without making the steel brittle.

• High-carbon steel with 0.12–0.20% carbon for strength
• Full-tang design and three-rivet handle for structural integrity
• Hand-forged process for consistent hardness and edge retention

How comfortable and safe is it to use for extended prep?

The handle curvature and overall balance were designed to disperse pressure across the palm, reducing hand fatigue during repetitive tasks. The ergonomic profile and full-tang weight distribution give precise control for delicate filleting and more forceful deboning alike. A textured hammer finish on the blade also prevents slips by reducing clinging juices and debris.

• Ergonomic handle contour reduces grip fatigue
• Balanced full-tang weight for controlled cuts
• Hammer-patterned blade lowers stickiness and improves safety

What care and maintenance help the knife last?

High-carbon blades benefit from regular drying and occasional oiling to prevent surface discoloration; avoid prolonged soaking. Sharpen with a whetstone at the original angle for best results, and stow the knife in a block, sheath, or magnetic strip to protect the edge. With proper care, the knife retains performance for years.

• Hand wash and dry immediately to prevent rusting
• Sharpen on a stone at the factory angle (approx. 16° per side)
• Store safely to protect the edge and handle

Who this is for: The HOSHANHO 6.7" Boning Knife is aimed at home cooks who want professional-style results, seafood lovers who need a nimble fillet blade, and culinary enthusiasts or pros who require a dependable deboning tool. It’s suitable for anyone trimming poultry, breaking down larger cuts, or filleting fish and who values a handcrafted appearance, ergonomic feel, and durable high-carbon steel performance.