{"product_id":"hoshanho-boning-knife-6-7-inch-high-carbon-fillet-knife-16-double-bevel-hammered-blade","title":"HOSHANHO Boning Knife 6.7-inch High-Carbon Fillet Knife — 16° Double-Bevel, Hammered Blade","description":"\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow does the blade perform on fish, poultry, and meat?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e16° double-bevel edge for precise, clean cuts\u003c\/li\u003e\n  \u003cli\u003eCurved blade profile for contour-following fillets\u003c\/li\u003e\n  \u003cli\u003eHammered finish reduces food adhesion during slicing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat materials and construction ensure durability?\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHigh-carbon steel with 0.12–0.20% carbon for strength\u003c\/li\u003e\n  \u003cli\u003eFull-tang design and three-rivet handle for structural integrity\u003c\/li\u003e\n  \u003cli\u003eHand-forged process for consistent hardness and edge retention\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow comfortable and safe is it to use for extended prep?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eErgonomic handle contour reduces grip fatigue\u003c\/li\u003e\n  \u003cli\u003eBalanced full-tang weight for controlled cuts\u003c\/li\u003e\n  \u003cli\u003eHammer-patterned blade lowers stickiness and improves safety\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat care and maintenance help the knife last?\u003c\/h3\u003e\n\u003cp\u003eHigh-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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand wash and dry immediately to prevent rusting\u003c\/li\u003e\n  \u003cli\u003eSharpen on a stone at the factory angle (approx. 16° per side)\u003c\/li\u003e\n  \u003cli\u003eStore safely to protect the edge and handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is the HOSHANHO boning knife suitable for fish and poultry?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its 6.7\" curved blade and 16° double-bevel edge work well for filleting fish and trimming poultry without tearing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I sharpen and care for this high-carbon knife?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Sharpen on a whetstone at the factory angle, hand wash and dry immediately, and store safely to protect the edge.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"HOSHANHO","offers":[{"title":"Default Title","offer_id":49214215225563,"sku":"B0F38691C5","price":77.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/hoshanho-boning-knife-front-view.jpg?v=1788360560","url":"https:\/\/homelypantry.co.uk\/products\/hoshanho-boning-knife-6-7-inch-high-carbon-fillet-knife-16-double-bevel-hammered-blade","provider":"The Homely Pantry","version":"1.0","type":"link"}