KYOKU 6.5" Daimyo Boning Knife — 440C Steel, Rosewood Handle, 59–60 HRC

The KYOKU Daimyo 6.5-inch boning knife is a precision butcher's blade crafted from 440C stainless steel with a rosewood handle, built for clean, controlled deboning and trimming.

Engineered for both home cooks and culinary professionals, this boning knife combines a narrow, 6.5-inch high-carbon 440C blade with vacuum heat treatment and a razor edge (13–15°) to deliver accurate cuts and lasting sharpness. The Daimyo series emphasizes a balanced feel: a thoughtfully weighted blade-to-handle ratio, a heat-treated 59–60 HRC steel core for durability and corrosion resistance, and an ergonomic rosewood handle finished with a signature mosaic pin. A protective sheath and case are included for safe storage and transport.

How does this knife improve precision when deboning poultry and meat?

The thin, stiff 6.5" blade and acute edge angle allow you to work close to bones and joints with minimal slipping and maximum control. It slices cleanly through connective tissue and trims fat without tearing the meat.

• 6.5" blade profile for tight contour work around bones
• 13–15° factory edge for reduced resistance and finer cuts
• Stiff spine offers leverage when separating meat from bone
• 59–60 HRC hardness keeps the edge longer between sharpenings

What makes the KYOKU blade material and heat treatment notable?

The blade uses Japanese 440C stainless steel that’s vacuum heat treated to raise hardness and consistency across the steel. The result is improved edge retention, better corrosion resistance, and predictable sharpening behavior.

• 440C stainless for a balance of toughness and stain resistance
• Vacuum heat treatment for uniform hardness and grain structure
• High HRC rating (59–60) to hold a keen edge under repeated use
• Designed for professional kitchens where reliability matters

Is the handle comfortable and safe for extended use?

The rosewood handle is contoured for an ergonomic grip and finished to resist moisture and temperature changes. Its weight and shape are tuned to reduce wrist strain during repetitive cutting tasks in busy shifts or long prep sessions.

• Rosewood construction resists humidity and thermal stress
• Mosaic pin adds stability and a tactile reference point for finger placement
• Balanced blade-to-handle ratio minimizes fatigue during extended use
• Durable finish simplifies cleaning while maintaining appearance

How should I store and care for the knife to keep it performing?

KYOKU includes a sheath and case to protect the edge and prevent accidents when the knife is not in use. Routine maintenance—wiping dry after use, light oiling, and timely sharpening—keeps the blade functional and attractive.

• Use the included sheath for short-term protection and the case for longer storage
• Hand wash and thoroughly dry to prevent spotting and preserve handle finish
• Hone regularly; sharpen with appropriate stones when edge dulls
• Avoid dishwasher exposure to protect wood and edge geometry

Who is this for? The KYOKU Daimyo 6.5" boning knife is suited to chefs, butchers, and avid home cooks who need a purpose-built deboning tool that blends traditional materials with modern metallurgy. If you value a slim, responsive blade for trimming, portioning, and working close to bone, this knife delivers professional-level geometry, edge retention, and a comfortable grip—plus protective storage for safe handling and transport.