This style of boning knife has a thicker blade, and is the traditional Japanese shape for a boning knife (triangular shape), normally used for taking apart a chicken. Definitely gaining in popularity here... it's quite useful and versatile, with the shorter length and straighter blade edge. This is a seriously heavy-duty knife with a thick and extra-strong blade, and a very beefy larger-than-standard sized handle so you have a superb grip. This may seem like a "small" blade... in your hand it does NOT seem small!!
Comes in beautiful black and white box.
NOTE: Only for right-hand use.
I'm selling more and more Misono knives to professional chefs who are looking for a high quality Japanese knife with excellent workmanship, materials, fit and finish, and yet at an affordable price.
Remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives.