{"product_id":"samura-mo-v-boning-knife-165-mm","title":"Samura Mo-V Boning Knife 165 mm","description":"\u003cp\u003eThe Samura Mo-V boning knife has a 165 mm blade for working close to the bone. Use it to take meat off the bone, work your way around joints and trim away fat and sinew before cooking. The single-layer AUS-8 stainless steel blade is paired with a black G-10 handle and a stainless steel bolster.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. For boning work this is a practical balance: the edge holds up well to regular trimming and deboning, and it is straightforward to bring back on a whetstone when it starts to dull. AUS-8 is a corrosion-resistant stainless steel, but you should still wash and dry the knife soon after use.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°. The blade is 165 mm long and 30 mm high.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack G-10\u003c\/strong\u003e handle is ergonomic and moisture-resistant. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e sits between the handle and the blade. The knife weighs 176 g and measures 303 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTaking meat off the bone\u003c\/li\u003e\n\u003cli\u003eBoning poultry\u003c\/li\u003e\n\u003cli\u003eWorking around joints\u003c\/li\u003e\n\u003cli\u003eTrimming fat, sinew and silver skin\u003c\/li\u003e\n\u003cli\u003ePreparing boneless cuts for cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. After that, wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and the knife should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, and work along and around bones rather than through them: leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Mo-V series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v\"\u003eMo-V collection\u003c\/a\u003e brings together AUS-8 stainless steel blades, ergonomic and moisture-resistant G-10 handles and stainless steel bolsters in a contemporary design. It offers a wide range of knife types for home cooks and kitchen professionals alike, and like all SAMURA knives, this boning knife comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532880036180,"sku":"SM-0063","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/91e0cab6eb4fe799cda2cfdefa7bcc51.jpg?v=1776066960","url":"https:\/\/samura.com\/products\/samura-mo-v-boning-knife-165-mm","provider":"SAMURA.com","version":"1.0","type":"link"}