{"product_id":"samura-mo-v-stonewash-boning-knife-165-mm","title":"Samura Mo-V Stonewash Boning Knife 165 mm","description":"\u003cp\u003eThe Samura Mo-V Stonewash boning knife has a slim 165 mm blade made for working close to the bone. You use it to take meat and poultry off the bone and to separate skin, cartilage and tendons from the meat. The blade is a single layer of dark, stonewashed AUS-8 stainless steel, 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 daily prep and is straightforward to restore on a whetstone when it starts to dull. AUS-8 is a corrosion-resistant stainless steel, and it stays in good condition when you 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 sharp, slim blade lets you make deep, precise cuts and trim the loin cleanly along the bone, and its shape lets you work your way around joints. Its \u003cstrong\u003estonewash finish\u003c\/strong\u003e gives the blade a dark, noble look.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe oval handle is made of \u003cstrong\u003eblack G-10\u003c\/strong\u003e, an ergonomic and moisture-resistant material. A \u003cstrong\u003estainless steel bolster\u003c\/strong\u003e separates the blade from the handle. The knife weighs 176 g and measures 307 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBoning meat and poultry\u003c\/li\u003e\n\u003cli\u003eSeparating skin, cartilage and tendons from meat\u003c\/li\u003e\n\u003cli\u003eCutting the loin cleanly away from the bone\u003c\/li\u003e\n\u003cli\u003eWorking around joints\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 Stonewash series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/mo-v-stonewash\"\u003eMo-V Stonewash collection\u003c\/a\u003e gets its distinct dark blades from stonewashing the metal with millions of small stones. Every knife in it has a hygienic metal bolster between the blade and a moisture-resistant oval handle, and like all SAMURA knives, each one comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532868534612,"sku":"SM-0063B","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/aca276c7a75637f8292289ff11931ff6.jpg?v=1776066767","url":"https:\/\/samura.com\/products\/samura-mo-v-stonewash-boning-knife-165-mm","provider":"SAMURA.com","version":"1.0","type":"link"}