or
Home | Western Kitchen Knives | Silverthorn 6" Boning San Mai Stainless Clad O1 Carbon Steel Wildwood

Silverthorn 6" Boning San Mai Stainless Clad O1 Carbon Steel Wildwood Handle G/W

$300.00
$300.00
Sold Out

Shipping calculated at checkout.

Silverthorn 6" Boning San Mai Stainless Clad O1 Carbon Steel Wildwood Handle

Handmade by Daniel Hilgenberg of Silverthorn Knife & Tool with Wildwood mosaic stabilized wood and stainless nickel san mai with O1 carbon steel core.

We are very happy to offer these high-performance boning knives in our butcher knife line-up. These are nimble and hold a great edge without being difficult to sharpen. These are one of the last batches that we expect for some time and represent a departure from the monosteel knives that this series has been done in. 

PLEASE NOTE: Three layer san mai will bend easier than single steel (AKA monosteel) and being harder they hold their edge better but can chip easier, consider these best for trimming, seaming and doing delicate work that does not involve scraping or twisting in a joint. We will not take responsibility for damage caused by inappropriate use.

Designed by Daniel Hilgenberg and chef & butcher Justin Meddis from Rose's in Durham, NC. This knife is able to keep up with the demands of large production butchery, as well as being able to do clean precise work. These have received rave reviews from the butchers we know who use them!


Brand: Silverthorn
Producing Area: North Carolina
Profile: Boning
Size: 6"
Blade Type: Stainless Clad Carbon Steel
Steel Type: Stainless Clad O1
Handle: Wildwood Handle
Total Length: 10 3/4"
Handle Length: 4 7/8"
Handle to Tip Length:
Edge Length: 5 3/4"
Blade Height: 1"
Thickness: .078"
Weight: 4.2oz
HRC:

*Measurements are taken from a random sample and each knife may vary

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

READ IMPORTANT DELIVERY OPTION INFORMATION

Silverthorn 6" Boning San Mai...

$300.00
$300.00
Sold Out