Semi-Flexible Boning Knife 235mm

With an edge measuring 235mm (just over 9") this is a sizeable boning knife with just enough flex given its length, and superb distal taper, for a any number of boning and protein prep tasks. The integral damascus blade and construction in Nick Anger's recognizable style, is made of 81-layers of 1080 and 15n20 carbon steels, made in-house in a small batch The simple rectangular handle fits the knife, and hand, perfectly, and is carved from birdseye maple flame crotch and has every bit of the grain depth you would expect from such a piece. A black paper micarta bolster is the finishing touch.

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The Story

Made one-at-a-time at his shop in northern Vermont State, Nick Anger crafts world-class custom chef knives for cooks around the world. 
Equally skilled in all aspects of bladesmithing, from the metallurgy of iron, carbon and the resulting steels and their grain structure, to heat treatment, tempering and normalizing for optimal edge performance, to function-first design that always looks equally as impressive, Nick is one of the world's most followed culinary tool makers, and for good reason. This Semi-Flexible Boning Knife is an excellent example of his ability to match form with function.

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Blade length: 235mm / 9.25". Overall length: 15". Blade spine width 1" in front of heel: 2.7mm. Blade spine width 4" from tip: 1.7mm. Blade spine width 1" from tip: 0.8mm. Blade height at heel: 25mm. Weight: 6.4oz / 184.
Blade: 81-layer damascus containing 1080 & 15n20 carbon steels. Handle: Birdseye maple flame crotch, black paper micarta bolster.
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Semi-Flexible Boning Knife 235mm