Another more specialised knife that has taken us a while to do is the boning knife. We took our time because we wanted to get it right. The curved back gives you the advantage of a better slicing action when you are cutting the sinew from your fair and when working with the point you have maximum control. Its slender profile and strong spine, allows you to work closer to the bone and navigate around joints.
The classic three rivet handle also allows you to hold it in reverse grip if you are working with whole animals.
Finer Details
Blade Length: 152mm (6.1") | Overall Length: 280mm (11") | Blade Thickness: 2mm (0.078") | Weight: 135g (4.7oz) | HRC: 60-61
Our knives are designed here in South Australia by Shannon, a 2nd generation blacksmith. We source high quality Japanese VG10 steel for a robust blade with rigid construction, corrosion resistance, and most importantly, a razor sharp edge that holds for ages.
We pair this steel with Australian wood handles foraged from around our area; mainly Adelaide Hills and McLaren Vale.
The knife is finished with a 50/50 double bevel edge, sharpened to 15° angle. This creates a keen edge, without sacrificing toughness or performance.
Another more specialised knife that has taken us a while to do is the boning knife. We took our time because we wanted to get it right. The curved back gives you the advantage of a better slicing action when you are cutting the sinew from your fair and when working with the point you have maximum control. Its slender profile and strong spine, allows you to work closer to the bone and navigate around joints.
The classic three rivet handle also allows you to hold it in reverse grip if you are working with whole animals.
Finer Details
