The knives from Suncraft's AUS-10 series are designed for chefs (home & professional) who are looking for the best of both worlds. They have everything you want from a classic Western knife that is a little on the heavy side but easy to maintain and that feels great in your hand when you hold it by its standard bolstered and riveted handle. You also get all the characteristics of a durable blade made from high-quality Japanese steel with a thin profile and minimalist design.

Boning knife is, as its name suggests, used for separating bones from meat, deboning poultry and filleting fish. The handle and shape of the blade allow for various cutting techniques, especially for removing the meat around joints and bones.

The blade is ground on both sides (at a ratio of 50/50) and can be used by right- and left-handed users. It is made in the san mai (three layers) technique, which means that its core is made from AUS-10 steel (hardened to 59-60 HRC) and protected by two layers of softer and pliable steel that act as a protective jacket on both sides of the core and also prevent corrosion. The knife is very easy to maintain and sharpen on whetstones.

→ The AUS-10 steel is rust-resistant, easy to sharpen and very durable. It performs well, retains its edge and also holds a sharp edge.

The blade has a high polish finish (also called migaki) and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy in kanji characters which translate to “Senzo”, the name of the line of these knives.

The minimalist design of the blade is nicely contrasted by the pakka wood handle in mahogany color. The pakka wood is extremely durable and wear-resistant and lends itself to a solid and comfortable grip. Suncraft made sure that this knife, while it retains a classic Western look, also packs an additional visual punch by adding three rivets and a stainless-steel bolster to create a smooth and comfortable transition between the blade and the handle.