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Senzo Clad AUS10 Flexible Boning 170mm

$146.00 NZD

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Blade Type

The boning knife, a specialized kitchen tool, is designed for separating meat from bones and trimming fat. With its shorter, flexible blade, typically ranging from 130mm to 160mm, it excels in maneuvering around joints and contours, allowing for precision in intricate cutting tasks. Its design ensures optimal control and accuracy, making it perfect for butchering and filleting various proteins, including poultry and fish.

Steel Type

Japanese AUS-10 steel is a high-quality stainless steel renowned for its balance of toughness and durability while still holding a good edge. It is on the softer side of most Japanese Stainless Steels, slightly softer than VG10 or Ginsan. Enriched with vanadium, it achieves a superior durability, making it ideal for crafting durable, sharp knives that withstand rigorous use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Suncraft

The Senzo line of Clad AUS10 knives are crafted by Japanese knife maker Suncraft, operating out of the well-known knife making city of Seki, in Gifu prefecture. The core steel of the Senzo Clad is the hardy AUS10, an extremely versatile stainless steel.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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Customer Reviews

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J
Jason Walker
Senzo Clad AUS10 Flexible Boning 170mm

Love this knife. Exactly what I was after. Thanks again Chefs Edge 👍