Yaxell Ran Boning Knife, 150 mm, art. 36006

The Yaxell Ran boning knife, 150 mm (art. 36006), is a narrow-bladed Japanese knife built for precise work separating meat from bone and handling smaller cuts. In school, kindergarten and hospital kitchens, it is used at meat and poultry preparation stations alongside the main knife set.

The blade belongs to the Yaxell Ran line, where a VG10 steel core is wrapped in 69 layers of Damascus steel. Blade length is 150 mm and overall length is 285 mm. The sharpening angle is 15°, and Rockwell hardness reaches 61 HRC — a combination that keeps the edge stable and sharp when working through sinew and dense tissue. The handle is made of black Micarta canvas, which resists grease and frequent washing.

Features

• Purpose — a boning knife for separating meat from bone.
• Yaxell Ran knife series, 69-layer Damascus steel.
• VG10 steel core.
• 150 mm blade, 285 mm overall length.
• 15° sharpening angle.
• Rockwell hardness of 61 HRC.
• Black Micarta canvas handle.

Specifications

Knives of this type are used at meat and fish preparation stations in an institutional kitchen, where a narrow blade allows precise, controlled cuts around bones and tendons. A Damascus steel blade should be hand washed right after contact with raw product, dried thoroughly, and stored separately, reducing the risk of edge damage and supporting kitchen hygiene requirements.