Japanese BBQ Knife – Boning Knife
Boning Knife – Refined Precision, Fire-Forged Instinct
Slim, agile and razor-sharp, the boning knife is the pitmaster’s scalpel. Its narrow, curved blade glides along joints, follows the bone and adapts to every contour with surgical precision. Inspired by Japanese discipline and forged for the raw intensity of barbecue, it handles poultry as effortlessly as larger cuts of meat, always in total control.
The ebony handle—dense, sturdy, magnetic in the hand—absorbs every motion with confidence, enabling clean, precise deboning without hesitation or wasted effort. This is more than a knife that cuts; it reveals the meat, the technique, and the character of the one who wields it.
Understated in form. Unforgettable in performance.
Blade: 13 cm, 5cr15mov
HRC: 56 - (measurement of the blade’s steel hardness)
Wooden handle: Ebony wood
DelVache offers both handcrafted Belgian creations and items developed in collaboration with trusted partners. These Japanese-style knives are manufactured in China, in a workshop renowned for its high-quality craftsmanship.
Fire-Forged Precision
This range blends the sleek aesthetics and precision of Japanese knives with the bold strength and character of the barbecue world.
The result: blades as refined in cutting as they are impressive when drawn at the grill.
Powerful grip, bold attitude
The slightly wider handle offers a solid, confident hold, built for hands that work without hesitation.
Crafted from deep, dense ebony wood, it combines strength, character, and durability for total control at the grill.
A collection built to master it all
With 7 complementary blades, the range covers every need from fire to plate: from the small paring knife, agile and precise for delicate cuts, to the large cleaver, built to split, slice, and impress.
A complete arsenal designed to replace your entire BBQ toolkit with one coherent, powerful, and unmistakably charismatic set.
Regular sharpening
To maintain precise cutting and optimal performance, frequently use a whetstone or sharpening steel. This simple routine extends the life of your knives while ensuring an incomparable cutting experience.
Hand wash only
To keep your knives in optimal condition, it is recommended to wash them by hand with warm water and mild soap. Not suitable for dishwashers, as this would reduce their lifespan. After washing, dry them immediately and thoroughly to prevent stains from forming.
Our Japanese BBQ knife collection
Using proper storage ensures not only safety but also the longevity and performance of your knives.
Secure transport
When travelling, we recommend using our specially designed leather sheaths to protect your knives.
Drawer storage
If you prefer to store your knives in a drawer, make sure to protect them with plastic sheaths. This will prevent the blades from being damaged by contact with other utensils.
Kitchen storage
If you keep your knives in the kitchen, opt for a knife block or a magnetic strip. These solutions allow you to store your knives safely while keeping them easily accessible.
To our double-sided magnetic board