Dark Tessellation Series 17.5cm / 7" Boning & Trimming Knife – 45-Layer AUS-10 Damascus, Non-Flexible
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Dark Tessellation Series 17.5cm / 7" Boning & Trimming Knife – 45-Layer AUS-10 Damascus, Non-Flexible
When the cut calls for control rather than flexibility. The Dark Tessellation Series 17.5cm Boning & Trimming Knife is designed for detailed meat preparation, from trimming brisket and removing excess fat to carefully working around bones, joints and connective tissue.
Featuring a rigid, non-flexible blade with a 45-layer Damascus construction and AUS-10 steel core, this specialist knife provides a firm cutting profile for controlled trimming and deboning. Its distinctive dark blue resin handle with geometric styling adds the unmistakable character of the Dark Tessellation Series.
What Is This Knife For?
A boning and trimming knife is designed for preparing meat before cooking. Its relatively narrow blade helps you work close to bones, trim fat and remove connective tissue with more control than a broad, general-purpose chef knife.
The Dark Tessellation model features a rigid, non-flexible blade, making it particularly useful when you want stability during precise trimming movements.
Unlike a flexible fillet knife, which bends to follow the contours of fish, a rigid boning knife maintains its shape during normal cutting, allowing you to guide the edge carefully around joints and along suitable cuts of meat.
Its 17.5cm / 7" blade provides useful reach for preparing larger cuts while remaining suited to detailed work.
The knife is designed to cut meat away from bones, not chop through the bones themselves.
Best For
- Brisket trimming — Remove excess surface fat and tidy the cut before seasoning and smoking.
- Beef preparation — Trim fat and connective tissue from suitable cuts of beef.
- Pork & lamb — Prepare roasts and larger cuts by removing unwanted tissue.
- Poultry preparation — Work carefully around joints and trim chicken or other poultry.
- Deboning meat — Separate meat from bones using controlled cutting movements.
- Removing silver skin — Make careful cuts beneath connective tissue to clean up suitable meat cuts.
- Detailed meat preparation — A narrow, rigid blade for jobs where a wider chef knife may be less practical.
Key Features & Specifications
- AUS-10 Steel Core — Japanese stainless knife steel designed for a fine cutting edge and good edge retention with proper care.
- 45-Layer Damascus Construction — Layered blade construction with a distinctive patterned finish.
- 17.5cm / 7" Blade — Practical cutting length for controlled boning and trimming.
- Rigid, Non-Flexible Blade — Firm profile designed for stable, detailed meat preparation.
- 60±2 HRC — Hard blade construction designed to support a sharp working edge.
- Boning & Trimming Profile — Narrow blade suited to removing fat, trimming connective tissue and working around joints.
- Dark Blue Resin Handle — Distinctive Dark Tessellation geometric styling.
- Rounded Rectangle Handle — Defined handle profile for controlled handling.
- 20mm Handle Thickness — Manufacturer-specified handle measurement.
- 25mm Handle Height — Substantial grip dimensions for detailed meat preparation.
- Comfortable Bolster — Designed to support a controlled pinch grip.
Boning Knife vs Fillet Knife vs Chef Knife
Different knife styles are designed for different stages of food preparation, and choosing the right one can make detailed cutting more manageable.
- Rigid Boning Knife — A firm, narrow blade designed for trimming meat, removing connective tissue and working carefully around joints.
- Flexible Fillet Knife — A narrow, flexible blade designed primarily for fish preparation and skin removal.
- Chef Knife — A broad, versatile blade for chopping, slicing and dicing everyday ingredients.
- Heavy-Duty Cleaver — A larger, heavier knife intended for suitable chopping and portioning tasks rather than detailed trimming.
If you regularly prepare meat before cooking, a rigid boning knife is a useful specialist alongside your everyday chef knife.
Care & Use
Proper care helps maintain the blade's cutting edge, Damascus finish and distinctive resin handle.
- Hand wash after use — Clean carefully using warm water, mild detergent and a soft sponge.
- Dry thoroughly — Wipe the blade and handle dry immediately after washing.
- Use a suitable cutting board — Wooden or appropriate plastic cutting boards are recommended over glass, stone or ceramic.
- Clean after raw meat preparation — Wash the knife and sanitise food-contact surfaces appropriately to reduce cross-contamination.
- Avoid hard bones & frozen food — The blade is designed to cut around bones rather than chop through them.
- Never twist or pry — Excessive sideways pressure can damage the fine cutting edge or tip.
- Sharpen when required — Maintain the edge using a suitable whetstone or professional sharpening service.
- Avoid dishwashers — Handwashing is recommended to protect the blade and handle.
- Store safely — Keep the cutting edge protected when not in use.
Explore More Kitchen Knives
Looking for another knife to complement your meat preparation setup? Browse all kitchen knives at Chef Supply Co to compare boning knives, chef knives and other specialist blades.
With its rigid 17.5cm AUS-10 Damascus blade, distinctive dark blue resin handle and geometric styling, the Dark Tessellation Series Boning & Trimming Knife combines controlled meat preparation with the bold character of the Dark Tessellation range.
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