Inked Series Boning & Trimming Knife 18cm / 7” – 45 Layer AUS-10 Damascus
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Inked Series Boning & Trimming Knife 18cm / 7” – 45 Layer AUS-10 Damascus
Built for the cuts that call for control. The Inked Series 18cm Boning & Trimming Knife is a specialist kitchen knife designed for trimming meat, removing excess fat and working around joints and connective tissue. Its rigid, non-flexible 7" blade gives you a firm cutting edge for detailed meat preparation, whether you're cleaning up a brisket or preparing poultry for cooking.
If you regularly prepare larger cuts of meat, trim roasts or prefer doing your own butchery preparation at home, this knife gives you a dedicated blade for tasks where a wider chef knife can feel less convenient.
Best For
- Brisket preparation — Trim excess fat and tidy the surface before seasoning and cooking.
- Large cuts of meat — Remove unwanted fat and connective tissue from suitable beef, pork and lamb cuts.
- Poultry preparation — Work carefully around joints and trim chicken or other poultry.
- Removing silver skin — Make controlled cuts beneath connective tissue when preparing meat.
- Boning work — Separate meat from bones using careful cutting techniques rather than heavy chopping.
- Detailed trimming — A narrow blade is useful for accessing areas that may be awkward with a wider chef knife.
- BBQ preparation — Prepare brisket, roasts and other meat cuts before they go onto the smoker, barbecue or into the oven.
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 the distinctive Inked Damascus pattern.
- 18cm / 7" Blade — Practical cutting length for trimming, boning and detailed meat preparation.
- Rigid, Non-Flexible Blade — Firm construction suited to controlled trimming rather than flexible filleting.
- Boning & Trimming Profile — Narrow specialist blade for working around joints and removing fat or connective tissue.
- Inked Resin Handle — Distinctive resin handle complementing the blade's patterned finish.
- 20mm Handle Thickness — Manufacturer-specified handle measurement.
- Rounded Rectangle Handle — Defined handle profile designed for controlled handling.
Boning Knife vs Fillet Knife vs Chef Knife
Although these knives can all be used for cutting meat or other ingredients, their different blade shapes make them better suited to particular tasks.
- Rigid Boning Knife — Features a narrow, firm blade designed for trimming meat, removing connective tissue and working around joints.
- Flexible Fillet Knife — Typically features a thinner, more flexible blade designed to follow the contours of fish during filleting.
- Chef Knife — A wider all-purpose kitchen knife suited to general chopping, slicing, dicing and preparing vegetables or boneless meat.
- Heavy-Duty Cleaver — A broader, heavier knife designed for suitable chopping and portioning tasks rather than detailed trimming.
If you mainly prepare vegetables and smaller boneless ingredients, a chef knife may handle most of your everyday needs.
If you regularly trim brisket, prepare roasts or work around bones and joints, the Inked Boning & Trimming Knife offers a more specialised tool for those tasks.
Care & Use
Proper care helps protect the Damascus blade, cutting edge and resin handle.
- Hand wash after use — Clean carefully with 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 preferable to glass, stone or ceramic surfaces.
- Handle raw meat safely — Clean the knife, cutting board and surrounding surfaces thoroughly after preparing raw meat to reduce cross-contamination.
- Avoid bones & frozen food — The knife is designed for trimming and working around bones, not chopping through them.
- Avoid twisting or prying — Sideways pressure can damage the fine cutting edge or blade tip.
- Sharpen when needed — Maintain the cutting edge with an appropriate whetstone or professional knife sharpening service.
- Store safely — Keep the knife protected when not in use to avoid accidental damage or injury.
Explore More Kitchen Knives
Looking for another knife to complement your meat preparation setup? Browse all kitchen knives at Chef Supply Co to compare chef knives, boning knives and other specialist blades for different preparation tasks.
For brisket trimming, poultry preparation and working around joints, the Inked Series 18cm Boning & Trimming Knife offers the stability of a rigid blade, AUS-10 Damascus construction and the distinctive styling of the Inked Series.
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