Sea Creature Series Boning & Trimming Knife 18cm / 7" – 45-Layer AUS-10 Damascus
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Sea Creature Series Boning & Trimming Knife 18cm / 7" – 45-Layer AUS-10 Damascus
Take the guesswork out of meat preparation with the Sea Creature Series 18cm Boning & Trimming Knife. Designed with a narrow, rigid blade, this knife gives you the control needed for trimming meat, removing excess fat and working around joints without relying on a flexible cutting edge.
The 45-layer Damascus blade with an AUS-10 core combines a distinctive patterned finish with a hardness rating of 60±2 HRC. Paired with the colourful Sea Creature resin handle, it brings precision and character to everyday meat preparation.
What Is This Knife For?
A boning and trimming knife is designed for preparing meat before cooking. Its narrow blade helps you work close to bones and joints, remove connective tissue and trim unwanted fat while keeping better control over each cut.
Unlike a flexible fillet knife, the Sea Creature Boning Knife features a rigid, non-flexible blade. This provides stability during trimming and deboning tasks where a firm cutting edge is preferred.
The 18cm marketed blade size makes it suitable for detailed meat preparation, including trimming larger cuts and working around joints. It is intended for cutting meat away from bones, not chopping through the bones themselves.
Best For
- Trimming meat — Remove excess fat, silver skin and connective tissue from suitable cuts.
- Working around joints — Make controlled cuts when separating meat from bone.
- Preparing poultry — Trim chicken and other poultry before cooking.
- Beef & pork preparation — Clean up roasts, steaks and other cuts before seasoning or cooking.
- Controlled deboning — Work close to bones without using the blade to chop through them.
- Detailed meat preparation — A specialist alternative when a wider chef knife is less convenient.
Key Features & Specifications
- AUS-10 Steel Core — Japanese stainless knife steel suited to fine cutting and edge retention.
- 45-Layer Damascus Construction — Layered blade construction with a distinctive patterned finish.
- 18cm Boning & Trimming Knife — Marketed as an 18cm specialist meat preparation knife.
- Specified Blade Length — 17.5cm / 7 inches.
- Rigid, Non-Flexible Blade — Designed for controlled trimming and deboning rather than flexible filleting.
- 60±2 HRC — A hard blade designed for good edge retention with proper use.
- Blade Thickness — 2mm at the bolster and 0.7mm at the tip.
- Overall Length — 28.5cm / 11.25 inches.
- Knife Weight — Approximately 254g.
- Sea Creature Resin Handle — Rounded rectangular handle with a distinctive patterned finish.
- Full Tang Construction — Blade steel extends through the handle.
- Handle Dimensions — 20mm thick × 25mm high.
- End Cap — Chrome-look finish.
- Gift Box — Supplied in a black presentation box.
- Warranty — Limited lifetime warranty against eligible defects in materials and workmanship, subject to applicable terms.
Boning Knife vs Fillet Knife: What's the Difference?
Boning and fillet knives can look similar, but their blade flexibility and intended applications can differ.
- Rigid Boning Knife — Features a firm, narrow blade for trimming meat, removing connective tissue and working around joints.
- Flexible Fillet Knife — Uses a more flexible blade designed to follow the contours of fish and assist with delicate filleting.
- Chef Knife — A wider, more versatile blade for general chopping, slicing and dicing, but less specialised for detailed trimming around joints.
If you mainly prepare vegetables and boneless ingredients, an all-purpose chef knife may cover most of your needs. If you regularly trim meat or work around bones and joints, a dedicated boning knife provides a more specialised blade shape.
Care & Use
Proper care helps protect the blade's cutting edge, Damascus finish 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 recommended over glass, stone or ceramic.
- Avoid bones & frozen food — The blade is intended for cutting around bones, not chopping through them.
- Avoid twisting or prying — Sideways pressure can damage a fine cutting edge or the blade tip.
- Sharpen when required — Maintain the edge using a suitable whetstone or professional sharpening service.
- Store safely — Protect the cutting edge and keep the knife stored securely when not in use.
Explore More Kitchen Knives
Looking for a knife to complement your meat preparation setup? Explore the Sea Creature Series for more distinctive Damascus kitchen knives, or browse all kitchen knives at Chef Supply Co.
For trimming meat, preparing poultry and working around joints, the Sea Creature Series 18cm Boning & Trimming Knife brings together a rigid blade, AUS-10 Damascus construction and the colourful design of the Sea Creature range.
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