Marea · Damascus Boning Knife 5.5", side view

Marea · Damascus Boning Knife 5.5", on white background

Marea · Damascus Boning Knife 5.5", in the kitchen (photo 2)

Marea · Damascus Boning Knife 5.5", in the kitchen (photo 3)

Marea · Damascus Boning Knife 5.5", in the kitchen (photo 4)

Marea · Damascus Boning Knife 5.5", in the kitchen (photo 5)

Real Damascus · 67 layers 2-year warranty-27 % 01 / 07

MareaDamascus Boning Knife 5.5"

$79 ~~$109~~ Free tracked shipping

Blade length: 5.5" (14 cm)
Steel: 67-layer damascus, 10Cr15CoMoV core
Hardness: 60 ± 2 HRC
Handle: Burl wood and blue resin, stainless steel bolster

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In the Marea series, this pointed 5.5-inch knife handles butcher work at home. Frenching a rack of lamb, freeing a pork roast from its ribs, peeling the silver skin off a beef tenderloin: it gets in where a chef knife is too wide. The series cleaver takes care of cartilage afterwards. Round handle in burl wood and lagoon-blue resin, with a stainless steel bolster.

A boning knife has a narrow, pointed blade that follows the bone closely. Use it to debone poultry, a leg of lamb or a shoulder, to trim sinew and fat, and to fillet fish. Japanese-style blade, thin and hard.

Blade and Handle

The Marea Damascus Boning Knife 5.5" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC. The rippled pattern comes from the layering, so no two blades look the same. The round handle pairs burl wood with lagoon-blue resin, split by a stainless steel bolster. Every handle is one of a kind: the wood-to-resin mix changes from piece to piece.

Shipping and Returns

Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.

In the kitchen

Our knives at work

Our models in use (styled scenes).

Fig. 01 · Damascus Boning Knife 5.5"

Specs

The blade, by the numbers

Steel	67-layer damascus, 10Cr15CoMoV core
Layers	67
Hardness	60 ± 2 HRC
Blade length	5.5" (14 cm)
Handle	Burl wood and blue resin, stainless steel bolster
Edge	Double bevel
SKU	CD-RB-DESO14

Care

3 habits, years of sharp

01

Hand-wash it

Warm water, a drop of dish soap. Never the dishwasher.

02

Dry it right away

One towel, ten seconds. Never leave it in the sink.

03

Sharpen on a stone

1000 grit rebuilds the edge. Low, steady angle.

Questions

Before you buy

Why a narrow blade for boning?

A narrow blade slips between bone and meat and follows the joints, so you lose less meat than with a wide knife.

Can it be used on fish?

Yes, for filleting. For very delicate fish, a more flexible fillet knife is more comfortable.

Is the resin and wood handle water resistant?

The resin is waterproof, but the burl is still wood: a quick rinse is fine, a long soak is not. Hand wash the knife, dry it right away, and never leave it in the sink or put it in the dishwasher.

Do I need to oil my Damascus knife?

You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.

Can Damascus knives go in the dishwasher?

No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.

Can you sharpen a Damascus knife?

Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.

Which Japanese-style knife should I buy first?

The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.

Guides

Choose it and care for it

Same family