Titan 7" Boning Knife

The Titan 7-Inch Boning Knife is shaped for clean, controlled work around joints, connective tissue, and contours. Its narrow curved blade pairs a VG-10 core with 67-layer Damascus cladding and a dark titanium-coated finish, while the sculpted black resin and figured maple handle provides a secure full-tang grip for trimming meat, poultry, and fish.

Key Highlights

• Narrow 7-inch boning profile: follows bones and contours for trimming, deboning, jointing, and removing silver skin.
• VG-10 core: supported by 67-layer Damascus cladding for dependable edge performance and distinctive surface character.
• Titanium-coated blade finish: gives the Titan Series its bold dark appearance.
• Full-tang resin and maple handle: combines a sculpted black resin transition, figured wood, and a decorative mosaic pin.
• Black leather sheath included: helps protect the edge during storage between uses.

See the Titan Boning Knife in Action

Explore the narrow curved profile and controlled handling designed for precise work around meat, poultry, and fish.

Controlled Geometry for Detailed Butchery

The 181 mm blade uses a narrow, curved profile and pointed tip to work closely around joints and natural contours. A 2.0 mm spine near the heel tapers to 1.7 mm toward the front, supporting deliberate trimming and separation without the bulk of a chef knife.

Full-Tang Resin and Figured Maple Handle

The handle transitions from glossy black resin into richly figured maple, finished with a decorative mosaic pin. A continuous steel tang runs through the handle for a stable, controlled feel during detailed cutting tasks.

Titan 7-Inch Boning Knife Specifications

Titan Boning Knife Product Parameters

Review the confirmed blade geometry, handle dimensions, materials, edge angle, and weight at a glance.

What’s Included

• 1 × Titan 7-Inch Boning Knife
• 1 × Black leather sheath
• 1 × Titan Series retail box
• Limited Lifetime guarantee

Care & Use

• Hand wash promptly with mild soap and warm water; do not use a dishwasher.
• Dry the blade and handle completely after washing to preserve the finish and natural wood.
• Use on wood, rubber, or quality synthetic cutting surfaces rather than glass, stone, or ceramic.
• Maintain the edge with a fine ceramic rod or whetstone at approximately 9–12° per side.
• Do not use the knife to cut bones or frozen foods, and avoid twisting or prying with the tip.
• Ensure the knife is clean and fully dry before placing it in the leather sheath.