Sakin Damascus 10Cr Boning Knife 15cm

A precise boning knife for preparing meat, poultry and fish

The Wusaki Sakin 15cm boning knife is built for technical cuts that call for real skill. Its thin, agile blade makes it easy to follow the bone, separate the flesh cleanly, remove sinew or trim a cut of meat with precision. Its 15cm size offers excellent control, whether you're working on poultry, a cut of beef, pork or fish. Supplied in its case, it stores easily and stays protected when not in use.

A 15cm blade built for precise movements

The 15cm blade has a narrow profile, ideal for getting in close to the bone and making clean cuts without damaging the flesh. The 10Cr15CoMoV stainless steel ensures efficient everyday cutting, while its 60 HRC hardness helps keep the edge sharp for longer. Its 67-layer damascus structure gives the blade character, with an elegant pattern that reinforces the knife's visual identity. This boning knife thus offers real precision for butchery work, meat prep or finishing touches in the kitchen.

A comfortable handle with a bold style

The handle combines resin, carbon fiber and flecks of gold leaf, a nod to the name Sakin, which means "gold dust". Each knife looks slightly different thanks to the irregular placement of the gold leaf, making every piece visually unique. The resin provides good moisture resistance, while the carbon fiber reinforces the handle's structure. Stainless steel rivets, along with a central mosaic rivet, ensure a solid fit and give the whole piece a refined finish.

Wusaki's know-how and the right care routine

Wusaki knives are made by a small workshop located north of Canton, in China's Guangdong province. This region has a long tradition in designing knives and cutting tools. The brand relies on well-mastered production methods, a rigorous selection of materials, and French manufacturing standards designed to meet the expectations of enthusiasts and professionals alike.

To preserve your Wusaki Sakin boning knife, always favor hand-washing after use. Clean the blade with a soft sponge, lukewarm water and a mild soap, then dry the knife immediately with a clean cloth. Avoid the dishwasher, which could damage the damascus blade, the handle and the quality of the edge over time.

A great knife for meat

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.