4116 Boning Kitchen Knife Blank (4116BONING)

4116 Boning Kitchen Knife Blank

A boning blade is narrow and stiff for a reason. It follows bone and separates seams without the width that would fight you inside a joint.

German 1.4116 stainless trades ultimate edge retention for toughness and easy maintenance. It resists chipping, shrugs off moisture, and comes back to sharp with a few passes on a stone.

Every blank starts as certified Voestalpine stock. We profile and hand grind it in our own workshop, then send it back to Voestalpine for professional heat treatment — the same furnaces the steel came from.

Specifications
Steel : 1.4116 (X50CrMoV15) German Stainless Steel
Hardness : 54-55 HRC
Thickness : 2.5 mm (0.1 in)
Blade Length : 150 mm (5.9 in)
OAL : 285 mm (11.2 in)
Tang : Full Tang
Pin Holes : 6 mm (0.24 in)
Grinding : Full Flat CNC Ground

Full tang construction means scales and pins. A pair of 5 mm (0.2 in) scales, three pins and an evening on the bench will finish it. Stabilised wood, micarta and G10 all suit kitchen use.

This is one of a wide range of Japanese chef knife blanks we grind in house, alongside our outdoor, EDC and butcher blade blanks. Delivered ground, hardened and sharpened. Free laser engraving is available on request.

UPS Express delivery worldwide — 1-3 business days across Europe, 2-5 to the United States.