The Forged Katai boning knife has been specifically developed for deboning meat and poultry. The knife has a long, slim blade that you can effortlessly guide along bones. What sets the Katai series apart from other Forged series is the use of Japanese VG10 steel with an impressive hardness of 60 Rockwell. Each Katai knife is forged by hand in five layers, has a blade thickness of 2 mm and a cutting angle of 18 degrees. Moreover, it comes in a luxurious wooden box.