Steel & hardness: German 1.4116 stainless steel · 56–58 HRC. Unplated steel finish.

Handle material: 100% solid natural Italian olivewood. No Pakkawood. Individually shaped and hand-finished.

The Route 83 Classic XL Boning Knife is manufactured, assembled and hand-finished in-house for precise boning and trimming. Its considered blade shape and balanced weight provide strength, accuracy and control. Its 20.5 cm (8¼-inch) blade is designed for removing fat, trimming larger cuts and working cleanly around meat and joints.

The blade is made from German 1.4116 stainless steel and heat-treated to 56–58 HRC. This steel is selected for its durability, corrosion resistance and dependable edge performance. Its considered hardness provides a practical balance of sharpness, edge retention and resilience during regular use. Hand-hammered detailing gives the blade its distinctive character while helping food release during cutting.

The solid natural olive wood handle is individually shaped and finished by hand. Its multidimensional form creates a natural grip between the first and second fingers, providing comfort and control. Natural variations in grain and colour give each handle its own distinctive character.

A stainless-steel end cap adds strength and acts as a counterweight, contributing to the knife’s considered balance from handle to blade. Three-quarter tang construction provides strength and stability without unnecessary handle weight. Every Route 83 knife is handcrafted to consistent standards of blade geometry, construction, balance and finish.

Care

Hand wash with warm water and mild detergent, then dry immediately. Do not place the knife in a dishwasher. The finished handle is water-resistant and does not require oiling. Do not soak the knife. Optional food-safe oil may be used for appearance.

Specifications Blade length: 20.5 cm (8¼ inches). Overall length: 35 cm. Knife weight: 168 g. Three-quarter tang. Presented in a wooden gift box.

Wood handle hygiene Laboratory research has found antibacterial activity in extracts of olive root wood. Extract tests do not establish that a finished knife handle disinfects itself. Finish, construction and cleaning affect hygiene. Wash the handle as well as the blade, dry immediately and check for damage or gaps that could retain food. Research: https://pmc.ncbi.nlm.nih.gov/articles/PMC9520730/

Weight and handling Approximate knife weight: 168 g. This is the knife weight, not the presentation box or shipping weight. Handle width, total weight and balance are separate characteristics. Compare this model’s weight and blade length with knives intended for the same task; a fuller grip alone does not make a knife heavy. Comfort also depends on your hand size and preferred grip.

Will the blade chip during barbecue and kitchen prep?

Made for clean, controlled trimming and slicing, with steel and blade geometry selected for practical toughness and lasting sharpness. Chipping is unlikely with correct use. Cutting through bone, twisting, prying or striking hard surfaces can damage the edge.

How do I care for this handle?

Hand wash your solid natural Italian olivewood handle and dry immediately. Do not soak or put it in a dishwasher. Oiling is optional; a light application of food-safe oil can refresh the wood’s appearance.