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

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

The Route 83 Classic Boning Knife Set includes one regular and one XL boning knife, both handcrafted for precise boning and trimming. Their considered blade shapes and balanced weight provide strength, accuracy and control. The two sizes offer a choice of blade length while performing the same essential tasks: removing fat, trimming cuts and working cleanly around meat and joints.

Both blades are made from high-quality 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 each blade its distinctive character with a distinctive hand-finished surface.

The solid natural ebony wood handles are individually selected, shaped and finished by hand. Their multidimensional form creates a natural grip between the first and second fingers, providing comfort and control. Natural variations in grain and colour give every handle its own distinctive character.

Stainless-steel end caps add strength and act as counterweights, contributing to the considered balance of each knife. 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 soak the knives or place them in a dishwasher. The finished natural wood handle is water-resistant and does not require oiling. A suitable food-safe oil may be applied occasionally for appearance if desired.

Weight and handling Knife weights: approximately 110 g for the regular boning knife and 168 g for the XL boning knife. These figures refer to each knife, not the combined set or presentation box. Choose the regular blade for closer work and the longer XL blade for larger cuts.

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 ebony wood 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.