{"product_id":"couteau-a-desosser-japonais-damas","title":"Umi Boning Knife","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese boning knife that transforms your butchering\u003c\/h2\u003e\u003cp\u003eThin, razor-sharp blade in 67-layer Damascus steel, designed to separate meat from bone with surgical precision. Perfect for filleting fish, trimming meat, and working around joints.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Comfortable and secure grip\u003c\/h2\u003e\u003cp\u003eThe resin and wood handle offers the perfect balance between aesthetics and comfort. The natural wood texture guarantees a firm grip, even with wet hands.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Damascus steel forged in 67 layers\u003c\/h2\u003e\u003cp\u003eEach blade is forged using traditional Japanese techniques, alternating steel layers to achieve exceptional hardness, flexibility, and sharpness. The wave patterns make every knife unique.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Built to last\u003c\/h2\u003e\u003cp\u003eDamascus steel resists corrosion and holds its edge longer than regular steel. Simple maintenance is all you need to keep it sharp for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecs\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 15 cm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHardness: 60–62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade thickness: Approximately 2 mm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Thin and flexible, razor-sharp edge\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle material: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eTotal length: Approximately 27 cm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eWeight: Approximately 110 g\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Your questions answered\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\"\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged by layering 67 sheets of different metals, an ancient Japanese technique. The result: an ultra-sharp blade, harder than regular steel, with unique wave patterns on every knife. You'll never find two exactly alike.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade dull quickly?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, Damascus steel holds its edge way longer than a standard knife. That said, to keep it sharp for years, we recommend professional sharpening once or twice a year. A ceramic honing rod is enough for daily maintenance.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eCan I use this for filleting fish too?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eAbsolutely. The thin, flexible blade is perfect for filleting fish, trimming meat, or deboning chicken. It's the Swiss Army knife (ironic, we know) for amateur butchers and fishmongers.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the resin and wood handle feel solid in hand?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYep, the resin provides grip, the wood adds warmth to the touch. The whole thing is balanced to prevent fatigue during extended use. Just avoid leaving it soaking in water – the wood can swell slightly over time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I maintain my boning knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eHand wash only, never in the dishwasher (moisture and heat damage the wood and dull the steel). Dry it immediately after washing and store it in a knife block or with a blade guard. Oil the handle every 3-4 months if you use it often.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade rust?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eDamascus steel is resistant, but not 100% stainless. If you leave it wet or in contact with acidic foods (lemon, tomato), yeah, it can spot. The rule: always rinse and dry after use, and it'll last you decades.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57564718596427,"sku":"couteau-a-desosser-umi--d--","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-a-desosser-japonais-acier-damas-67-couches.png?v=1781318367","url":"https:\/\/takumiya.fr\/en\/products\/japanese-damascus-boning-knife","provider":"Takumiya","version":"1.0","type":"link"}