A chef in Virginia has commissioned me to make him a custom boning knife. So i made a prototype (far right) and took it my friends at Salt & Time, the local butcher shop and used it during one of their knife cutting classes. After a great deal of talk with their butcher I reworked it in order to make it much larger. Mike has asked me to make the blade between 7-8 inches while keeping it semi-flexible. This is tough. Moreover, he’s asked for a traditional Japanese handle that adds even more of a challenge to the build. I’ve been working on it and have the initial cuts below. I love a new challenge and can already see this particular knife taking shape. I’ll keep you posted on it’s outcome.

boning knives