{"product_id":"mako-7-5-hand-forged-boning-knife","title":"Mako 7.5\" Hand Forged Boning Knife, High Carbon Steel Trailing Point Blade, Black Rosewood Handle, Brisket Trimming","description":"\u003cp\u003eThe \u003cstrong\u003eMako\u003c\/strong\u003e is a 7.5\" hand forged boning knife with a trailing point blade, and it is the knife we reach for first on cook day. It gets under the fat cap on a brisket, slips along the ribs and pulls silver skin off a tenderloin in long, controlled strips. If you want a boning knife for trimming brisket that also handles poultry and game, this is it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThe Mako is forged by hand in the Serbian style from high carbon steel. The spine keeps a dark, raw forge finish straight from the hammer, and the edge below it is polished clean. That contrast is not decoration. It is simply what is left when a blade is hammered to shape rather than cut from a sheet. The trailing point sweeps up toward the tip, which gives you a long curved cutting line for sweeping trim work. A full tang with steel pins anchors the black rosewood handle.\u003c\/p\u003e\n\u003ch3\u003eOn the Trimming Board\u003c\/h3\u003e\n\u003cp\u003eThe Mako does its best work before anything hits the smoker. Trim the fat cap, square up the flat, clean the point, strip the membrane off ribs. It rides the bone on chicken thighs and pork shoulder, and it handles skinning and light filleting when a fish or deer is on the table. It is not a slicer for cooked meat and it will not go through bone. For serving slices after the cook, pick up the \u003ca href=\"\/products\/mamba-11-hand-forged-slicing-knife\"\u003eMamba 11\" brisket slicing knife\u003c\/a\u003e. You can browse the Mako with the rest of the family in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives\u003c\/a\u003e and in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged, trailing point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Boning, trimming, filleting and skinning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is a gift for the backyard pitmaster who trims his own briskets and the hunter who processes his own deer. Pair it with the Mamba and you have covered cook day from raw to sliced. It fits Father's Day, a birthday or Christmas, and it earns its keep the first time a packer brisket comes out of the fridge. Want a name on the blade? See our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash it after trimming raw meat and dry it immediately. Rub a light coat of food safe oil on the blade before storing. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good boning knife for trimming brisket?\u003c\/strong\u003e\u003cbr\u003eYes. The trailing point and 7.5\" length are made for fat cap and silver skin work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut through bone?\u003c\/strong\u003e\u003cbr\u003eNo. It works along the bone, not through it. Use a cleaver for that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for fish too?\u003c\/strong\u003e\u003cbr\u003eIt handles filleting and skinning. If fish is your main job, the Barracuda fillet knives are built for it.\u003c\/p\u003e\u003cp\u003eFat caps, silver skin and chicken thighs are the Mako's work before anything hits the smoker. If you are unsure whether you need this or a fillet knife, \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003ehow a boning knife differs from a fillet knife\u003c\/a\u003e sorts it out.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232573554908,"sku":"XCC-106","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_knife_for_kitchen.png?v=1785842226","url":"https:\/\/www.xcutlery.com\/products\/mako-7-5-hand-forged-boning-knife","provider":"Xcutlery","version":"1.0","type":"link"}