"The Ikiru boning knife is hands down the best I’ve ever used. The 67-layer Damascus blade keeps its edge through hours of deboning beef. It’s tough but flexible, exactly what I need on a busy line."

"I’m not a pro, but this knife makes me feel like one. The walnut handle feels solid in my hand and I can actually control the blade better. Deboning chicken is way easier now."

"The AUS-10 Damascus steel is beautiful and functional. Edge retention is excellent, and the vacuum heat treatment really shows — I don’t need to sharpen it often even with daily prep."

"Yo this knife is sexy. That Damascus pattern looks insane, like art on steel. But it ain’t just looks — it cut through pork ribs clean, no struggle."

"The Ikiru boning knife has both elegance and power. The walnut handle feels luxurious, and the precision of the blade allows me to create clean, photo-ready cuts every time."

"The flexibility is perfect — not too stiff, not too soft. I’ve tried knives that snap or bend too much, but Ikiru is right in the middle. Cuts close to the bone without wasting meat."

"this knife crazy sharp lol. legit glides thru chicken wings. handle feels heavy in a good way — like it won’t slip."

"The 60 HRC hardness rating is ideal. The blade resists chipping but still has enough give for delicate boning. It is rare to find a knife that blends durability with precision so seamlessly."

"Got this as a gift and wow. The walnut handle is gorgeous, feels earthy and classy. Way better grip than plastic handles I had before."

"I use the paring and carving knives from Ikiru and they’re stunning. The Damascus pattern makes every piece unique, and the balance is perfect for controlled, precise work."

"brooo the heat treatment on this blade must be crazy cause it stays sharp. I’ve been cutting nonstop and it’s still like new."

"I was worried it’d be too heavy, but the balance is perfect. Walnut handle gives it weight, blade keeps it light. Best of both worlds."

"The Ikiru boning knife is hands down the best I’ve ever used. The 67-layer Damascus blade keeps its edge through hours of deboning beef. It’s tough but flexible, exactly what I need on a busy line."

"I’m not a pro, but this knife makes me feel like one. The walnut handle feels solid in my hand and I can actually control the blade better. Deboning chicken is way easier now."

"The AUS-10 Damascus steel is beautiful and functional. Edge retention is excellent, and the vacuum heat treatment really shows — I don’t need to sharpen it often even with daily prep."

"Yo this knife is sexy. That Damascus pattern looks insane, like art on steel. But it ain’t just looks — it cut through pork ribs clean, no struggle."

"The Ikiru boning knife has both elegance and power. The walnut handle feels luxurious, and the precision of the blade allows me to create clean, photo-ready cuts every time."

"The flexibility is perfect — not too stiff, not too soft. I’ve tried knives that snap or bend too much, but Ikiru is right in the middle. Cuts close to the bone without wasting meat."

"this knife crazy sharp lol. legit glides thru chicken wings. handle feels heavy in a good way — like it won’t slip."

"The 60 HRC hardness rating is ideal. The blade resists chipping but still has enough give for delicate boning. It is rare to find a knife that blends durability with precision so seamlessly."

"Got this as a gift and wow. The walnut handle is gorgeous, feels earthy and classy. Way better grip than plastic handles I had before."

"I use the paring and carving knives from Ikiru and they’re stunning. The Damascus pattern makes every piece unique, and the balance is perfect for controlled, precise work."

"brooo the heat treatment on this blade must be crazy cause it stays sharp. I’ve been cutting nonstop and it’s still like new."

"I was worried it’d be too heavy, but the balance is perfect. Walnut handle gives it weight, blade keeps it light. Best of both worlds."