Tom Douglas by Pinzon Kai -Inch Stainless-Steel Boning Knife

Tom Douglas by Pinzon Kai 5-Inch Stainless-Steel Boning Knife
by Tom Douglas
10 days in the top 100
(14)

Buy new: $32.00 $22.99

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Award-winning chef-restaurateur Tom Douglas, renowned cutlery manufacturer Kai, and Amazon.com introduce a line of superior cutlery that will inspire home chefs and build confidence in the kitchen. This sturdy boning knife features a thin, narrow-yet-rigid blade that’s ideal for separating all but the most delicate bones from poultry, fish, and meat. The 5-inch blade bones larger cuts of meat and whole poultry with ease. Unlike many other boning knives, this one has a full bolster to protect hands. Tom Douglas by Pinzon cutlery is made of high-carbon stainless-steel for excellent edge retention, and each blade is honed to a shaving-sharp edge. Co-polymer handles, with bolsters, provide a comfortable grip and reduce hand fatigue. Combine this versatile boning knife with other knives in the Tom Douglas by Pinzon line, including the chef’s knife, paring knife, bread knife, and santoku knife, all manufactured by Kai. These knives are safe for the dishwasher.

Kai kitchen knives have a 700-year history, with a lineage dating back to Japan’s famous samurai sword-making city of Seki. One principle, nokaji (blacksmith's) spirit, has been consistently upheld by Kai. "The nokaji strives to make blades that are suited to the daily lives of people by bringing to bear on the task all his craftsmanship and all his heart."

Tom's Tips This knife is perfect for boning birds, roasts, and leg joints. Feel your way around joints with the tip of your knife. It’s also great for carving pumpkins and jack-o-lanterns because you can easily cut into the thick skin. The texture of this knife’s handle provides great control. Never scrape a knife across the cutting board. Scraping dulls your knife quickly. Gather your prep with a board scraper.

About Tom Douglas

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.

Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.

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