A luxurious boning knife, slightly flexible, fully hardened, and forged from razor sharp, house-made carbon damascus, is bladesmith Joshua White's latest culinary creation. The recurved blade profile, thin behind the edge with relatively fine tip, is suited to fillet work, trimming, and other delicate and precise work when preparing proteins on the butcher block. In Josh's usual style, the blade's spine is forged wide out of the handle, quickly slimming as it moves through the tang, rounded guard, and choil, then tapering forward to the tip. For control over the purpose-built cutting edge is a striking handle of stabilized maple atop a sculpted frame of black G10 with detail inlays of faux ivory. The handle is fully removeable for maintenance via the through-tang bolt at the rear.