YOU MUST BE 18+ YEARS TO PURCHASE A KNIFE

In Wiradjuri, Murrumbidgee means "big water" — the never-failing river. It rises in the Snowy Mountains, runs west and north through the Riverina, and feeds the food bowl of Australia: the wheat country, the rice paddies, the citrus and the sheep stations that the rest of the continent eats from.

A river that does the work. A river you can rely on.

The Murrumbidgee Boning Knife earns its name for the same reason. It's the workhorse of the Iconic River Collection — the blade for the close, precise work between meat and bone, for breaking down a leg of lamb at the bench, for the patient hours a butcher spends with one tool in their hand. Flexible enough to follow a joint, firm enough to do real work.

It's the knife the river earns: the one that turns up every day and never quits.

The blade and the handle

Japanese VG10 steel, three-layer Damascus, heat-treated to 59 HRC — deliberately a touch softer than the rest of the collection. A boning knife works close to bone, and that calls for toughness, not brittleness. The edge takes lateral pressure without chipping, holds up to a day's butchery, and comes back to a fine point on the stone. A 50/50 bevel ground to a 19° cutting edge: symmetrical, ambidextrous, tuned for control rather than thinness. The G10 handle carries the colours of the Riverina country the river runs through — wheat gold, snow blue, and the sun-cracked earth of the plains.

Japanese craft. Australian story. Made to be sharpened, not replaced.

Specifications

• Blade Length: 148mm (5.83")
• Blade Thickness: 2.5mm
• Heel Height: 32mm
• Overall Length: 281mm (11.06")
• Handle Width: 19mm
• Steel: VG10 (Japanese), 59 HRC
• Handle: G10
• Bevel: 50/50
• Cutting Edge Angle: 19°

"Stay sharp and have a knife day"