The Master Kuo G-3 Small Taiwan Tuna Knife/Boning knife is tailored for precise tasks like cutting small fish with bones and is commonly employed in traditional markets for butchering pork and beef by separating fat layers from meats. Its blade is also adept at scraping scales off fish.
This G-3 knife has a 3-layer laminated steel construction. Its outer layers are stainless steel, while the inner core consists of traditional Japanese High Carbon SK5 steel, offering an RC hardness of 60-61. For a larger knife, check out the Master Kuo G4.
Dimensions:
- Blade: 150 x 65 x 2 mm / 5.9″ x 2.5″ x 0.08″
- Handle Length: 95 mm / 3.75″
- Overall Length: 235 mm / 9.25″
- Weight: 165 g / 6 oz.
For maintenance, clean the knife with warm water and soap, ensuring immediate towel drying. Avoid using a dishwasher. While the stainless-clad outer steel prevents rust, the exposed SK5 core edge steel may develop surface rust over time, removable by sharpening.
Master Kuo knives arrive exceptionally sharp from the factory, with further potential after professional sharpening services. Recommended services include 2000 and 5000 Grit options. Additionally, custom-made leather sheaths are available for this knife.
Kuo Chang-Shi is most famous for forging the original Green Sword of Destiny from the 2000 movie “Crouching Tiger, Hidden Dragon”. His Damascus steel designs incorporate human bones and ashes to imbibe the spirit into the piece, as well as to add some elemental strength to the steel (such as manganese and phosphorus), which is based on historical accounts in ancient Chinese sword making.
Videos:
butcher john –
The G3 curvature gives me lots of maneuverability when butchering the pork, especially when I make my Culatello Ham.