Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Diamant Sabatier Boning knife Riyouri 15 cm
Suitable for removing bones, tendons and fat from meat and poultry
Blade made of high-alloy stainless X45CrMoV15 steel
Special non-slip structure
Dishwasher safe, but hand washing is recommended
Do you often find yourself boning large pieces of meat? This boning knife from the Riyouri collection of Diamant Sabatier is perfect for removing meat from bones, this is also called boning. Meat comes off the bone easily because of the narrow and semi flexible blade of this boning knife. The handle of the Diamant Sabatier Boning Knife Riyouri is made of matte stainless steel and has a non-slip structure. You will receive this knife in a black gift box so you can also give it as a gift. We recommend cleaning the knife by hand after use.
Diamant Sabatier is known as a quality brand and is one of the most used knife brands in the catering industry. Diamant Sabatier gives a lifetime manufacturer's warranty on material and manufacturing defects due to its strict quality standards. Want to learn more about the X45CrMoV15 steel that is Diamant Sabatier used? On our information page you will find a detailed explanation of the types of knife steel we use at Cookinglife offer.
We recommend storing your knife in a Knife block or hang it from a knife magnet. This extends its life and is safer. After all, not only is it dangerous to put your knife loose in your kitchen drawer, but it also damages the cutting edge of the knife. The knives of Diamant Sabatier are best cleaned with warm water and possibly a little soap. We recommend drying the knife immediately after cleaning, otherwise oxidation spots may appear on the knife and that is of course a shame.
What does our expert say?
Trade Show Specialist
Boning calls for a knife that really moves with what you're doing, and that's exactly what this product excels at. The semi-flexible blade follows the contours of a lamb shoulder or chicken much more naturally than a stiff knife does, and you notice right away how much more meat you get off the bone. The narrow profile also reaches into tight spots, something I always miss with wider knives. Diamant Sabatier also has an eye for details like the seamless finish and the non-slip handle, because when you're working with fatty meat you want a knife that feels secure in your hand. For anyone who works seriously with meat, this is a purchase that pays for itself every time you pick it up.
Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Diamant Sabatier has proven itself for decades as a knife brand used to train the new star chefs. When you ask a chef about the brand Diamant Sabatier is often the answer "That was my very first chef's knife.Diamant Sabatier is incredibly proud of that and will always fight for it.
Diamant Sabatier has a wide range of knives, but also knife blocks and guards add to it. Everything is of high quality and in a finish you would expect from a top brand.
Warranty
We offer a one-year warranty period on all products, unless otherwise indicated under the features of the respective product. Warranty terms may vary by supplier.
The higher the hardness, the longer the knife will be sharp and more delicate. The hardness of a knife is indicated by HRC values. Read below what the differences between these values are to help you make the right choice.
Up to 52 HRC
This hardness is too soft to make a quality kitchen knife.
52-54 HRC
This hardness is also still quite soft and offers reasonable quality. This is still optional for a small paring knife, for larger kitchen knives it is not good enough quality.
54-56 HRC
This hardness is often found on French kitchen knives and is certainly hard enough for kitchen use. Knives with this hardness require more maintenance and will need to be sharpened more often with a sharpening steel to keep the knife sharp.
56-58 HRC
This hardness is often found in German kitchen knives. These knives are suitable for many kitchen tasks and can take a lot. They are easy to keep sharp with a sharpening steel.
58-60 HRC
This hardness is mainly found in kitchen knives from Japan. These knives have a thinner blade, which makes them lighter in weight, and they have been shown to stay sharp longer. These types of knives are sharpened at a sharper angle, making self sharpening a lot more difficult.
60-62 HRC
This hardness is also found in Japanese kitchen knives. The rule is: the harder, the longer sharp. It also increases the risk of breakage and makes them difficult to sharpen. This can be prevented by processing the steel in a certain way. The price of these knives is a lot higher.
At Cookinglife, we use the independent organisation Trustedshops to collect reviews about us as a webshop. After the order has been placed, the customer receives an email requesting a review.
* the number of reviews / stars we show change daily.
Delivery & Delivery charges
Standard delivery at home, by our partner UPS. Which is free of charge for orders from 99,-.
Below that, we charge a 14,- delivery fee. If you choose a service point, this may be cheaper. In the checkout, after filling in your shipping info. If there are any available service points available for your location, they will be shown in the checkout.
Choose from the available delivery options during checkout.
Shipping & delivery
Standard home delivery via UPS is processed at our warehouse on the same day if the order is placed on a business day before 10:30 PM.
FAQ
Can I wash the Riyouri boning knife in the dishwasher?
For knives made of high-quality steel — such as this Riyouri boning knife from Diamant Sabatier — there is one golden rule: wash them by hand. The aggressive detergents and high temperatures in a dishwasher dull the blade and can damage the handle. To care for the knife best: • Rinse the knife immediately after use under warm water • Dry it right away with a dry cloth • Store the knife in a knife block or on a magnetic strip — not loose in a drawer The blade is forged from X45CrMoV15 steel, which is known for its wear resistance. With proper care the knife will remain sharp and in top condition for years.
How do I keep the Riyouri boning knife sharp?
The Riyouri boning knife has a hardness of 56–57 HRC, which means it holds its sharp edge significantly longer than an average kitchen knife. But even the best knife needs an occasional refresh. Diamant Sabatier uses the European sharpening method, which means you can easily sharpen the knife yourself at home with: • A standard honing steel (for regular maintenance) • A whetstone (for a more thorough refresh) If you use the knife regularly for boning large pieces of meat, a quick pass along a honing steel before use is enough to keep the edge sharp.
What warranty do I get on the Riyouri boning knife?
Diamant Sabatier provides a lifetime factory warranty on the Riyouri boning knife. This warranty covers material and manufacturing defects — a clear sign that the brand fully stands behind the quality of this knife. Note: the warranty applies to manufacturing defects and does not cover normal wear or damage from improper use (such as washing in the dishwasher or using it as a lever).
Is the Riyouri boning knife also suitable for boning fish?
The Riyouri boning knife is designed as a meat knife — specifically for boning pieces of meat such as chicken, lamb shoulder and beef. The narrow, semi-flexible 15 cm blade follows the contours of bones and reaches into narrow spots between bone and meat. For filleting and de-boning fish a dedicated fish fillet knife is technically better suited, because that blade is thinner and more flexible. The Riyouri boning knife officially falls into the category of fish and meat knives, but it performs best with meat preparations.
What does the Riyouri boning knife weigh and how does it feel in the hand?
The Riyouri boning knife weighs 92 gram. That weight is deliberately chosen for good balance: not too heavy for finer cuts, and not too light when you need to apply full pressure along a large bone. The handle is made of matte stainless steel with a subtle anti-slip texture. That texture provides grip, even when working with wet or fatty meat. The result is a knife that feels like an extension of your hand, even during longer preparations.
What does our expert say?
Trade Show Specialist
Boning calls for a knife that really moves with what you're doing, and that's exactly what this product excels at. The semi-flexible blade follows the contours of a lamb shoulder or chicken much more naturally than a stiff knife does, and you notice right away how much more meat you get off the bone. The narrow profile also reaches into tight spots, something I always miss with wider knives. Diamant Sabatier also has an eye for details like the seamless finish and the non-slip handle, because when you're working with fatty meat you want a knife that feels secure in your hand. For anyone who works seriously with meat, this is a purchase that pays for itself every time you pick it up.
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Goed werkende messen die voor alle snijtaken bedoeld zijn in de keuken. Een aanzetstaal is wel een aanrader om de messen mooi scherp te houden. Tevens weer een perfecte levering door Cookinglife!
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Omdat ik het vervelend vind om met lange messen te moeten snijden, heb ik dit kartelmes van 13 cm aangeschaft. Het mes snijdt erg fijn en ik hoef geen lang broodmes te gebruiken voor de producten met een harde korst. Aanraden!
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