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Green River Boning Steel Knife and Sheath Set


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Proudly made in New Zealand! Hard and wear-resistant blade with improved edge retention. Made from high-grade steel imported from Germany and Japan.

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You’re not just buying a knife; you’re buying a part of New Zealand’s history.

Green River knives are manufactured by E. Goddard Ltd, which has a proud Kiwi heritage since 1927.  Part of Victory Knives who has been working hand in hand with hardened industry professionals.

Through decades of discussions and development with experts in the food processing industry, Victory Knives has evolved to become the standard, which is no simple task. That’s because each knife shape is specifically designed to enable efficiency, and professionals can feel the difference. Whether you are in a professional meat or fish processing company, a commercial diver or a weekend fisherman, Victory Knives has a reputation for unsurpassed quality and corrosion resistance, developed for adventure and built for a lifetime.

Proudly made in New Zealand!

This set contains a Green River 15cm curved boning knife, sharpening steel & a leather sheath with a belt loop.

  • Hygienically bonded from high-quality materials to withstand even the toughest wear.
  • Comfortable, rubberised thermoplastic elastomer grip with added slip-proof surface for safe handling
  • Handle materials MAF and FDA approved
  • Safety finger guard on the handle
  • Blade length of 15cm
  • Forged and tempted from specially selected high quality carbon steel to give the finest quality cutting edge.
  • The stainless steel blade hardness is 54-55 HRC, with a sub-zero (-80ºC) quench after hardening
  • Hard and wear-resistant blade with improved edge retention. With proper care, it will last a lifetime
  • Made from high-grade steel imported from Germany and Japan

NOTE: Carbon steel knife should be oiled immediately after use to help prevent corrosion. See the care instructions



Use & Care

  • Steel your knife regularly to help retain the edge. This is critical for performance; a quick touch on either side will help maintain the edge and therefore give far better cuts.
  • Wash and dry your knife after use. It is recommended not to use a dishwasher; handwashing isn’t that difficult for your prized tool.
  • Do not burn or overheat the blade when sharpening. This will cause damage to blade properties.
  • Store in a safe and dry place.
  • Carbon steel knife should be hand washed, thoroughly dried and oiled 9we recommend vegetable oil)  to prevent rusting.
  • Green River carbon steel knives come with an epoxy coating, to remove this, wash with a solvent.

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