A boning knife with a stiff and narrow blade is ideal for cutting pork flanks or bones from lamb roasts. It is important to have a durable knife when working near bones. Ran means "the excellent" in Japanese, which is fitting for this knife series. The blades consist of 69 layers of damascus steel, with a core of hard VG10 steel and outer layers of softer, rust-resistant steel. This gives the knives extreme sharpness and durability. The blades are hammered and polished for a beautiful appearance. The handle is made of black micarta, produced by joining linen cloth and special plastic under high pressure. This provides a hard, water-resistant and hygienic material, perfect for kitchen environments. The handle is attached with two strong steel rivets and has a stainless button at the end to ensure perfect balance.