Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily manoeuvrable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation. For professional carving in the kitchen or at the table we recommend our Carving Set.
Blade
Length: 5.5 in
Width: 1.2 in
Material: Forged German steel
Rockwell Hardness: 58 HRC
Handle
Length: 4.4 in
Material: Resilient synthetic handle, riveted
Country of Origin: Germany
Best For
Bones, fish, meat, skinning poultry, removing tendons and fat
Specifications
Cutlery Type: Boning knife
Series: Classic
Production Method: Forged
Care Instructions
- Wash by hand and immediately towel-dry.
- Avoid using abrasive sponges or leaving your knife soaking in the sink.
- Safely store your knife using a storage solution.
- Avoid cutting on hard surfaces such as metal, glass or hardwoods like bamboo.
- Regular honing is essential to keep your knife performing at its best.
- Sharpen as needed using a whetstone, sharpening steel, or hand-held knife sharpener.
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