This boning knife is a wonderful addition to any kitchen collection regardless of the level of its proficiency.
Those who are struggling with other knives trying to complete cooking tasks with non-specialized tools will appreciate the advantages of a professional knife most of all. You will be able to separate bones, veins and flesh off the meat without much effort.
Other applications of the boning knife, considering its special geometry, include:
Cutting the core from apples, mangoes and other fruits and vegetables;
Carving and sculpting cakes before decorating;
Coring cupcakes or carving circles to add a filling.
The black G-10 handle with a steel bolster ensures a comfortable grip and provides a non-slipping quality to the tool.
The blade is made of 67 layers of original Japanese Damascus steel, which is incredibly durable and can cope with a wide variety of products, including the most commonly used like meat, chicken and fish.
Blade hardness 61 HRC
Blade length (mm) 150
Blade material Hammered Damascus steel, VG-10
Blade type Boning knife
Handle material G10
Number of layers 67
Overall length (mm) 275
Weight (g) 169
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