The boning knife is designed to easily separate meat from the bone, as well as for skinning and removing tendons. Notable is the narrow, flexible blade that adapts to the cutting material.

Due to its curved shape, the edge is longer than that of a straight knife, allowing for a long, pulling cut.

The blade is made from the alloy X 55 Cr Mo V14. Each individual component has a specific purpose: chromium provides wear resistance, molybdenum offers corrosion resistance, and carbon contributes to strength.

The handle made of PP/TPE is very hard and resistant to heat and acids. Additionally, it fits comfortably in the hand, enabling fatigue-free work.

With a hardness of 56° Rockwell (HRC), it strikes the perfect balance between long-lasting sharpness and easy re-sharpening. Those who use their knife frequently will be very satisfied with this balance.