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

Due to its curved shape, the blade 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 serves 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 acid. 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 resharpening. Those who use their knife frequently will be very satisfied with this balance.