This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.
CLASSIC Boning knife – 4602 / 14 cm (5″)
- Removing fat and sinews
- Removing skin from meat and poultry