KITCHEN KNIVES

A boning knife is a knife for boning poultry and meat, separating meat from bones from a carcass.
The blade of this model is made of elastic stainless steel and can sometimes bend for maximum maneuverability inside dense tissues.
Japanese boning knives are available in two versions: a straight wedge-shaped blade, or a curved saber-shaped blade with a limiting heel. A boning knife separates meat and fish fillets from bones, skin, cartilage, and is convenient for cutting out small fragments.
These knives are considered specialized, but are also quite appropriate in an amateur kitchen.
Sharpening is light and asymmetrical. The blade is moderately narrow, which makes it easier to work with both poultry and beef, pork, and lamb.
It is worth buying a boning knife not only for a professional kitchen: it makes work much easier at home, for lovers of shish kebab and poultry dishes.

Blade length: 150 mm
Total length: 280 mm
Blade material: core - Steel VG10, Outer Layers - 13 Chrome Stainless Steel
Layers: 2
Sharpening: # 8000
Handle Material:  Reinforced Laminated Material - eco-friendly material that is less prone to shrinkage, cracks and other types of wear.
Type of blade: Boning knife
HRC: 60 +/-1