Boning Knife, Forged German Steel, 6 Inch Angled Bolster

The 6-inch boning knife is engineered for precise meat breakdown, poultry preparation, and detailed culinary trimming. Its optimized geometry and balanced frame allow you to navigate around bones and joints with professional-level control and minimal hand fatigue.

• Precision Curved Blade: Six inches long with a gently curved profile that tapers to a sharp tip, enabling seamless routing through cartilage and dense muscle tissue.
• X50CrMoV15 German Steel: Forged from high-carbon stainless alloy to deliver reliable durability, corrosion resistance, and consistent performance day after day.
• Acute 16-Degree Edge: Hand ground to a narrow cutting angle per side for swift separation of meat and skin without crushing surrounding fibers.
• Controlled Hardness Rating: Processed to maintain an HRC 58 plus or minus two score, offering a practical balance between lasting sharpness and resistance to chipping.
• Full-Tang Architecture: Extends completely through the handle body to anchor the blade securely, distributing weight evenly for steady handling during repetitive tasks.
• Patented Angled Bolster: Shapes the transition into the handle to guide the thumb comfortably while reducing pressure points during extended food prep sessions.
• Pinch Grip Configuration: Designed dimensions accommodate a professional thumb-and-index finger hold, improving accuracy and reducing wrist strain when deboning.
• NSF Certified Build: Meets established commercial safety standards for kitchen materials and construction, ensuring dependable hygiene in any cooking environment.

This detail-oriented tool transforms intricate trimming routines into efficient, controlled workflows. The strategically weighted core and ergonomic pivot point keep your hand relaxed during long sessions, while the finely honed cutting geometry glides cleanly through tendons without tearing meat surfaces. Simple hand-washing preserves the polished finish, delivering consistent results whether you are breaking down whole poultry, preparing fish fillets, or portioning roasts at home.