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Features:
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5-inch boning knife; narrow, flexible blade; used to separate meat and poultry from the bone
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High-carbon 420 stainless-steel blade resists rust and stains; exclusive Taper Grind edge stays sharp and is easy to re-sharpen
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Full-tang blade extends from tip of knife to end of handle, lends balance and weight
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Ergonomic, contoured handle made of solid walnut, secured by triple-compression brass rivets
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Classic styling; hand wash only; covered by lifetime warranty
Product Description Introducing the latest from Chicago Cutlery, designed for professional performance in the home kitchen. This 6-in. Boning Knife is designed for trimming poultry and meat from the bone. Use it to cut up your own chickens or to prep seafood for grilling. The narrow blade and flexibility allow you to trim off every last morsel and leave precious cuts intact. Each knife is handcrafted with a high-carbon 420 stainless steel blade, ergonomic, contoured walnut handle, full tang (where the blade extends from the tip of the knife to the end of the handle) and triple compression brass rivets. Exclusive Taper Grind edge ensures maximum precision and extra sharp cutting.
Customer Reviews:
Sharp KnifeMarch 19, 2007 Great utility knife. I found the walnut handle a little rough which was easily fixed by rubbing hand soap on it and cleaning off excise.
