Boning is all about following the bone, and the curved, semi-flexible blade on this Pro Series 6" knife does exactly that. It bends just enough to hug the frame of a chicken or the ribs of a pork loin, then stays firm enough to work through joints and silver skin, leaving more meat on your plate and less on the carcass.
The blade is X50 German stainless steel with a satin flat grind, a 15-degree edge, and 56 HRC hardness for a keen edge that is easy to touch up. The PolyFibre handle stays grippy through a messy job, and the Knife for Life warranty backs it.
This knife takes a razor's edge every time you sharpen it.
Specifications