For beef, pork, and game, a stiff boning knife gives you firm control. The rigid, narrow, pointed blade on this Pro Series 6" knife slips around the bone, cuts through cartilage and tendon, and separates muscles cleanly, so jobs like boning a pork shoulder or trimming a brisket go faster with less waste.
The blade is X50 German stainless steel with a satin flat grind, a 15-degree edge, and 56 HRC hardness, and the PolyFibre handle stays grippy when the work gets slick. Knife for Life warranty.
Hone it often and that keen edge keeps working through the whole job.
Specifications