Grand Sharp boning knife has a sharp point and a narrow, flexible blade, which makes it very suitable for bonning, cutting, and slicing meat, poultry and fish.
Are you tired of destroying half of the chicken when trying to get out the bones?
Your problem is that you don't have the right knife. A suitable knife for separating meat from bones, cutting out tendons, and gristle.
This Japanese knife is made from the highest quality materials: the blade is made from 67-layer Stainless Steel, and the handle is made from a water-resistant, highly durable composite. This knife is ideal for many applications such as peeling and cutting vegetables, as well as slicing meat and separating it from its bones. It works great when handling poultry.
This knife owes its great functionality to the special design of the blade: It is quite narrow, 5.5 inches long, and has a sharp pointy tip. This boning knife is highly versatile and beautiful thanks to its ornamented blade.
People love it because of:
- Long-lasting sharp edge
- Very good balance and comfort
- Material: VG-10 Steel cutting core; 33-layer of Stainless Steel SUS430 and SUS431 on each side
- Overall Length: 25.5cm
- Blade Length: 14 cm
- Blade Thickness: 1.8 mm
- G10 Handle: 11.5 cm
- Weight: 121 g
- Rockwell Hardness: HRC 60-62
The handle is made of G10 which is durable, non-slip, easy to clean, waterproof, bacteria-resistant, comfortable, and beautiful. The handle of the knife provides the max control on movements with minimum efforts.
Damascus pattern to improve stain resistance and to prevent food from sticking to the knife body.
Durability and good balance, combined with resistance to corrosion and elegant Damascus pattern making a knife worthy hands of professionals.