Item #: 52001-150
High Quality, European Made, Boning Knife, Narrow and Semi-Flexible Blade with a Full Tang, Ergonomic Winewood Handle
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The narrow, semi-flex blade is used to cut raw meat away from bones, trim fat and remove silverskin. A semi-flex blade is often chosen when the Chef wants just one boning knife, as this blade has the benefits of both a flexible and stiff blade. Used for fish, poultry, beef and pork. The narrow, slightly curved blade provides good control of the blade tip when cutting around bones.
It's the raised thick part between the blade and the handle, which usually distinguishes the knife as fully forged.
The bolster acts as a guard providing safety balance, sturdiness, and comfort.
Beware of companies that manufacture knives with an imitation bolster as these knives are invariably cheaper in quality compared against a “one piece fully forged” knife.
Read more glossary terms in our Education Section.