High Quality, European Made, Boning Knife, Semi-Stiff Blade with an Anti-Slip Handle

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Purpose
The narrow, semi-stiff 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.