Boning knife, 15 cm, Granton, Narrow, Red

Granton boning knife – precise work with cuts of meat

This narrow boning knife from Granton features a 15 cm blade in stainless Sheffield steel and an ergonomic handle in hard-wearing red polypropylene. Weighing just 100 grams and with its narrow, firm blade, the knife gives you optimal control when removing bones and fat from cuts of meat with precision.

Ideal for finer carving work where you need to navigate closely around bones and sinew in both smaller and larger cuts of meat.

Sheffield steel with historic quality

The blade is made from flat steel with a hardness of 56 HRC, giving the knife a good balance between sharpness and wear resistance. The stainless Sheffield steel ensures long-lasting durability and resistance to corrosion when the knife is properly maintained. The narrow blade makes it possible to work precisely around bones and cartilage, minimising waste of valuable meat.

Ergonomic grip for prolonged use

The red polypropylene handle is designed with a focus on comfort and safety. The material provides a firm grip even with wet hands, which is essential when working with raw meat. The well-considered weight distribution of 100 grams makes the knife comfortable to work with even during extended carving tasks, reducing strain on wrists and fingers.

Maintaining your boning knife

To preserve the quality and sharpness of the knife for as long as possible, it should always be hand washed immediately after use and dried thoroughly. Please note that the knife is not dishwasher safe, as this can damage both the blade and the handle. Regular sharpening will ensure the knife remains sharp and precise during carving work.

With the Granton boning knife you get:

• A specialist 15 cm knife for precise boning and trimming of meat
• Durable Sheffield steel with 56 HRC hardness for long-lasting sharpness
• Ergonomic red polypropylene handle for a secure grip and good comfort

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How does a boning knife differ from a filleting knife?
A boning knife typically has a stiffer blade than a filleting knife and is specifically designed to work close to bones, whereas filleting knives have more flexible blades to follow the anatomy of fish.

Can I use this knife for purposes other than boning?
Yes, the narrow blade also makes it suitable for precision tasks such as trimming meat and removing sinew, though it is primarily optimised for boning work.