Boning knife, 15 cm, Granton, Narrow, Blue

Granton boning knife – precise work with cuts of meat

This narrow boning knife from Granton is a precise tool for kitchen work. With a 15 cm blade in stainless Sheffield steel and an ergonomic blue handle in hard-wearing polypropylene, you get a boning knife designed to remove bones and fat with high precision. The knife's slim profile gives you access to even the most difficult-to-reach areas.

Ideal for precision work with meat, where you need to work close to bones, sinew and fat.

Handcrafted quality with centuries of tradition

Granton has been producing knives in Sheffield, England since 1601 and is counted among the world's most respected knife manufacturers. The knife is made from stainless flat steel with a hardness of 56 HRC, providing a good balance between sharpness and durability. The ergonomic polypropylene handle ensures a secure grip during work, even with wet hands, and the blue colour makes the knife easy to identify in the kitchen.

Practical advantages in daily work

The narrow 15 cm blade shape makes this boning knife particularly well suited to precision work around bones and sinew. The firm construction gives you control and stability during cutting, which is crucial when removing bones from meat without wasting valuable material. The knife's moderate weight of 100 grams contributes to good balance and reduces fatigue during extended use.

Maintenance and care

To ensure a long service life, the knife should always be hand washed and dried immediately after use. Please note that the knife is not dishwasher safe, as this can damage both the blade and the handle. With proper care and regular sharpening, this boning knife will be a reliable companion in the kitchen for many years.

With this Granton boning knife you get:

• A precision boning knife with a 15 cm narrow blade for accurate work around bones and sinew
• Ergonomic blue polypropylene handle ensuring a good grip even with wet hands
• Sheffield steel with 56 HRC hardness for an optimal balance between sharpness and durability

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

Frequently asked questions

How often should I sharpen my boning knife?
This depends on frequency of use, but as a general rule professional sharpening is recommended once or twice a year with daily use.

Can I use this knife for purposes other than boning?
Yes, the narrow blade is also suitable for finer carving tasks and trimming meat.