Boning knife, 13 cm, Icel Maître, straight blade

Icel Maître boning knife – precise control when butchering

This Icel Maître boning knife with a 13 cm blade length allows you to remove bones and fat from cuts of meat with great precision. The slim, straight forged steel blade is designed to give you full control when working with pork breast, beef rump, and other cuts where accuracy is essential.

Ideal for professional kitchens and food enthusiasts who value quality tools for precise butchering and meat preparation.

Forged steel with superior durability

The knife is made from forged high-carbon steel, giving a hardness of 56 HRC. This combination ensures the edge stays sharp for a long time, even during intensive use in busy kitchens. The black plastic handle provides a secure grip so you can work accurately even when the knife or your hands are damp. As part of Icel's exclusive Maître series, this boning knife represents professional quality for demanding users.

Precise control when removing bones

The knife's 13 cm blade is carefully designed to give optimal manoeuvrability around bones and sinew. You can remove bones from poultry, trim fillet, or cut fat from joints with great accuracy. The straight blade lets you get into tight spaces where other knives would be too cumbersome, and the slim design ensures you have full control over the cutting process without damaging the valuable meat.

Caring for your quality knife

To preserve the knife's quality and sharpness, it should be washed by hand and dried thoroughly after use. The knife is not dishwasher safe, as the high temperature and aggressive detergents can negatively affect both the edge and the handle. With proper care, this boning knife will be a reliable companion in the kitchen for many years to come.

This Icel Maître boning knife gives you:

• Precise control when removing bones and trimming meat
• Lasting sharpness through forged steel with 56 HRC hardness
• Professional quality from Icel's exclusive Maître series

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

Frequently asked questions

How do I best maintain my boning knife?
Always wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher and store it protected from knocks and impacts.

What is the difference between a boning knife and a filleting knife?
A boning knife is designed to remove bones and work close to the bone structure in meat, while a filleting knife typically has a thinner, more flexible blade for cutting along fish bones and slicing thin portions.

AI has contributed to this text and we therefore reserve the right to correct any errors.