Boning Knife - Forged Steel - Black - 15cm

Boning Knife Icel Maître - Precise bone removal in the kitchen

This 15 cm boning knife from the Icel Maître series is specially designed to remove bones and fat from cuts of meat with great precision. The slim, straight blade gives you full control when working with meats like pork belly and beef tenderloin. The knife is made from high-carbon forged steel, ensuring a durable and sharp edge.

Ideal for professional chefs and food enthusiasts who value precision and control when cutting meat.

Forged steel for long-lasting sharpness

The boning knife is crafted from forged steel with a hardness of 56 HRC. This makes the blade exceptionally hard and wear-resistant, allowing you to maintain a sharp edge even with intensive use. The black plastic handle provides a secure grip, even with wet hands, which is crucial when performing precision tasks like boning. The combination of the 15 cm long blade and the ergonomic design gives you the right balance between maneuverability and reach.

Precise control when boning

With this boning knife, you can work very close to the bones in your meat, minimizing waste and maximizing yield. The slim design allows you to access tight areas where other knives may struggle. Weighing 120 grams, the knife offers good balance, reducing hand fatigue during extended use. This is particularly valuable if you regularly work with larger cuts of meat or prepare meals for many people.

Maintenance and care

To preserve the knife's quality and sharpness, it should be hand-washed and thoroughly dried after use. The knife is not dishwasher safe, as this can damage the edge and shorten the knife's lifespan. With proper maintenance, this Icel Maître boning knife will be a reliable companion in your kitchen for many years to come.

Get the most out of your Icel Maître boning knife:

• Forged steel blade with 56 HRC hardness for long-lasting sharpness
• 15 cm long blade, perfect for precise boning of various types of meat
• Ergonomic plastic handle ensures a stable grip during work

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

FAQ

How do I best maintain my boning knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as it can damage the edge.

What is the difference between a boning knife and a filleting knife?
Boning knives typically have a stiffer blade for working around bones, while filleting knives have a more flexible blade to follow the anatomy of fish.

AI has assisted with the text, and therefore errors may occur.