Boning knife, 15 cm, Icel Maître, straight blade

Icel Maître boning knife – 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 inside cuts such as pork breast and beef rump. The knife is made from forged high-carbon steel, ensuring a durable and sharp edge.

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

Forged steel for long-lasting sharpness

The boning knife is made from forged steel with a hardness of 56 HRC. This makes the blade exceptionally hard and wear-resistant, so you can maintain a sharp edge even during intensive use. The black plastic handle provides a secure grip even with wet hands, which is essential when carrying out precision tasks such as boning. The combination of the 15 cm blade and the ergonomic design gives you the right balance between manoeuvrability and reach.

Precise control when boning

With this boning knife you can work very close to the bones in your meat, minimising waste and maximising yield. The slim design lets you get into tight areas where other knives fall short. The knife's weight of 120 grams provides a good balance that reduces hand fatigue during extended use. This is particularly valuable if you regularly work with larger cuts of meat or prepare meals for large numbers of people.

Maintenance and care

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 this can damage the edge and shorten the knife's lifespan. With proper care, this Icel Maître boning knife will be a reliable companion in the 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 blade, perfect for precise boning of various cuts
• Ergonomic plastic handle ensures a stable grip during use

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?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as this 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 contributed to this text and we therefore reserve the right to correct any errors.