Bread knife, 20 cm, Icel Maître

Boning knife in forged steel – precision for the kitchen

This 15 cm boning knife in forged black steel gives you the precision you need when trimming and boning. The narrow, pointed blade is specifically designed to get in around bones and joints, allowing you to work efficiently with both meat and poultry. The black finish gives the knife a professional appearance that suits any kitchen.

Ideal for removing bones from meat, cutting along ribs, and precisely filleting cuts.

Advantages of forged steel

The knife's forged steel construction ensures superior balance and durability compared with stamped knives. The forging process makes the steel denser and more resistant to wear, resulting in a knife that stays sharp for longer. The full tang (where the blade continues into the handle) also provides better weight distribution and control when carrying out precise boning tasks.

Better control and safety

At an overall length of 15 cm, this boning knife is perfect for precision work. The compact size gives you full control when navigating around bones and joints. The ergonomic handle sits comfortably in the hand and minimises fatigue during extended use. The black finish on both blade and handle also reduces visible marks from daily use, so the knife retains its professional appearance for longer.

Technical specifications

The boning knife has an overall length of 15 cm, making it easy to manoeuvre in tight areas around bones. The black finish on the forged steel blade not only gives a sleek appearance but also contributes to the knife's corrosion resistance. To maintain the knife's sharpness and longevity, hand washing and regular maintenance with a sharpening stone are recommended.

This boning knife gives you:

• Precise control when boning, thanks to the narrow, pointed 15 cm blade
• Greater durability through quality forged steel construction
• Professional appearance with a black finish that conceals signs of 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 both the edge and the handle.

Can this knife be used for purposes other than boning?
Yes, the knife is also well suited to finer cutting tasks such as trimming meat and precision work with smaller pieces.

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