Boning Knife, 15 cm, Senjen Single

SENJEN Single Boning Knife 15 cm – Precise Meat Preparation

This boning knife from the SENJEN Single series features a German 440C steel blade and an ergonomic black Micarta handle. With a blade length of 15 cm and a weight of 322 grams, the knife gives you precise control when trimming and boning meat. The steel has a hardness of 57–58 HRC, ensuring excellent sharpness and durability in daily use.

Ideal for professional chefs and food enthusiasts who want a quality tool for the precise removal of bones and fat from cuts of meat, without having to invest in expensive Japanese knives.

German 440C Steel with Optimal Sharpness

The knife's 440C steel blade is particularly well suited to boning knives, as it combines good cutting performance with strength. This type of steel is easy to maintain and can be quickly re-honed on a ceramic honing steel. The single-layer construction (1 layer) gives the blade the right rigidity to work precisely around bones and sinew, while retaining its edge even under intensive use. The steel's hardness of 57–58 HRC offers an ideal balance between sharpness and resilience.

Micarta Handle for Secure Control

The rounded Micarta handle is designed to provide a secure grip in all working conditions. The material is robust and non-slip even with wet hands, which is essential when working with meat. The considered balance between blade and handle reduces fatigue in the wrist and arm during extended use. At a total weight of 322 grams, the knife has the right heft to cut through sinew and around bones with minimal effort.

Technical Specifications

Blade length: 15 cm
Weight: 322 grams
Steel type: German 440C steel (1 layer)
Hardness: 57–58 HRC
Handle: Black Micarta
Design: Danish

This boning knife gives you:

• Precise control when removing bones and fat from cuts of meat
• Lasting sharpness that is easily maintained with a ceramic honing steel
• An ergonomic grip that prevents wrist fatigue during intensive use

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

Frequently Asked Questions

How do I maintain my SENJEN boning knife?

Always wash the knife by hand with mild washing-up liquid and dry it thoroughly after use. Use a ceramic honing steel regularly to keep the edge sharp. The knife is not dishwasher safe.

What is the difference between a boning knife and a filleting knife?

A boning knife typically has a stiffer blade for working around bones, whereas a filleting knife has a thinner, more flexible blade for precise filleting of fish and boneless meat.