Boning Knife - Stainless Steel - Black - 15cm - With Finger Guard

Icel Protec boning knife - precise control for boning

This Icel Protec boning knife features a curved 15 cm blade made from stainless steel, specifically designed for professional meat boning. The ergonomic black plastic handle with a finger guard ensures safe handling, while the curved blade allows for precise cuts when removing bones and fat.

Ideal for both professional kitchens and home cooks who work with cutting and preparing meat, where precision and safety are paramount.

Safe handling during demanding tasks

The finger guard on the knife's ergonomic handle is a crucial safety feature that prevents the hand from slipping onto the blade during use. This is especially important during boning, where significant force is often applied. The 15 cm curved blade provides excellent maneuverability around bones and joints, making the task more efficient and less strenuous.

Durable quality for everyday use

Weighing in at 160 grams, the knife feels balanced in hand without being heavy during extended use. The stainless steel blade resists corrosion and retains its sharpness for a long time with proper maintenance. To keep the knife sharp and extend its lifespan, it is recommended to wash it by hand and dry it thoroughly after use, as it is not dishwasher safe.

Technical specifications

This knife is part of the Icel Protec series, known for its high quality and functionality. With a blade length of 150 mm, it is suitable for most boning tasks. The handle is made from durable plastic, providing a secure grip even with wet or greasy hands. The total weight of 160 grams offers a good balance between control and power.

With this boning knife, you receive:

• Precise control during boning thanks to the curved blade
• Increased safety with the integrated finger guard
• Durable quality with a stainless steel blade and ergonomic plastic handle

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

Frequently Asked Questions

How do I 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 both the blade and handle.

How often should the knife be sharpened?
Depending on usage intensity, regular sharpening is recommended to maintain sharpness. Professional users may need to sharpen monthly, while regular users typically can manage with 2-4 times a year.

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