Boning Knife, 15 cm, Icel Protect, Curved

Icel Protec Boning Knife – Precise Control When Boning

This Icel Protec boning knife with a curved 15 cm stainless steel blade is specially designed for professional meat boning. The ergonomic black plastic handle with finger guard ensures safe handling, while the curved blade enables 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 Work

The finger guard on the knife's ergonomic handle is an important safety feature that prevents the hand from sliding forwards onto the blade during use. This is particularly important during boning, where considerable force is often applied. The curved 15 cm blade provides good manoeuvrability around bones and joints, making the work more efficient and less strenuous.

Durable Quality for Daily Use

Weighing 160 grams, the knife sits comfortably in the hand without feeling heavy during prolonged use. The stainless steel blade resists corrosion and retains its edge for a long time with proper maintenance. To preserve the knife's sharpness and extend its lifespan, hand washing and thorough drying after use are recommended, as the knife is not dishwasher safe.

Technical Specifications

The knife is part of the Icel Protec series, known for 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 that provides a secure grip even with wet or greasy hands. The overall weight of 160 grams offers a good balance between control and power.

With this boning knife you get:

• Precise control during boning thanks to the curved blade
• Enhanced 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@hwl.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 the handle.

How often does the knife need sharpening?
Depending on the intensity of use, regular sharpening is recommended to maintain the edge. Professional users may need sharpening monthly, while occasional users can typically manage with 2–4 times a year.

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