Boning knife, 15 cm, Granton, Wide, Black

Granton boning knife – precision in the kitchen

This wide boning knife from Granton features a 15 cm blade in stainless Sheffield steel and an ergonomic handle in hard-wearing polypropylene. It is specially designed to remove bones and fat from cuts of meat with high precision, giving you full control throughout the process.

Ideal for professional chefs and food enthusiasts working with meat carving and the removal of bones from poultry, fish or larger cuts of meat.

Heritage craftsmanship from Sheffield

Granton has been producing knives in Sheffield, England since 1601 and is among the world's most respected knife manufacturers. This boning knife is made from sheet steel with a hardness of 56 HRC, ensuring good sharpness and durability. The black polypropylene handle provides a secure grip even when hands are damp, and the wide, rigid blade delivers the stability needed when working with larger cuts of meat.

Practical advantages in everyday use

Weighing just 110 grams, the knife sits comfortably in the hand without feeling heavy, even during extended use. The wide blade provides extra strength when working around bones and cartilage, while the sharp tip allows access to hard-to-reach areas. This reduces waste and allows you to make the most of your ingredients. Please note that the knife is not dishwasher safe – hand washing is recommended to preserve sharpness and service life.

Technical specifications

Blade length: 15 cm
Weight: 110 grams
Material: Stainless Sheffield steel (sheet steel)
Hardness: 56 HRC
Handle: Black polypropylene
Special features: Wide, rigid blade

With this Granton boning knife you get:

• A precise knife backed by over 400 years of craftsmanship
• An ergonomic design that provides control and comfort
• A durable knife that, with proper care, will last for many years

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

Frequently asked questions

How do I maintain my Granton boning knife?
Always wash the knife by hand and dry it immediately after use. Avoid the dishwasher, as it can damage both the blade and the handle.

What is the difference between a boning knife and a regular kitchen knife?
A boning knife has a narrower, more flexible blade designed to work close to bones and cartilage, making it ideal for precise meat carving.

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