Deboner - Plate Steel - Red - 15cm - Narrow

Granton boning knife - precise work with meat cuts

This narrow boning knife from Granton features a 15 cm blade made of stainless Sheffield steel and an ergonomic handle crafted from durable red polypropylene. Weighing only 100 grams and equipped with a slim, sturdy blade, this knife offers you optimal control when removing bones and fat from meat cuts with precision.

Perfect for finer cutting tasks where you need to navigate closely around bones and tendons in both small and large pieces of meat.

Sheffield steel with historical quality

The blade is made from plate steel with a hardness of 56 HRC, providing an excellent balance between sharpness and durability. The stainless Sheffield steel ensures long-lasting performance and resistance to corrosion when the knife is properly maintained. The narrow blade allows for precise work around bones and cartilage, minimizing waste of valuable meat.

Ergonomic grip for prolonged use

The red polypropylene handle is designed with a focus on comfort and safety. The material offers a firm grip, even with wet hands, which is essential when working with raw meat. The thoughtful weight distribution at 100 grams makes the knife comfortable to use, even during extended cutting tasks, reducing strain on your wrists and fingers.

Maintaining your boning knife

To preserve the knife's quality and sharpness for as long as possible, it should always be hand-washed immediately after use and thoroughly dried. Please note that the knife is not dishwasher safe, as this can damage both the blade and the handle. Regular sharpening will ensure that the knife remains sharp and precise for all your cutting needs.

With the Granton boning knife, you get:

• A specialized 15 cm knife for precise boning and trimming of meat
• Durable Sheffield steel with 56 HRC hardness for long-lasting sharpness
• Ergonomic red polypropylene handle for a secure grip and great comfort

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

Frequently asked questions

What differentiates a boning knife from a filleting knife?
A boning knife typically has a stiffer blade than a filleting knife and is specifically designed to work closely around bones, while filleting knives have more flexible blades to follow the anatomy of fish.

Can I use this knife for purposes other than boning?
Yes, the narrow blade also makes it suitable for precision tasks such as trimming meat and removing tendons, but it is primarily optimized for boning work.

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