Deboner - Plate Steel - Blue - 15cm - Narrow

Granton boning knife - precise work with meat cuts

This narrow boning knife from Granton is a precision tool for kitchen tasks. Featuring a 15 cm blade made of stainless Sheffield steel and an ergonomic blue handle crafted from durable polypropylene, this boning knife is designed for high-precision removal of bones and fat. The knife's slim profile allows you to reach even the most difficult areas.

Ideal for precision work with meat, where you need to work closely around bones, tendons, and fat.

Handcrafted quality with centuries of tradition

Granton has been manufacturing knives in Sheffield, England since 1601 and is recognized as one of the world's most esteemed knife producers. The knife is made from stainless plate steel with a hardness of 56 HRC, providing an excellent balance between sharpness and durability. The ergonomic polypropylene handle ensures a secure grip during use, even with wet hands, and the blue color choice makes the knife easy to identify in the kitchen.

Practical advantages for daily work

The narrow 15 cm blade shape makes this boning knife particularly suitable for precision work around bones and tendons. Its solid construction gives you control and stability during cutting tasks, which is essential when removing bones from meat without wasting valuable cuts. Weighing in at 100 grams, the knife offers good balance and reduces fatigue during extended use.

Maintenance and care

To ensure longevity, the knife should always be hand-washed and dried immediately after use. Note that the knife is not dishwasher safe, as this can damage both the blade and handle. With proper maintenance and regular sharpening, this boning knife will be a reliable companion in the kitchen for many years.

With this Granton boning knife, you will receive:

• A precision boning knife with a 15 cm narrow blade for accurate work around bones and tendons
• An ergonomic blue polypropylene handle that ensures a good grip even with wet hands
• Sheffield steel with 56 HRC hardness for optimal balance between sharpness and durability

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

FAQ

How often should I sharpen my boning knife?
It depends on usage intensity, but generally, professional sharpening is recommended 1-2 times a year with daily use.

Can I use this knife for purposes other than boning?
Yes, the narrow blade is also suitable for finer cutting tasks and trimming meat.

AI has assisted with the text, and therefore, errors are to be expected.