Boning Knife - 440C Steel - Micarta - Black - 150mm

SENJEN Single Boning Knife 15 cm - precise meat cutting

This boning knife from the SENJEN Single series features a German 440C steel blade and an ergonomic black Micarta handle. With a blade length of 15 cm and a weight of 322 grams, this knife provides you with precise control when cutting and boning meat. The steel has a hardness of 57-58 HRC, ensuring excellent sharpness and durability for everyday use.

Ideal for professional chefs and food enthusiasts seeking a quality tool for precise removal of bones and fat from meat cuts without the need to invest in expensive Japanese knives.

German 440C steel for optimal sharpness

The knife's 440C steel blade is particularly well-suited for boning, as it combines good sharpness with strength. This type of steel is easy to maintain and can be quickly sharpened with a ceramic honing rod. The single-layer construction provides the right stiffness to work precisely around bones and tendons while maintaining sharpness even with intensive use. The steel's hardness of 57-58 HRC offers an ideal balance between sharpness and resilience.

Micarta handle for secure handling

The rounded Micarta handle is designed to provide a secure grip under all working conditions. The material is robust and slip-resistant, even when wet, which is crucial when working with meat. The thoughtful balance between the blade and handle reduces wrist and arm fatigue during extended use. Weighing in at 322 grams, the knife has the right heft to cut through tendons and around bones with minimal effort.

Technical specifications

Blade length: 15 cm
Weight: 322 grams
Steel type: German 440C steel (1 layer)
Hardness: 57-58 HRC
Handle: Black Micarta
Design: Danish

This boning knife gives you:

• Precise control when removing bones and fat from meat cuts
• Durable sharpness that is easily maintained with a ceramic honing rod
• Ergonomic grip that prevents hand fatigue during intensive use

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

Frequently Asked Questions

How do I maintain my SENJEN boning knife?

Always hand wash the knife with mild soapy water and dry it thoroughly after use. Regularly use a ceramic honing rod to keep the edge sharp. The knife is not dishwasher safe.

What is the difference between a boning knife and a filleting knife?

A boning knife typically has a stiffer blade designed for working around bones, while a filleting knife has a thinner, more flexible blade for precise filleting of fish and meat without bones.

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