Boning Knife

Basic Info

A specialized knife with a narrow,pointed,and flexible blade designed for separating meat from bone,removing sinew and cartilage.Requires precise control and skill.

Key attributes

Origin

china

Weight

120 g

Handle

Non-Slip Rubber

Blade Profile

Narrow, Pointed, Flexible

Blade Length

15 cm

Blade Material

High-Carbon Stainless Steel

Type

Boning Knife

Tip

Very Sharp Point

Blade Width

Narrow

Flexibility

High

Customer reviews

Sophie Muller · Homesteader

The cleaver's performance exceeded expectations when processing poultry. The blade's wedge design effectively separates joints when breaking down chicken frames without excessively damaging the meat. I advise first-time users to pay attention to mastering the correct grip angle to fully utilize its design advantages.

Charlotte Dubois · Home Cook

As a Santoku knife user, the lightweight feel of this knife has genuinely improved my slicing efficiency. The sharpness of the VG-10 core steel is excellent, offering a noticeably smooth feel when handling fish. The Damascus pattern is not only aesthetically pleasing but also provides better anti-stick performance compared to my old knife.

Henry Carter · Butcher Shop Owner

The weight distribution of the cleaver is professional. The 600g weight concentrated in the front of the blade significantly reduces effort when processing pork ribs. The toughness of the high-carbon steel is commendable; after three months of intensive use, the edge shows no chipping, requiring only periodic sharpening.

Product Description

Product Features

Narrow blade and very sharp point allow insertion into crevices between muscle and bone.The blade has some flex/tempering,allowing it to bend and follow bone contours for precise separation.The non-slip rubber handle ensures a secure grip even when greasy.The edge is typically very sharp for accurate cuts.

Product Specifications

Blade length typically 12-16 cm(5-6 inches),very narrow(widest point~2-2.5 cm/1 inch),tapering to the point.Steel selection prioritizes toughness over maximum hardness,usually HRC 56-58.Blade thickness is moderate,providing strength while allowing controlled flex.

Product Application

Used professionally in meat preparation:deboning chicken legs,duck breasts;removing meat from ribs;processing lamb legs or pork hocks.Also suitable for fish boning(e.g.,removing pin bones from salmon).Essential for home cooks who process whole cuts of meat for better yield or for professional kitchens requiring precise butchery.

Basic Info

Key attributes

Customer reviews

Product Description

Product Features

Product Specifications

Product Application

Frequently Asked Questions (FAQ)

Company Profile

General Information

Trade Capability

Company Show