With a thin, semi-flexible blade, this 6" carbon steel knife is perfect for removing the bones from meat, poultry and fish. The shape and flexibility allow the blade to get into small spaces, especially in deep cuts, holes and along the length of the bone. The sharp point is designed for precision when separating the meat from the bones in whole hams, lamb and veal legs.
NOTE: If cared for properly, carbon steel knives will maintain their superior performance and develop a protective patina over time. Treat with extra care and will give you years of service.
SALE PRICE ON B6SFCIIHO - $60.00 ($20.25 savings)
MADE IN THE U.S.A.
1095 Carbon Steel
Vacuum Infused Rosewood
The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge.
Full tang is double brass riveted to the handle, providing strength, perfect weight and balance.
Contoured handle is hand polished and designed for comfort.
Stabilized polished Rosewood, a hardwood known for its beauty and durability.
Cryogenically treated blade substantially increases edge retention.
Blade: 6" L
Overall: 11-1/4" L
Carbon Steel Blades:
Hand wash and dry after each use.
Do not put in dishwasher.
Put away dry to prevent rust.
As you use your carbon steel knives they will develop a pearlescent patina that will help protect it from rust and stains.
To remove any blade stains, lightly scrub with steel wool and household cleanser, such as Bar Keepers Friend.