With a thin, semi-flexible blade, this 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.
MADE IN THE U.S.A.
420HC High Carbon Stainless Steel
Vacuum Infused African Rosewood
The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge.
Full tang is triple brass riveted to the handle, providing strength, perfect weight and balance.
Contoured handle is hand polished and designed for comfort.
Cryogenically treated blade substantially increases edge retention.
Blade: 6" L
Overall: 11-1/4" L
Stainless Steel Blades:
Hand wash and dry after each use.
Do not put in dishwasher.