Precision, Sharpness, and Great Design Combined in One Knife
Filleting and carving fish, poultry, and meat require precision—and the right boning knife.
Here, you get a boning knife that, with its comfortable black handle and 15 cm narrow, sharp blade, ensures a cut that is both quick and frictionless. The boning knife is perfect for cutting through fish, portioning poultry, or removing the silver skin from, for example, a tenderloin.
A boning knife that completes your toolkit
The boning knife, with its 67 layers of steel, provides unique precision and sharpness. The core of the knife is made of VG10 steel, and the overall combination of steels creates a wavy look and a hardness of 60 HRC on the Rockwell scale, whereas other types of kitchen knives typically have a hardness of 55 HRC. This hardness means that it stays sharp for a long time, giving you a tool for life.
Here you get a boning knife that will undoubtedly be the finishing touch in your toolkit.
Boning Knife
Achieve masterful precision with our VG10 steel boning knife; perfect balance, long-lasting sharpness, and durability for portioning or filleting.
- Sleek blade: Perfect for boning / trimming meat
- Ultra-sharp steel: 67 layers of VG10 steel (61 HRC)
- Comfortable grip: Handle made of G10 composite
- Perfect balance: Makes cutting work easy and comfortable
Free delivery within EU
Free return within 15th of January 2025
24-hour support
- Only use plastic or wood cutting boards
- Always wash by hand and dry immediately
- Use a ceramic honing rod and/or sharpening stone
Precision, Sharpness, and Great Design Combined in One Knife
Filleting and carving fish, poultry, and meat require precision—and the right boning knife.
Here, you get a boning knife that, with its comfortable black handle and 15 cm narrow, sharp blade, ensures a cut that is both quick and frictionless. The boning knife is perfect for cutting through fish, portioning poultry, or removing the silver skin from, for example, a tenderloin.
A boning knife that completes your toolkit
The boning knife, with its 67 layers of steel, provides unique precision and sharpness. The core of the knife is made of VG10 steel, and the overall combination of steels creates a wavy look and a hardness of 60 HRC on the Rockwell scale, whereas other types of kitchen knives typically have a hardness of 55 HRC. This hardness means that it stays sharp for a long time, giving you a tool for life.
Here you get a boning knife that will undoubtedly be the finishing touch in your toolkit.
Aesthetic beauty and ultimate strength
Extreme sharpness for life
Trusted by professionals
Former Michelin chef
Former Michelin chef and Masterchef judge
Kitchen chef, Søllerød Kro
Head Chef, Dragsholm Castle
