Classic 5" Boning Knife

Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily maneuverable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation.
For professional carving in the kitchen or at the table we recommend our Carving Set.

Specifications

• Handle Length-
• Material- Resilient synthetic handle, riveted
• Method- Forged
• Blade Length-5.512 in.
• Width-1.614 in.

Good for Cutting, Boning, De-boning, Trimming, Fish, Meat and Poultry

Use & Care

After use, simply wash and dry this knife by hand-like all Wusthof knives, proper knife care maintains the blade’s premium quality.

Honing should be done regularly to make up for any loss of sharpness.

Knives should only be sharpened if truly blunt.

To ensure knives do not become blunt too quickly, us a reliable cutting board made of wood, thermobeech or plastic and store properly in a knife block, in-drawer tray, magnetic knife holder or blade guard.