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Classic professional-style boning knife. This is similar to the boning knife that so often comes in home "knife block" kits, but in a flexible and thinner-bladed version, and so really more useful (this is another knife style that Anthony Bourdain recommends). Perfect for de-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is for working closely around joints. And because it's thin and flexible, it's also fine for filleting delicate fish or preparing carpaccio. Of course it features the same comfortable and nearly indestructible grip and razor-sharp and easy to maintain hardened stainless steel edge as the rest of the classic line. A fine, fine boning knife for all your meaty needs. German forged steel quality for a lifetime of use!
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