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DING & DENT
Boning Knife, 6" Brown & Gray ABS
Boning Knife, 6" Brown & Gray ABS
Regular price
$33.00
Sale price
$33.00
Regular price
$56.00
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Boning Knife: This 6-inch Boning Knife is the go-to knife for cutting large pieces of bone-in meat, deboning, slicing chicken cutlets so they are paper thin, or butterflying large pork chops.
Clean & Easy Cutting Tool: This boning tool with its slightly curved, long blade will help you debone just about anything with ease. You can even use this knife to separate the skin from a fish fillet. The blade on this knife is thinner and more flexible than traditional knives, making it easier to maneuver.
Clean & Easy Cutting Tool: This boning tool with its slightly curved, long blade will help you debone just about anything with ease. You can even use this knife to separate the skin from a fish fillet. The blade on this knife is thinner and more flexible than traditional knives, making it easier to maneuver.
- Made in Germany from premium X50CrMoV15 German steel.
- Optimized multi-stage heat treatment with advanced CRYO ice-hardening process for superior edge retention, hardness, durability, and flexibility characteristics.
- Handle Material: Full INNER Tang (steel) covered with GW Brown and Gray injected quality ABS Polymer mold with antibacterial material.
- Featuring a 15-degree angled blade edge, sharp heel, and smooth spine for precise cutting performance.
- Ergonomic handle and SMART-BOLSTER™ design for comfort, control, and precision.
- Five-year limited warranty.
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Specifications
Model: OD-10-114-0306
Characteristics
- Blade Knife Steel: Premium X50CrMoV15 German Steel
- Edge Type: Straight Edge
- Blade Hardness (HRC): 55 +/-2 HRC
- Blade Angle: 15° Angled Blade Edge
- Handle Type: Full INNER Tang Steel, Injected Brown & Gray ABS Polymer
- Method: Forged
- Made in: Germany
Measurement
- Blade Length: 6"
- Handle Length: 5.25"
- Weight: 0.256 lb
Use & care
- Avoid cutting on hard surfaces such as stone, metal, or glass.
- Hand-wash with warm water and a mild detergent, then rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed; with regular use and honing, sharpening may only be necessary once or twice a year.
Visit our Use & Care page for more care instructions.
