High Quality, European Made, Boning Knife, Semi-Stiff Blade with an Anti-Slip Handle
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The narrow, semi-flex blade is used to cut raw meat away from bones, trim fat and remove silverskin. A semi-flex blade is often chosen when the Chef wants just one boning knife, as this blade has the benefits of both a flexible and stiff blade. Used for fish, poultry, beef and pork. The narrow, slightly curved blade provides good control of the blade tip when cutting around bones.