This knife, with its 13cm sharp and pointed blade, is perfect for boning meat or to remove the rind from cured pork.
The superior quality of the steel used guarantees a clean cut. The blade is made to last and will stay sharp for long. Can be washed in the dishwashere and is ideal for everyday use
Boning meat, removing rind from cured pork.
Blade: Carbon-tempered stainless steel 1.4116 Molibdeno Vanadio. Long lasting, elevated hardness.
Handle: POM resin with stainless steel rivets