| From the precisely ground glade to the triple riveted hygienic handle this knife is designed with the professional chef in mind. Easily resharpened its carbon steel construction does require special care to prevent corrosion and staining but your efforts will be rewarded with superior performance. As with all boning knives this one has a slender curved blade with a pointed tip. Well-balanced strong and with a round bolster for safety and comfort this knife will speed you through the work of boning a chicken carcass. Carbon steel 52/53 Rockwell hardened blades provide a durable but easily resharpened edge Single piece hot-drop forged construction produces a stronger knife while providing weight and balance Round bolster and fine blade design are the preferred tools of the finest French chefs and culinary schools Evenly taper ground blade for precise cutting Traditional full tang triple brass riveted handle design with over-molded high grade polymer handle Keep knife edges sharp with regular use of sharpening steel Hand wash Store knife in block tray roll or on magnetic strip Made in France |
