| In a shin bone soup the meat delicately falls from the bone after being simmered over time. But for those occasions when you have to separate meat from the bone cooked or uncooked this knife is the ideal tool. The tip looks like a delicately bowed half spear; its point lies on the end of a straight spine where it s met by a cutting edge that rocks up to a 40-degree angle to the tip. This allows for deep accurate cuts.Forged high carbon no stain German steel ice hardened for increased strength. High impact hygienic plastic handle with smooth non-riveted design. Hand washing recommended. Wipe dry after washing and store in a knife block rack or sheath. Maintain knife-edge with regular use of sharpening steel to realign the edge of blade. |
