The plus: Its long, straight blade allows for a smooth and precise pushing motion, perfect for removing fat, skin, and membranes from flat muscles (fillet, poultry cutlets, or even rump steak, flank steak, etc.).

The NITRUM stainless steel blade, enriched with nitrogen, offers 40% better cutting performance and durability than conventional steels (ISO-8442 standard). The blade is hardened at -80°C for even greater hardness. The quality of the alloy also allows for a finer grinding angle and sharp (total angle of 27°).

The ergonomic, non-slip handle does not absorb water and is resistant to heat, conventional cleaning products, and acidic foods. It consists of a solid polypropylene base covered with a layer of soft elastomer. Comfort and optimal grip are guaranteed, and this knife even reduces fatigue during long cutting sessions. Thanks to the Bactiproof Silver antibacterial treatment, the presence of bacteria, germs, and fungi on the handle is reduced by 99.9%.

Our advice on use and care:

Use the boning knife only on plastic or wood (chopping board sold separately), never on hard surfaces. Preferably wash the boning knife by hand and dry it with a soft cloth. Do not use bleach, which could damage the blade (stains, etc.). For improved hygiene, sterilise the knives using a knife steriliser (sold separately). The boning knife can be sharpened with a sharpening steel (sold separately) or a sharpener (sold separately) when the blade is dull. For precise, loss-free cutting: use a poultry cut-up cone (sold separately). For added safety, use mesh gloves and a metal apron (sold separately). The boning knife can be stored on a magnetic bar (sold separately), close to the work surface.