Boning knives have long, thin, flexible blades with a sharp tip to make piercing meat easier and safer.
The blade is designed to cut through ligaments and connective tissue to remove raw meat from the bone.
Blade size: 17cm
Handle size: 10cm
Blade width: 2cm
Knife weight: 130gm
Blade material: VG10 Damascus steel 37 layers
Handle material: Abalone Shell
Blade color: Stainless grey