Creme White Series 5.8-Inch Boning Knife, Geirman 1.4116 Steel, ABS

5.8" Boning Knife features a narrow ‘S’-shaped blade and is perfect for removing bones from meats and poultry and other tasks requiring a maneuverable blade. Stiff boning knives are best for beef and pork, while flexible ones are better for poultry and fish. Uses include “Frenching” racks of lamb, trimming silverskin off of tenderloins, and even coring and trimming pineapple. Try this boning knife and see how quick and easy it really is to debone a chicken.

Blade Steel Type: German 1.4116 steel
Hardness Rockwell C: 56-58
Handle Material: ABS
Type of Knife: Boning knife
Blade Length: 147 mm (5.8")
Overall Length: 277 mm (10.9")
Weight: 180 g
Blade Width: 20 mm (0.79")
Blade Thickness: 2 mm (0.08”)
Blade: Double edge (can be used for left and right hand)

**Always hand wash and dry your knives thoroughly.
**Wipe the knife clean after cooking, especially after cutting out acidic foods.
**Coat the knife with mineral oil before storing.
**Do not immerse the knife in water for a long time.
**Never put knives in the dishwasher.
**Avoid cleaners containing bleach or citrus extracts.
**Do not use marble or tile cutting boards. Always use a soft cutting board such as wood.
**Due to the nature of hand and traditional forging, each knife is unique and may have some distortion or irregularities in appearance. This is normal phenomenon.

Worldwide shipping via USPS, EMS, etc., delivered within 12-30 days.

At Seiko Knives, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our top priorities. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement. Please note that returned items must be in new condition.

For more information, please refer to Shipping&Return

We accept PayPal for payment，100% secure payments

Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.