Boning Knives

Bones, tendons and fat are difficult to remove from meat. It's easy to cut away too much from the valuable food. You can avoid this by using the boning knife from ZWILLING. The boning knife is part of the FOUR STAR® range and is ideal for preparing meat. This knife range has been on the market for almost 40 years and is therefore one of ZWILLING's most popular series. It has a simple and sleek design with a focus on functionality. The plastic handle is ergonomically designed and every knife from this range has a stainless steel bolster to help prevent slipping. When cooking is over, the boning knife is easy to clean under clear water. A closer look at the boning knife's blade is revealing. It's made from a single piece of premium steel that optimally combines carbon and chromium elements. A ice-hardening process then makes the FRIODUR® blade corrosion-resistant and keeps it sharp and flexible. The process greatly improves the blade's cutting characteristics to make meat preparation easy.

ZWILLING J.A. Henckels Gourmet Boning knife 14 cm. Removing bones or sinew and fat is a tricky task which should not be undertaken with a large chef’s knife. You can easily hurt yourself, or cut too much of the delicious meat off. That’s why you need a ZWILLING boning knife; a perfect length at 14 cm. The slim blade makes light work of boning tasks. ZWILLING® Gourmet is the go-to knife for home chefs eager for their everyday knife to be exceptional. The single-piece, precision-stamped blade construction is lighter than forged knives, allowing for maximum maneuverability. Proudly crafted in Germany, the knives are made of special-formula steel that has been perfected for over 285 years. Combined with ZWILLING's signature ice-hardening technique, the blades are harder, sharper, they will not stain or chip and they retain their sharpness longer. The ergonomic, triple-riveted handle ensures fatigue-free cutting. Experience the comfort, durability, and sharpness of ZWILLING Gourmet.

Removing bones or sinew and fat is a tricky task which should not be undertaken with a large chef’s knife. You can easily hurt yourself, or cut too much of the delicious meat off. That’s why you need a ZWILLING boning knife; a perfect length at 14 cm. The slim blade makes light work of boning tasks. The knife from the PROFESSIONAL “S“ range is used by professional chefs the world over because of its high-quality materials. The steel used in the special ZWILLING manufacturing process has the perfect chromium and carbon content, and the knife is precision-forged from a single piece of steel. The FRIODUR® blade is also enhanced by a special ice-hardening technique which makes the boning knife particularly corrosion-resistant and flexible with excellent cutting properties. The bolster is seamless, ensuring no annoying edges to the knife. The handle is made ​​of a plain black synthetic material and has three rivets. So you have a classic traditional boning knife which is sharp and flexible - a must in any kitchen.

Zwilling Pro Boning knife, 14 cm. FRIODUR® ice-hardened blade starts sharper and stays sharper longer.

The Marttiini fish fork is an indispensable tool for filleting fish of any size. This convenient fork allows for easy removal of the skin from fish fillets. The rubberized handle provides a good grip on the fish or fillet, without worrying about the fork slipping off your fingers.

Even if Santoku and Chef knife are almighty, there still are some kind of foods and ingredients they cannot cut or unsuitable for cutting. This series of knives are used to cut for that kind of foods. Knife is ideal for frozen food.

Honesuki knife from Pro M Seki Kanetsugu series. The Kanetsugu Pro M series knives are made of monosteel Molybdenum stainless steel, which makes the knife ultra-affordable. Heat-treated to 58 HRC, the grind is extremely thin for this hardness, and the cutting performance is laser-like. Compared with other knives in this price range, Kanetsugu Pro M has an excellent level of fit and finish. The pakkawood handle with integrated bolster is well polished.

A short (13 cm), rigid (2.5 mm thick) blade resistant to twisting is effective for separating flesh from bones, removing fat from meat. The handle guard protects the hand from the cutting edge of the blade, meaning you can work safely. Advanced blade technology - Sandvik 12c27 modified for a perfect cutting edge and rust resistance.