5.5" Boning Knife - Master Series (B30) new-arrivals and on ripe heirloom tomatoes

and on ripe heirloom tomatoes where a straight blade just pushes the skin around

vacuum heat-treated to a hard 60-62 HRC

Rugged Simplicity

An Edge That Stays Razor-Sharp

One Shared Core

5.5" Boning Knife - Master Series (B30) new-arrivals and on ripe heirloom tomatoesReach for this when you're filleting a salmon or stripping silverskin off a beef fillet. A 5. 5 inch boning knife is short enough to manoeuvre in tight spaces and narrow enough to follow the contours of a joint that a chef knife can't reach without wasting meat. Flexible Enough for the Work Boning is detail work. The blade needs to get close to the bone, follow the joint, and strip cleanly without tearing. The 67 layer Damascus wraps a 10Cr15CoMoV