2C 756/13

BONING KNIFE

2C 756/13

Coming soon
US$ 27.11

Blade steel: UNI X50CrMoV15

Hardness: HRC 55-57

Blade coating: Satinato

Handle: Black POM

Blade Length: 130 mm - 5.12"

Overall Length: 255 mm - 10.04"

Blade Thickness: 0.0 mm - 0.00"

Rivets: Stainless Steel

Dishwasher safe: Yes

Made in: UE

  • Description
    The boning knife is an essential tool in every kitchen and butcher shop, ready to masterfully tackle the task of removing bones from meat with precision and ease. With its short, rigid, and sharp blade, this knife allows for precise cuts around the bones without compromising the surrounding meat. Its tip provides optimal control during use, enabling precise work even in the most delicate details. Thanks to its versatility, the boning knife is not only ideal for boning a variety of meats, such as chicken, beef, pork, and lamb, but it can also be used for specific cuts and working with tougher meats.

    The Classic line is the knife line with blades cut using the laser cutting technique from a single sheet of steel. This procedure gives the knife a lightweight feel, allowing for extended periods of work in the kitchen without fatigue, being gentle on the wrist and hand. Versatile, flexible, and easily sharpenable, these knives are of high quality and durable over time at an affordable price.
  • Gallery
options:
2C 750/20
2C 749/7
2C 765/11
2C 766/11D
2C 762/14
2C 759/18
2C 760/18
2C 743/26
2C 743/30
2C 752/26
2C 752/30
2C 754/24
2C 754/30
2C 755/24
2C 755/26
2C 758/16
2C 758/19
2C 744/22
2C 736/26
2C 753/30
2C 750/15
2C 750/18
2C 750/25
2C 750/30
2C 756/15

Info

The boning knife is an essential tool in every kitchen and butcher shop, ready to masterfully tackle the task of removing bones from meat with precision and ease. With its short, rigid, and sharp blade, this knife allows for precise cuts around the bones without compromising the surrounding meat. Its tip provides optimal control during use, enabling precise work even in the most delicate details. Thanks to its versatility, the boning knife is not only ideal for boning a variety of meats, such as chicken, beef, pork, and lamb, but it can also be used for specific cuts and working with tougher meats.

The Classic line is the knife line with blades cut using the laser cutting technique from a single sheet of steel. This procedure gives the knife a lightweight feel, allowing for extended periods of work in the kitchen without fatigue, being gentle on the wrist and hand. Versatile, flexible, and easily sharpenable, these knives are of high quality and durable over time at an affordable price.

Blade Coating: satin
Blade Steel: stainless steel 4116 X50CrMoV15