Designed in consultation with professional chefs, the award winning Signature 16cm/6.5" boning knife has a narrow blade and pointed tip for precision boning of meat, poultry and fish.
The Japanese-style blade edge is at a 15° angle and the knife has an ergonomically shaped handle for comfort, balance and to minimise fatigue in use.
Choosing the right kitchen knife, the best knife for the task at hand, makes preparing a meal easier. Selecting the perfect knife for slicing, dicing or chopping allows you to work with accuracy and cut consistently, which helps food to cook more evenly. The specially hardened, high-quality, German stainless steel used for our Signature knives is durable, easy to clean and maintain.
Find out more: www.robertwelch.com/products/signature-boning-knife-16cm
24 ноя 2014
