The Cangshan 5-inch Boning Knife from the S Series is an essential tool for any kitchen, designed to effortlessly separate meat from bones and trim fat. This knife is crafted from high-alloy German steel, ensuring exceptional durability, sharpness, and resistance to rust and stains. The blade undergoes precise heat treatment and is hand-sharpened to a razor-sharp edge, making it ideal for delicate tasks that require precision.

The boning knife's 5-inch blade is thin and flexible, allowing it to maneuver around bones and joints with ease, making it perfect for deboning poultry, meat, and fish. Its tapered design provides control and accuracy, ensuring clean cuts every time. The ergonomic handle is crafted from black POM (polyoxymethylene) material, which offers a comfortable and secure grip, reducing hand fatigue during prolonged use. The handle's full tang construction adds balance and strength, enhancing the knife's overall performance.

The knife's seamless design between the blade and handle not only ensures a sleek appearance but also makes it easy to clean and maintain. The Cangshan 5-inch Boning Knife from the S Series combines precision, durability, and comfort, making it a valuable addition to any culinary toolkit, whether for professional chefs or home cooks.

Features

• Angled Bolster design accommodates a firm, natural pinch grip
• Well-balanced and comfortable handle
• Forged and handcrafted full-tang knives
• High Alloy German Steel with a 58 +/- 2 on the Rockwell Hardness Scale
• Precisely heat-treated blades for long-lasting durability and edge retention