This Classic 5" boning knife is the pointed blade for taking a chicken or a roast off the bone. The narrow tip gets into joints, then the same blade skins poultry and trims tendons and fat.

The blade is 5.5" long and 1.2" wide. Forged to 58 HRC with a PEtec edge. Black synthetic triple-rivet handle, 4.4" long.

Easy to bring back to a razor edge.

Specifications

Series:  Classic

Type:  Boning knife

Blade length:  5.5"

Blade width:  1.2"

Edge:  Plain, pointed tip

Handle length:  4.4"

Handle:  Black synthetic, triple rivet, full tang

Construction:  Forged, full bolster

Steel:  High-carbon, 58 HRC, PEtec edge

Part number:  1040101414