Culinary Institute of America Masters Collection 6-Inch Boning Knife

Culinary Institute of America Masters Collection 6-Inch Boning Knife

• One piece forged construction
• Streamlined bolster - exposed the full blade for optinum performance
• Balance forward design - handle design positions the hand forward to a secure and comfortable grip
• High carbon, no-stain German steel: X50 Cr Mo V 21
• Lifetime Warranty

Cutting as close to the bone as possible is critical in cooking. The thinner, tapered blade of the Masters Collection Hyde Park boning knife is designed to effortlessly separate raw or cooked meat or poultry from the bone. It also does an excellent job of trimming fat and removing gristle. The balance-forward handle design and streamlined bolster allow you to put pressure on the blade without putting excess pressure on your hand or wrist. A full tang (the solid-piece of steel from the tip through the handle) extends the entire length of the handle for strength and balance. The blade itself is forged from a single-piece of high carbon, no-stain german steel that maintains an extremely sharp edge.