Information
Boning knives are used for food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
Red handle boning knives are ideal for for fresh meat and to stop cross food contamination.
PRODUCT SPECIFICATION
- Box Quantity: 1
- Product Size: 15cm (6")
- Colour: Red
- Blade Material: Stainless Steel
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