The ZWILLING® Pro boning knife is specifically designed for separating, cutting and skinning raw meat. With the 14 cm pointed-tip steel blade, you can effortlessly cut into meat, poultry or fish, and separate bones, tendons, fat and skin from the meat without destroying the fibres. Precision-forged from a single piece of steel, the SIGMAFORGE® knife pleases even professional chefs thanks to its precise blade and excellent cutting capabilities. The knife’s steel is of particularly high quality thanks to the well-balanced proportion of chromium and carbon used in the ZWILLING formula steel and the subsequent ice-hardening process.
The sharp, corrosion-resistant and flexible knife retains its edge over the long term. The blade’s special wedge-shaped geometry makes it extremely sturdy and allows easy cutting. Cutting right down to the bolster is made possible through the continuous cutting edge. The ergonomically designed, shock-resistant and impact-resistant handle made from high-quality plastic fits comfortably in the hand. Three rivets connect the continuous tang to the handle and ensure the perfect balance when wielding the knife. Using the ZWILLING boning knife, you can prepare meat to be cooked and easily separate, cut and skin meat, poultry and fish.
FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance.
Stainless special formula steel, ZWILLING specially fused materials: These knives are robust and corrosion-resistant.
SIGMAFORGE® knife – one-piece precision forging
V-edge: The two-level V-edge-grinding also provides for lasting sharpness and offers long-lasting highly precise cutting performance.
Ergonomic plastic handle with three-rivet design: For fatigue-free and safe working with the knife.