Boning knife with a narrow, rigid 150 mm blade and a black PP handle. The pointed, agile blade follows bones and tendons, allowing you to neatly debone and trim meat and poultry. The plastic handle provides grip during wet tasks and is easy to clean. A targeted knife for butcher shops, restaurants, and catering kitchens that debone and portion meat in-house.

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Boning knife from the Profi Line with a narrow, sturdy 150 mm blade and a black POM handle. The pointed, agile blade is designed for working along bones and tendons and for neatly deboning meat or poultry. The wear-resistant POM handle provides grip, even during wet work, and is easy to clean. A specialized knife for restaurants, butcher shops, and catering kitchens that debone and portion meat themselves.

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Forged boning knife from the Kitchen Line with a narrow, pointed 150 mm blade and a POM handle. The stiff, pointed blade follows bone and joint precisely, allowing you to debone meat and poultry neatly with minimal waste. Because the knife is forged, it feels solid in the hand and retains its sharpness. The POM handle provides grip during wet and greasy work. Butcher shops, poultry farms, and restaurant kitchens use this knife for preparation. Regular honing keeps the blade sharp and workable.

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Boning knife from the EMGA 4606 series with a narrow, sturdy 14 cm blade, designed for precisely cutting meat away from bones and joints. The narrow blade provides control when following bone and sinew, ensuring minimal meat loss. The stainless steel blade is sharp and retains its edge when honed. A targeted knife for butchers, chefs, and caterers who debone their own meat and poultry.

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Flexible boning knife with a 16 cm blade from the EMGA 4603 series, the pliable blade of which can be easily guided along bones and membranes. The flexibility helps in accurately cutting meat and poultry and removing membranes. The stainless steel blade is sharp and easy to maintain with a sharpening steel. A pleasant knife for butchers, chefs, and caterers who do a lot of preparatory cutting work on meat.

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Boning knife with a narrow, sturdy 14 cm blade from the EMGA 4602 series, designed for cutting meat away from bones and joints. The narrow blade provides control when following bone and tendon, ensuring minimal meat loss. The stainless steel blade is sharp and retains its edge with regular honing. A specialized knife for butchers, chefs, and caterers who debone their own meat and poultry.

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