Classic Flexible Boning Knife (6-in.) by Wusthof
Every element of this renowned cutlery contributes to its precision and ease of use. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles. The Flexible Boning Knife is useful for carefully tr... See complete description »
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Every element of this renowned cutlery contributes to its precision and ease of use. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles. The Flexible Boning Knife is useful for carefully trimming meat, poultry and seafood that is delicate and has smaller bones. Keeps all your pieces intact while separating out the skin and bones you don't want.
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen.
Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
Beautiful knife. Well balanced. Handles well. I have others from the Classic series and all hold an edge well and are of excellent quality. I highly recommend this knife.
I was a little surprised at the price, it was more than I expected, and I was a bit fearful of the "flexibility" it touted as I thought it might be too flimsy, but that was not the case at all. I've found it to be extremely useful for deboning poultry, pork, and beef, and maintains a good sharp edge.
My best and most often used knives are Wustof. This boning knife works very well both on cooked and raw meats and poultry. A great value for a very useful kitchen tool.
The right knife makes all the difference when one is preparing food in the kitchen. Thank you Wusthof for creating such a fine line of knives; and thank you Cooking.com for offering them at a reasonable price.
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