Boning Knife: This 6-inch Boning Knife is the go-to knife for cutting pieces of bone-in meat, filleting fish, trimming steaks/meats, slicing chicken cutlets so they are paper thin, or butterflying large pork chops. Having a thin blade allows a precision cut.
Clean & Easy Cutting Tool: This boning tool with its slightly curved, long blade will help you debone just about anything with ease. You can even use this knife to trim the fat of your steak/meats and separate the skin from a fish fillet. The blade on this knife is thinner than traditional knives, making it easier to maneuver with precision.
Made in Germany from premium 440/X50CrMoV15 German steel
Optimized multi-stage heat treatment with advanced CRYO ice-hardening process for superior hardness, durability, and flexibility characteristics
Triple-Tang handle design for balance, control, and precision
Stylish yet functional ergonomic handle with SMART-BOLSTER™ design
Sharp heel and smooth spine
Lifetime warranty
Made in Germany
Knife Specifications:
440/X50CrMoV15 German Steel
Dimensions: Blade 6" L; Handle 4.875" L
Weight: 0.387 lb
Handle Material: Patented Full Tripel Tang (steel) with GW Brownish injected quality ABS Polymer and 4 decorative rivets
SMART-BOLSTER™
15 degree angled blade edge
55 +/-2 RC Hardness with advanced CRYO Ice-Hardening heat treatment
Optional: Personalize with a laser engraving monogram, name, or logo.
Model: 30-314-0306 Warranty: Life-Time Warranty Made In: Germany Knife Type: Cleavers & Boning Knives Tang Type: Full Triple Tang Edge Type: STRAIGHT Blade Length: 6” Blade Material: Premium Solingen 440/X50CrMoV15 High Carbon No-Stain German Steel Handle Material: Patented Full Tripel Tang (steel) with GW Brownish injected quality ABS Polymer and 4 decorative rivets Dimensions: L - 16 1/8 inches W - 2 7/8 inches H - 1 1/8 inches
Use & Care
How do I care for my knife? Our knives are made from quality materials and should last if you take good care of them. Following please find few guidelines:
Hand wash and dry immediately after use.
Do not put in dishwasher as it might damage the high-carbon steel and handles.
Do not leave in water for an extended period of time.
Hone your straight fine edge blade regularly.
Sharpen your straight fine edge blade as needed on a sharpening rod (diamond or ceramic), whetstone, or similar quality sharpening tool.
Comments:
Executive Chef Series edge is 20-22 degrees on each side.
ProCut collections (Lightning, Thunder, and Premier) are 10-15 degrees on each side.
Serrated edges should be sharpened as needed by using special tools.
The meat cleaver edge is 30-35 degrees on each side.
Gunter Wilhelm offers a FREE sharpening service to our kitchen knives. Terms and conditions apply. Please CLICK HERE for additional information.
For additional maintenance and sharpening videos please CLICK HERE.
Gunter Wilhelm Hassle-Free lifetime warranty covers manufacturing defects (materials and workmanship). Terms and conditions apply
A dull knife which requires sharpening is not a manufacturing defect, but basic maintenance.
Rust spots might appear in cases that the knife was placed in a dishwasher and/or left in water for a long period of time, and/or not dried properly. To remove any rust spot, please use a Stainless Steel polisher cream/past such as Bar Keepers Friend or similar.
Woodblocks, sharpening tools, and blade protectors are not covered by our lifetime warranty policy since they are subject to normal and natural attrition.
Please check our videos for additional insights, tips, basic knife skills techniques, and more CLICK HERE.
AWARDS
GW
30 Days Free Return
Lifetime Warranty
Direct to Consumer Price
FEATURES
STEEL
The Boning Knife is made from X50CrMoV15 High Carbon stainless steel, which has corrosion resistance and offers good hardness, for long-lasting edge retention.
HANDLE
Our ergonomic handle shape is engineered for superior control, agility, and comfort – Premier ProCut offers a Full Triple Tang, well-balanced handle that creates better access to the full length of the blade.
BLADE
While most top knives have edge angles of 25 – 15 degrees, we use more acute 14-degree angles for a noticeably sharper cutting face.
