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Chroma JapanChef Boning Knife
  6¾-inch  
  Product No Longer Available
View All: Chroma JapanChef | Boning & Fillet Knives
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  • Description
Constructed of quality ice-hardened HRC steel
Forged and sharpened with a Japanese V edge
Features a triple rivet black plastic handle
Perfect for separating meat from bone, whether cooked or uncooked
Hand washing recommended with warm soapy water

The Chroma JapanChef Boning Knife is used for separating meat from bone, whether cooked or uncooked. Chroma JapanChef cutlery features ice-hardened HRC steel blades, ground sharp to perfection. The Japanese geometric blade is ground into a "V" shape, making the knife very sharp. Features a triple rivet black plastic handle. Hand washing recommended with warm soapy water. These knives are able to keep an edge a very long time.

Item: J04

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