|•||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.