The ZWILLING® Pro boning knife is specially designed for separating, cutting and skinning raw meat. With the 14 cm long steel blade with a sharp tip, you can effortlessly cut meat, poultry or fish, and separate bones, tendons, fat and skin from meat without destroying the fibers.

Precisely forged from a single piece of steel, the SIGMAFORGE® knife will delight even professional chefs with its precise blade and excellent cutting performance. The knife steel is of particularly high quality thanks to the well-balanced amount of chromium and carbon used in the ZWILLING formula steel and the subsequent ice-hardening process. The sharp, corrosion-resistant and flexible knife retains its sharpness for a long time. The special wedge-shaped geometry of the blade makes it extremely durable and allows for easy cutting.

The ergonomically shaped, impact-resistant and shock-resistant handle made of high-quality plastic fits comfortably in your hand. Three rivets connect the continuous tang to the handle and ensure perfect balance when handling the knife. With the ZWILLING boning knife, you can prepare meat for cooking and easily separate, cut and skin meat, poultry and fish.

• V-edge - a two-step process that provides a fine symmetrical edge with an approximately 15 degree angle on each side.
• SIGMAFORGE® knife - one-piece precision forging.
• The FRIODUR® ice-hardened blade provides excellent cutting edge strength and corrosion resistance.
• Riveted ergonomic synthetic handle for safe and fatigue-free operation with open tang.
• Pro touch rest, which provides a different angle, thus facilitating a pinch grip and allowing better control of the knife.
• Dishwasher safe, but hand washing is recommended.