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is recommended for when the knife is blunt
colorful Classic 6" Chef's Knife and get going
Mincing knife wide 21 cm (8")
Two levels are available for sharpening knives
Classic 5" Boning Knife rtly-do-not-recommend is recommended for when theRemoving bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily maneuverable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation. For professional carving in the kitchen or at the table we recommend our Carving Set.
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