30 DAYS OPEN PURCHASEBuying whole cuts and breaking them down yourself is both cheaper and more fun, but it takes the right knife. A boning knife is narrow, pointed and made to follow the bone – freeing a chicken fillet from the breastbone or trimming away membrane and sinew without taking too much meat with it.
This one comes from Zwilling's Pro series and is forged from a single piece of Zwilling's own steel alloy, ice-hardened using the Friodur method. The plain edge is finely sharpened with Zwilling's V-Edge. The curved bolster, designed by Matteo Thun and Antonio Rodriguez, gives you control when working close to the bone and with the tip.
Blade length 14 cm, hardness 55–58 HRC, overall length 32 cm, weight 150 g. Classic black plastic handle with three rivets. Hand wash. Made in Germany.
