This ultra slim traditional Japanese boning knife is designed for cutting raw meat away from the bone, trimming surface fat, removing gristle and preparing thin cutlets. Compare the cost of whole chicken breasts to boneless skinless breasts and it's easy to see-mastery of this Calphalon knife can save you lots of money at the supermarket. It can also save you calories if low fat cooking is your goal. Use the Calphalon boning knife to filet whole fish, prepare beautifully Frenched lamb chops or crown roasts, too.
Features:
- VG-1 Japanese steel for exceptional sharpness and ultimate edge retention
- Damascus style blade clad with 33 stainless steel layers for distinctive style, exceptional rigidity and rust resistance
- Traditional blade shapes enhanced for ease of use and precision
- Integrated bolster design provides a secure, comfortable grip and offers increased control
- Ergonomic poly-resign handle is contoured for comfort and well balanced for control and precision
- Will not chip, crack or peel
- Winner of the 2006 Housewares Design Award for innovative design in cutlery
Specifications:
- Dimensions: 5.5"
- Material: VG-1 Japanese steel
- Not dishwasher safe; hand washing is recommended
- Lifetime Warranty
