Robert Welch Signature Boning Knife 16cm

Designed in consultation with professional chefs, the award winning Signature 16cm / 6.5 inch boning knife has a narrow blade and pointed tip for precision boning of meat, poultry and fish. The Japanese-style blade edge is at a 15 degree angle, and the knife has an ergonomically shaped handle for comfort, balance and to minimise fatigue in use. Features Narrow blade, pointed tip: Built for precision boning of meat, poultry and fish. Japanese-style 15 degree edge: Ultimate sharpness, precision and ease of cutting. Ergonomic handle: Shaped for comfort, balance and minimised fatigue. Developed with professional chefs: Award-winning design for genuine precision work. Specifications Blade length: 160mm Weight: 177g Material: German DIN 1.4116 Stainless Steel Guarantee: Lifetime Care Washing: Handwash recommended. Rinse to remove food traces, then wash gently in warm soapy water with a soft cloth. No need to soak. Dry each knife thoroughly and individually, and apply a non-abrasive metal polish for the best finish. Avoid scouring pads or abrasive cleaners, as these will scratch the surface. Chopping boards: Use wood or soft plastic boards to keep the blade sharp for longest. Avoid glass, stone, metal or very hard bamboo, which can dull or damage the edge. Handle care: Periodically apply a food-safe mineral oil to the handle to maintain its colour, wiping off any excess. Questions and Answers Q: Is it dishwasher safe? A: No, handwashing is recommended. Dishwashers can dull the blade faster and, over time, affect the handle. Q: What's it best used for? A: Precision boning of meat, poultry and fish. Q: Why is the tip pointed? A: It's shaped specifically to work into joints and around bone with genuine precision.