HENDI's 150 mm boning knife is designed for precise cleaning, boning and portioning of meat and poultry. The longer thin blade and sharp tip allow precise movement around bones, joints and meat, ensuring a controlled cut even for detailed work. The ergonomic soft-grip handle ensures a firm grip even in wet working conditions, and the lightweight design makes the knife comfortable for everyday use. A blade made of German steel with a hardness of 56 HRC ensures reliable cutting performance and long-lasting sharpness. Lightweight construction. The handle is resistant to oils, fats, cleaning agents and common kitchen chemicals. A thin blade with a sharp tip. Suitable for cleaning, filleting, boning and portioning. Suitable for processing meat and poultry and for precise cuts around bones and joints. The TPV handle made by injection molding ensures a soft and firm grip even in wet working conditions. Better resistance to temperature changes than many common plastic materials.
