Knife Boker Solingen Core Walnut – skiving / boning knife, wooden walnut handle, model 259870-uniw

The Boker Solingen Core Walnut is a skiving and boning knife engineered for precise meat and fish processing. It combines a narrow, rigid blade geometry with a wooden walnut handle to provide controlled cuts when trimming, filleting or removing membranes and fat. The compact blade profile and balanced construction make the knife suitable for detailed tasks in both professional and home kitchens.

Advantages

The walnut handle is ergonomically shaped to offer a secure, comfortable grip during repeated use while the blade’s slim profile ensures accurate skiving and close boning along bones. The knife’s balance and edge geometry reduce effort when performing delicate cutting operations, improving control and minimizing damage to surrounding meat or fillets. Durable handle material and a corrosion-resistant blade finish contribute to reliable, long-term performance.

Suitable for

• Trimming fat and membranes from meat and poultry
• Filleting fish and removing skin
• Precision boning and portioning
• Detailed prep work in professional butchery and home kitchens

Key specifications

• Blade type: narrow, skiving/boning profile designed for precision work
• Handle material: walnut wood with ergonomic shaping
• Intended use: meat and fish processing, trimming, filleting
• Construction: full-contact handle-to-blade fit for improved control
• Finish: corrosion-resistant blade surface for easier maintenance

How to use

Hold the walnut handle with a firm but relaxed grip and position the blade with its edge angled slightly toward the bone or skin depending on the task. For trimming, use short, controlled strokes to remove fat or membrane without cutting too deeply. When filleting fish, start at the head or tail and guide the blade along the backbone with steady linear motions to separate flesh from bone. Clean and dry the knife after use to preserve the handle and blade finish.

Usage recommendations

Regular honing and occasional professional sharpening will keep the edge suitable for fine skiving and boning. Avoid soaking the walnut handle; wipe it dry after cleaning and store the knife in a dry environment to maintain wood condition and blade performance.