COMAS kitchen knife Marble nazis atkaulošanai 15.5 cm

COMAS Marble nazis atkaulošanai 15.5 cm is a compact boning knife designed for controlled, precise separation of meat from bones. With a 15.5 cm blade length, the knife is intended for tasks such as trimming fat, removing skin and deboning poultry, pork and fish. The blade profile supports close cuts along the bone while the handle offers a steady grip for repetitive work in home kitchens and small professional settings.

Advantages

The blade length and shape are optimized for accurate, delicate cuts and efficient deboning without excessive force. The knife balances maneuverability and cutting control, allowing clean separation of meat tissue from bone and cartilage. Its size makes it versatile for a range of ingredients, while the construction is suitable for frequent use where precise trimming is required.

Suitable for

• Deboning poultry and removing skin
• Removing bones from pork cuts
• Fish trimming and fillet preparation
• Detailed trimming and portioning in home kitchens
• Light-duty professional use in small food-service settings

Key specifications

• Blade length: 15.5 cm, suitable for close bone work
• Blade type: boning profile for precise separation of meat and bone
• Intended use: poultry, pork, fish deboning and trimming
• Handle: ergonomic grip designed for control during repetitive cuts
• Application: home kitchen and light professional use

How to use

Hold the handle with a secure pinch or full grip depending on the cut, and guide the blade closely along the bone with short, controlled strokes. Use the tip and belly of the blade for different angles: the tip for detailed work around joints and the belly for longer peeling motions. Keep the knife sharp to reduce slippage and maintain clean cuts; a sharp boning knife requires less force and improves safety and efficiency.

Usage recommendations

Clean and dry the knife after each use to prevent corrosion and preserve edge performance. Store in a knife block or protective sheath to protect the blade. Regularly hone and periodically sharpen the blade according to use frequency. For heavier bones, use an appropriate butcher’s knife rather than this 15.5 cm boning knife to avoid damage to the blade.