Boning knife gude Franz Güde, blade 13 cm, single piece

The Boning knife gude Franz Güde, blade 13 cm, single piece is a precision kitchen knife designed for boning, trimming and portioning meat and poultry. Its narrow, curved 13 cm blade allows close work along bones and joints, enabling accurate removal of connective tissue and fat. Constructed as a single-piece tool, the knife offers stability and consistent blade alignment for repeated professional or home use.

Advantages

The single-piece construction provides improved balance and reduced risk of loosening between blade and handle. The narrow, curved profile of the 13 cm blade increases maneuverability when following bone contours and makes delicate cuts easier. The design supports precise trimming and efficient portioning, helping to reduce waste and speed up preparation tasks. Materials and geometry are selected to offer a fine cutting edge and reliable control during use.

Suitable for

• Boning and filleting poultry and small to medium-sized game
• Trimming fat, sinew and silver skin from meat
• Portioning cuts for cooking or packaging
• Professional kitchen tasks and detailed home food preparation

Key specifications

• Blade length: 13 cm
• Blade profile: narrow and curved for precision work
• Construction: single-piece design for stability
• Intended use: boning, trimming and portioning meat and poultry
• Handle: integrated for consistent balance and control

How to use

Hold the handle firmly and use short, controlled strokes with the narrow curved blade to follow the contour of the bone. Begin by stabilizing the joint or carcass, then make shallow incisions to separate meat from bone, gradually increasing depth while keeping the blade close to the bone surface. Use the tip for precise trimming around tight areas and the belly of the blade for longer slicing motions. Maintain a steady angle to avoid gouging the meat and to achieve clean, even cuts.

Usage recommendations

Keep the blade sharp for safe, efficient work and to minimize tearing. Clean and dry the knife after each use; hand-washing is recommended to preserve edge integrity and the single-piece construction. Store the knife in a suitable protective sheath or knife block to protect the edge and prevent accidents. Use an appropriate sharpening stone or professional sharpening service when needed to restore the fine edge.