Boning Knife Gude Alpha 13 cm blade, olive wood handle

The Boning Knife Gude Alpha 13 cm blade, olive wood handle is a precision kitchen tool designed for efficient trimming and deboning. The 13 cm stainless steel blade is narrow with slight flexibility, allowing close work along bones and joints while maintaining a fine cutting edge. An olive wood handle is shaped for an ergonomic grip, giving secure control during extended use in both professional and home kitchens.

Advantages

The knife combines a corrosion-resistant stainless steel blade with a natural olive wood handle to balance durability and tactile comfort. Its narrow profile and modest flexibility provide accurate meat separation and minimal waste when removing skin, sinew and fat. The ergonomic handle reduces hand fatigue and improves maneuverability for repetitive tasks such as boning poultry, filleting fish or trimming steaks.

Suitable for

• Boning and trimming poultry
• Deboning and filleting fish
• Removing fat and sinew from red meat
• Precision trimming for portioning and preparation

Key specifications

• Blade length: 13 cm
• Blade material: stainless steel
• Blade profile: narrow, slightly flexible
• Handle material: olive wood
• Handle design: ergonomic shape for secure grip
• Primary use: boning and precision trimming

How to use

Hold the knife with a firm but relaxed grip on the olive wood handle and position the narrow blade parallel to the bone or skin surface. Use short, controlled strokes to separate meat from bone, letting the blade do the cutting without excessive force. Employ the blade flexibility to follow contours and perform precise cuts around joints. After use, clean the blade and handle with warm water and mild detergent, dry thoroughly and store in a safe place to maintain edge and wood condition.

Usage recommendations

For best results, keep the blade regularly honed with an appropriate sharpening steel and avoid prolonged soaking of the olive wood handle. Use the knife primarily for meat, poultry and fish preparation to preserve the edge and prevent damage from cutting hard materials such as bone fragments or frozen food.