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Boning knife Franz Güde C701160313
The Boning knife Franz Güde C701160313 is a professional-style kitchen knife with a 13 cm blade designed for precise boning and filleting tasks. Crafted with attention to edge geometry and balance, this boning knife is intended to deliver accurate cuts along bones and joints while preserving meat and fish integrity. The handle profile supports a controlled grip for repetitive use in culinary environments.
The knife combines a relatively narrow 13 cm blade with a finely honed cutting edge to provide precise separation of meat from bone and skin. Its construction emphasizes blade stability and edge retention to reduce the need for frequent sharpening. The handle is ergonomically shaped to allow secure handling and consistent control during detailed cutting tasks.
Hold the boning knife with a firm, controlled grip and position the tip at the junction between meat and bone. Use short, deliberate strokes with the blade angled to follow the contour of the bone or fillet. Apply minimal downward force and let the sharp edge do the work to avoid tearing the flesh. For fish filleting, begin at the head or tail end and slide the blade along the backbone, keeping the blade flat against the bones where appropriate.
Maintain the edge with regular honing before use and periodic sharpening as needed; hand wash and dry the knife immediately after use to protect the blade and handle; store in a knife block or on a magnetic strip to prevent damage and preserve cutting performance.
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