This 15cm Boning knife has a very sharp point and a thin blade, and it’s mainly used in the preparation of meats like poultry, seafood, and beef. This 15cm boning knife has a thinner blade than most knives used in a chef’s kitchen, allowing for faster deeper cutting. The extreme rigidity of the Boning knife makes it safer when sliding the blade against the bone to separate the meat. Boning knives serve a specific purpose, they are not to be used for chopping or cutting through bone. Equilibrium blades are made from high quality German chromium-molybdenum-vanadium steel, which is ice-hardened for lasting sharpness and rust resistance. The handles are made from black POM material in a curved design which provides a perfect and comfortable grip, weighted by the through-tang steel construction. The highlight of the Equilibrium range is the perfect balance of the knives which sit comfortably in the hand, encouraging a professional ‘rocking’ cutting action.

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