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6", Curved Edge, Semi-Stiff Blade, Fibrox  Handle, Boning Knife

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6", Curved Edge, Semi-Stiff Blade, Fibrox Handle, Boning Knife

Item #: WBB240651

Sold By: globalindustrial.com

Usually ships in 8 to 11 days Estimated lead times do not include weekends or holidays. Transit time is determined by shipping method and destination. Orders requiring credit information might take additional time.

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List Price: $30.00 Save up to 21%
Price: $ 23.75
Product Information
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Accessories
6, Curved Edge, Semi-Stiff Blade, Fibrox Handle, Boning Knife

Boning Knife
A narrow, delicately shaped blade is combined with a hefty, easily controlled handle to provide the right feel when cutting around the bone.  Used for separating meat from bones, cooked or uncooked.  This knife has no peer.  Generally 6 in length.

Stamped Knife: A stamped knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A Stamped knife can usually be identified by the absence of a bolster.

Made of quality steel x50CR MO composition with Rockwell hardness of 55-56 HRC for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides, along with the expert manufacturing processes, the exact conditions for a lifetime of sharp edge and performance.

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Product Specifications

    • BRANDVictorinox
    • MANUFACTURERS PART NUMBER40420
    • DESCRIPTIONBoning Knife
    • TYPEStamped
    • CONSTRUCTIONHigh Carbon Stainless Steel
    • BLADE LENGTH INCHES6
    • HANDLE CONSTRUCTIONRed Fibrox
    • EDGE TYPECurved

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