Product Description

J.A. Henckels Twin Signature 5 1/2" Boning knife is the perfect for separating meat from bone, cooked or uncooked. The Twin Signature blade is made of high carbon stainless steel that has gone through our patented Friodur Ice Hardening process to insure a sharp knife that will hold an edge.

Product Details

• Amazon Sales Rank: #11055 in Kitchen & Housewares
• Brand: Henckels
• Model: 30744-143
• Dimensions: 4.00" h x 3.00" w x 16.00" l, 1.00 pounds

Features

• 5-1/2-inch Twin Signature boning knife
• Friodur ice-hardened blade made from high-carbon, no-stain steel
• Neatly slices raw or cooked meat away from bone
• Stylishly curved 3-rivet, full-tang handle; no bolster for lightness
• Made in Germany; wash by hand; lifetime warranty

Amazon.com Review
The handles on Twin Signature cutlery feature the traditional three rivets and visible full tang, and are stylishly curved not only to feel good but look more contemporary. And, for a spot of color, the red Zwilling logo is permanently embedded in one side. Like all premium knives from Zwillings J.A. Henckels, the upscale partner of Henckels International, the Twin Signature blades are Friodur ice-hardened, made from high-carbon, no-stain steel, and are laser-sharpened for a durable edge. Stamped rather than forged, the knives do not feature bolsters, which makes them lighter than most.

As its name implies, this 5-1/2-inch boning knife is designed with a very narrow, curved blade to neatly slice meat or fish, either raw or cooked, away from bone. Made in Germany and covered by a lifetime warranty, this knife makes an excellent gift for a sportsman or chef. Like all fine cutlery, the boning knife should be washed and dried by hand immediately after each use. --Ann Bieri

Customer Reviews

Love it!
Added this to a set of Henckel knives for Christmas. He loved it. So much so that his friends couldn't borrow it fast enough they bought their own!

boning knife
This knife is great, flexible and blade is narrow enough for efficient boning. Length of blade, flexibility, and width of blade is most important for a good boning knife