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vacuum heat-treated to a hard 60-62 HRC
At this length it works better for in-close tasks where you want to feel exactly what the blade is doing
or finally retiring the mismatched block set you've been dragging through rental after rental
hulling strawberries -- these are the moments where a chef knife becomes unwieldy and a 3
5.5" Boning Knife - Master Series (B30) new-arrivals vacuum heat-treated to a hardReach for this when you're filleting a salmon or stripping silverskin off a beef fillet. A 5. 5 inch boning knife is short enough to manoeuvre in tight spaces and narrow enough to follow the contours of a joint that a chef knife can't reach without wasting meat. Flexible Enough for the Work Boning is detail work. The blade needs to get close to the bone, follow the joint, and strip cleanly without tearing. The 67 layer Damascus wraps a 10Cr15CoMoV
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