Highlights:

• De-boning chicken or ham, trimming fat and sinews.
• The tapered, pointed blade is a necessity for working closely around joints.
• Professional knife for restaurant chains and large kitchens.
• High-carbon, stain-resistant steel. 56° Rockwell hardness for excellent edge retention.
• Polished blade surface.
• Ergonomically shaped special handle with thumb rest and pronounced protective end, two non-slip plastic components.
• Hygienic: NSF-tested and certified.