A butchers boning knife, designed for de-boning chicken or ham, trimming fat and sinew with precise control. Wide, straight, stiff blade, ideal for filleting tougher meats, pork or beef that require a non-flexible blade. Part of the Fibrox collection of high-quality pieces that combine comfortable, non-slip, ergonomic handles with easy-to-sharpen blades and a long service life. The ergonomic Fibrox handles feature excellent non-slip properties and can be sterilized up to 150 degrees Celsius, which makes them ideal for use in the kitchens of hotels, restaurants, catering companies and butcheries.