Removing bones or trimming tendons and fat can be a tricky task that shouldn't be tackled with a large chef's knife. It's easy to injure yourself or cut away too much of the delicious meat. That's why you should reach for the boning knife from Zwilling, which has an optimal length of 14 cm. With its slim blade, easy deboning is no longer a problem. The knife from the Professional S series is also used by professional chefs worldwide, thanks to its high-quality materials. The steel of the Zwilling special melt has an optimal chromium and carbon content, and the knife is precision-forged from a single piece of steel. Additionally, the Friodur blade has been refined through a special ice-hardening process, making the boning knife particularly corrosion-resistant, flexible, and long-lasting. The bolster is seamlessly attached to the knife without any annoying edges. The handle is secured to the steel with three rivets and made from a simple black plastic. Thus, you have a classic boning knife in a traditional look that should not be missing in your kitchen with its sharpness and flexibility.